Gelatin Free Crudités with Hummus
Crisp, colorful vegetables paired with a silky, homemade dip — this is the kind of snack spread that looks impressive but comes together with almost no effort. The hummus is blended from scratch using chickpeas, tahini, garlic-infused oil, and fresh lemon juice, so you know exactly what's in every bite. Drizzling in ice water while the food processor runs is the trick that takes the texture from gritty to genuinely cloud-like and smooth. A dusting of smoked paprika and a little extra oil on top make it look like something you'd order at a restaurant. Many store-bought dips and packaged snack platters can contain unexpected additives, so making this at home gives you full control over every ingredient. The rainbow of carrots, celery, bell pepper, cucumber, and radishes keeps things fresh and satisfying without relying on anything processed or questionable. It's an easy, crowd-pleasing option that works just as well for a casual weeknight snack as it does for entertaining.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!