Chestnut Free Crudités with Hummus
Bright, 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 itself is blended from chickpeas, tahini, garlic-infused oil, and a squeeze of fresh lemon juice — simple, wholesome ingredients that come together into something genuinely creamy and delicious. A little ice water added while the processor runs is the secret to that ultra-smooth, cloud-like texture that store-bought versions rarely achieve. Smoked paprika dusted over the top and a drizzle of extra oil give it a gorgeous finish that looks far more impressive than the effort involved. For anyone navigating tree nut allergies or sensitivities, this kind of recipe is a breath of fresh air — every ingredient is straightforward, and there's nothing hidden to second-guess. The rainbow of carrots, celery, bell pepper, cucumber, and radishes keeps every bite interesting, and a scatter of fresh parsley ties the whole platter together. It's the kind of crowd-pleasing spread that disappears fast, whether you're hosting guests or just treating yourself to a proper afternoon snack.
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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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