Artificial Flavors Free Crudités with Hummus
Store-bought hummus is one of those products where the ingredient list can get surprisingly long, with added flavors and preservatives sneaking in where they have no business being. Making it from scratch means you know exactly what's going into the bowl — chickpeas, tahini, fresh lemon juice, garlic-infused oil, and a handful of spices, nothing more. The trick of drizzling in ice water while the food processor runs is what takes this from grainy to genuinely silky, the kind of hummus that holds a soft peak and scoops beautifully. A dusting of smoked paprika and a little extra oil on top make it look like something you'd order at a restaurant. Surrounding it with crisp carrots, celery, bell pepper, cucumber, and radishes gives you a platter that's as colorful as it is satisfying. It's the kind of snack or starter that works for a crowd or just a quiet afternoon at home, and every single component is clean, whole, and real.
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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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