Fish Free Crudités with Hummus
Crisp, colorful 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 until impossibly smooth, with tahini, garlic-infused oil, and a squeeze of fresh lemon giving it that bright, nutty depth that store-bought versions rarely nail. A drizzle of extra oil and a dusting of smoked paprika on top make it look like something straight off a restaurant mezze board. The rainbow of carrots, celery, bell pepper, cucumber, and radishes brings crunch and freshness to every single bite. Because everything here is built from whole vegetables, legumes, and pantry staples, there's no need to scan labels for hidden seafood-derived ingredients like fish sauce, anchovy paste, or Worcestershire — it's naturally free of all of that without any substitutions required. It's the kind of dish that disappears fast at a party but is just as good as an afternoon snack for one.
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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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