Dairy Free Crudités with Hummus
This is the kind of snack platter that looks effortlessly impressive but comes together with almost zero stress. The star is a silky, from-scratch hummus built on chickpeas, nutty tahini, bright lemon juice, and garlic-infused oil — blended with ice water until it's impossibly smooth and holds a soft, creamy peak. A dusting of smoked paprika and an extra drizzle of oil on top make it look like something straight off a restaurant mezze board. Surrounding it is a generous spread of crisp carrots, celery, bell pepper, cucumber, and radishes — colorful, crunchy, and genuinely satisfying to snack on. Since every component here is naturally plant-based, there's no need to hunt for dairy-free swaps or read labels with suspicion — it's just clean, whole ingredients doing all the work. The whole thing is great for entertaining, meal-prep snacking, or an easy appetizer that disappears fast.
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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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