Almond Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Crisp, colorful vegetables paired with a silky, homemade hummus make for one of the most satisfying snacks or starters you can put on the table. The hummus here gets its incredible creaminess from a simple trick — drizzling in ice water while the food processor runs — so you end up with a dip that's genuinely smooth and light, not dense or gluey. Garlic-infused oil adds a mellow, savory depth, while a hit of smoked paprika and a little extra drizzle on top make the whole bowl look like it came from a restaurant. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared facilities and unexpected add-ins are common — making this from-scratch version a genuinely stress-free choice. Every single ingredient here is straightforward and easy to verify, so you can serve it with total confidence. The rainbow of carrots, celery, bell pepper, cucumber, and radishes keeps things fresh and crunchy, giving you plenty of contrast against that creamy, lemony dip. It's the kind of crowd-pleasing spread that disappears fast, whether you're feeding a party or just treating yourself to a proper snack.

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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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