Yeast Free Vegan Creamy Party Hummus
Creamy, cloud-like, and built for a crowd, this hummus is the kind of dip that disappears within minutes at any gathering. Starting from dried chickpeas and cooking them until they practically melt makes all the difference — the texture is impossibly smooth in a way that canned chickpeas simply can't match. A full three-minute blitz in the food processor, combined with ice water added gradually, gives you that light, airy consistency that feels almost whipped. Tahini, fresh lemon juice, and a touch of cumin bring deep, balanced flavor without any additives or preservatives to worry about, which is exactly what you want when you're avoiding yeast and the hidden ingredients that often sneak into store-bought versions. The finishing touch — a generous drizzle of good olive oil, a dusting of smoked paprika, and a scatter of fresh parsley — turns a simple bowl into something genuinely beautiful. Every ingredient here is naturally free of yeast, so there's no label-reading stress, just confident cooking. Make it the centerpiece of your next spread and watch it vanish.
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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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