Turmeric Free Vegan Creamy Party Hummus
Rich, garlicky, and impossibly smooth, this crowd-pleasing dip is the kind of thing people hover around at a party until the bowl is scraped clean. Starting from dried chickpeas and cooking them low and slow with baking soda is the real secret here — it yields beans so tender they practically melt, which is what gives the final result that ultra-creamy, restaurant-quality texture. A generous pour of tahini, bright fresh lemon juice, and a long spin in the food processor with ice water whipped in gradually takes it from good to genuinely extraordinary. The smoked paprika and olive oil finish make it look as impressive as it tastes, with barely any extra effort. For anyone avoiding turmeric — which shows up in a surprising number of store-bought hummus blends as a color booster — this recipe is a clean, straightforward alternative built entirely from ingredients you can see and trust. Every component is simple, whole, and easy to verify, so there's no guesswork involved. Make a big batch, because it disappears fast.
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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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