Anti Inflammatory Crudités with Hummus
Crunchy, colorful, and genuinely satisfying, this platter is the kind of snack that feels indulgent without working against your body. The homemade hummus is the real star — blended until silky smooth with tahini, fresh lemon juice, cumin, and garlic-infused oil, it has a depth of flavor that store-bought versions rarely match. Each of those ingredients pulls its weight from a wellness standpoint too: chickpeas bring plant-based protein and fiber, tahini adds healthy fats, and lemon juice delivers a bright hit of vitamin C. The vegetables — carrots, celery, red bell pepper, cucumber, and radishes — are all raw and vibrant, meaning their natural antioxidants and nutrients stay fully intact. A dusting of smoked paprika and a drizzle of extra oil over the top make it look as good as it tastes. This is the kind of recipe that works equally well as a weekday snack, a party appetizer, or a light lunch when you want something fresh and nourishing without much fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!