Black Pepper Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Fresh, colorful, and genuinely satisfying, this crudités platter with homemade hummus is the kind of snack spread that disappears fast at any gathering. The hummus itself is blended smooth with chickpeas, tahini, garlic-infused oil, and a squeeze of lemon, then finished with a dusting of smoked paprika for a subtle warmth that doesn't rely on any black pepper whatsoever. That matters more than it sounds — store-bought hummus and pre-seasoned dips almost always sneak in cracked or ground pepper, so making your own from scratch puts you fully in control. The trick to getting that ultra-creamy, cloud-like texture is drizzling in ice water while the food processor runs, which takes just a few extra minutes but makes a noticeable difference. Surrounding the bowl with crisp carrots, celery, bell pepper, cucumber, and radishes gives you a rainbow of crunch that pairs perfectly with every scoop. A little extra drizzle of garlic-infused oil over the top makes it look as good as it tastes. It's simple, vibrant, and proof that avoiding one spice doesn't mean sacrificing any flavor.

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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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