Walnut Free Vegan Creamy Party Hummus

Total time9 hr 50 min

Prep time20 min

Cook time1 hr 30 min

4.9

(27)

Silky, cloud-like, and packed with bright lemony flavor, this hummus is the kind of dip that disappears from the table before anyone even notices it arrived. Starting from dried chickpeas and cooking them low and slow with baking soda is the real secret here — it produces beans so tender they practically melt, which translates directly into that ultra-smooth, restaurant-quality texture. The tahini gets whipped with lemon juice and garlic first, building a pale, fluffy base before the chickpeas even enter the picture, and a drizzle of ice water at the end keeps everything light rather than dense or gluey. Every ingredient in this recipe is naturally plant-based, so it works beautifully for vegan guests without any substitutions or compromises. Tree nut concerns can make party dips tricky since store-bought versions sometimes share production lines with nut-containing products, but this one is made entirely from scratch with a clean, straightforward ingredient list. Finished with a pool of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley, it looks stunning on a platter and tastes even better than it looks.

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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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