Low Sugar Crudités with Hummus
Crisp, colorful vegetables paired with a silky, homemade dip — this is snacking at its absolute best. Every component here is naturally free of added sugar, from the bright bell pepper and cool cucumber to the creamy chickpea base that gets blended with tahini, lemon juice, and a touch of smoky paprika. Store-bought hummus can be a sneaky source of hidden sweeteners, so making your own from scratch puts you fully in control of what goes into the bowl. The trick to getting that ultra-smooth, restaurant-quality texture is drizzling in ice water while the food processor runs — it takes just a few extra minutes and makes a genuinely noticeable difference. Garlic-infused oil adds a mellow, savory depth without any of the fuss of roasting or mincing fresh garlic. Arranged on a big platter with radishes, carrot sticks, and celery, this is the kind of spread that disappears fast at a party but is just as satisfying as an everyday snack or light lunch.
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Learn more →Ingredients
6 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp garlic-infused oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp ice water
- ¼ tsp smoked paprika
For the crudités
- 2 medium carrots, peeled and cut into sticks
- 2 medium stalks celery, cut into sticks
- 1 medium red bell pepper, seeded and sliced
- 1 medium cucumber, sliced into rounds or spears
- 6 radishes, trimmed and halved
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Add the drained chickpeas, tahini, garlic-infused oil, lemon juice, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined and paste-like.
- 2
With the processor running, drizzle in the ice water one tablespoon at a time, processing for 2–3 minutes total, until the hummus is very smooth and creamy and holds a soft peak when a spoon is lifted through it. Scrape down the sides as needed.
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