Seed Oil Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

Smooth, cloud-like, and deeply savory, this hummus is the kind of dip that disappears from the table before anyone gets a second pass at the chips. Starting from dried chickpeas and cooking them until they crush between your fingers with zero resistance is the real secret — that extra softness is what gives the final texture its almost whipped, restaurant-quality creaminess. The ingredient list is refreshingly clean: tahini, fresh lemon juice, garlic, cumin, and a finish of extra-virgin olive oil, which means there are no industrial seed oils hiding anywhere in the bowl. Most store-bought hummus relies on sunflower or soybean oil as a base or filler, so making it from scratch is genuinely the easiest way to sidestep that entirely. The technique of processing the tahini and lemon juice first — before the chickpeas even go in — builds a pale, fluffy base that ice water then loosens into something impossibly light. Smoked paprika and a drizzle of good olive oil on top turn a simple dip into a centerpiece worth showing off at any gathering.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the chickpeas

1 lb dried chickpeas
La Preferida Chickpeas - 29 Oz 24 Mantra Organic Chickpea Kabuli Chana Signature SELECT Beans Garbanzo - 16 Oz Eden Organic Garbanzo Beans, 16 oz DeLallo Chickpeas - 14 Oz
See all
2 tsp baking soda

For the hummus

¾ cup well-stirred tahini
⅓ cup fresh lemon juice (from about 2 lemons)
3 cloves garlic, peeled
1 ½ tsp kosher salt, plus more to taste
½ tsp ground cumin
4–6 tbsp ice water

For serving

3 tbsp extra-virgin olive oil, for serving
½ tsp smoked paprika, for serving
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Place the dried chickpeas in a large bowl and add 1 tsp baking soda and enough cold water to cover by at least 3 inches. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size.
2
Drain and rinse the soaked chickpeas, then transfer them to a large pot. Add the remaining 1 tsp baking soda and enough cold water to cover by 3 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!