Shellfish Free Vegan Creamy Party Hummus
Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears from the table before anyone even notices it arrived. Starting from dried chickpeas — cooked low and slow with a little baking soda until they're impossibly tender — gives the final result a silky depth that store-bought versions simply can't match. The food processor does the heavy lifting, whipping tahini, fresh lemon juice, and warm chickpeas into something light and almost mousse-like, with ice water added gradually to get that perfectly spreadable consistency. A finishing drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley turn a simple bowl into a genuinely stunning centerpiece. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden animal products or seafood-derived additives that sometimes sneak into processed dips. Whether you're feeding a party or just want a seriously good snack situation, this is the recipe that earns the compliments.
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Learn more →Ingredients
12 servings
For the chickpeas
- 1 lb dried chickpeas
- 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.
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