Brazil Nut Free Crudités with Hummus
Fresh, crunchy 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 is blended until genuinely smooth and creamy — the trick is drizzling in ice water while the processor runs, which gives it that light, almost whipped texture you rarely get from a store-bought tub. Garlic-infused oil, a squeeze of lemon, and a dusting of smoked paprika bring real depth without any complicated steps. The colorful spread of carrots, celery, bell pepper, cucumber, and radishes keeps everything feeling vibrant and fresh rather than like an afterthought. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading anxiety or worrying about shared production lines — just clean, whole food you can feel good about serving. It works equally well as a party platter, a weekday snack, or a light lunch that comes together in minutes.
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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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