
Crunchy, colorful, and genuinely satisfying, this platter of fresh vegetables with a silky homemade hummus is exactly the kind of nourishing snack that feels effortless to pull together. The hummus itself is blended until impossibly smooth and creamy, thanks to a trick of drizzling in ice water while the food processor runs — the result is light, fluffy, and far better than anything from a tub. Chickpeas bring a solid hit of plant-based protein and fiber, both of which are especially welcome when your body is working hard to produce milk. Garlic-infused oil delivers that warm, savory depth without the raw garlic that can sometimes upset a nursing baby's tummy. The rainbow of carrots, cucumber, bell pepper, celery, and radishes keeps things interesting and loads every bite with vitamins and hydration. A dusting of smoked paprika and a drizzle of oil on top make it look like something you'd order at a restaurant, but the whole thing comes together with minimal effort and zero stress.
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flat-leaf parsley
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.
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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