Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.9

(27)

Hummus done right is one of those things that makes every other version feel like a compromise, and this from-scratch recipe is the kind you'll want to bring to every gathering. Starting with dried chickpeas and cooking them until they practically dissolve gives you a base that's genuinely silky — no grainy texture, no shortcuts. The trick of blending the garlic and lemon juice first, then whipping in the tahini before the chickpeas even hit the bowl, builds a pale, airy paste that store-bought simply can't replicate. Ice water drizzled in at the end loosens everything to that perfect, swoopable consistency that holds a well for a generous pour of olive oil. Smoked paprika and fresh parsley finish it off with color and a subtle warmth that makes the platter look as good as it tastes. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just pure, crowd-pleasing hummus that happens to work for everyone at the table.

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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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