BHA & BHT Free Crudités with Hummus
Store-bought hummus is one of those sneaky products that often contains preservatives like BHA and BHT to extend shelf life, making it a frustrating off-limits snack for anyone avoiding those additives. Making it from scratch at home puts you completely in control of every ingredient that goes into the bowl. This version blends chickpeas, tahini, fresh lemon juice, and garlic-infused oil into something genuinely silky and rich — the trick of drizzling in ice water while the processor runs is what takes it from grainy to gloriously smooth. A dusting of smoked paprika and a little extra oil pooled in the center make it look like something you'd order at a restaurant. Surrounding that bowl with crisp carrots, celery, bell pepper, cucumber, and radishes turns a simple dip into a full spread that's as satisfying to look at as it is to eat. It's the kind of platter that disappears fast at a gathering, and nobody needs to know it came together in under twenty minutes.
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!