Ginger 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 here gets its depth from tahini, a touch of ground cumin, and bright lemon juice — no ginger in sight, which makes it a genuinely safe and delicious option for anyone who needs to avoid that root. Garlic-infused oil does a lot of the heavy lifting, adding a mellow, savory richness that ties everything together beautifully. The trick to an ultra-smooth dip is the ice water added gradually while the food processor runs — it aerates the chickpeas and gives you that light, creamy texture you'd expect from a good restaurant spread. Surrounding the bowl with carrots, celery, bell pepper, cucumber, and radishes means you get a satisfying crunch with every scoop and a platter that looks genuinely impressive with very little effort. A dusting of smoked paprika and a drizzle of oil on top make it look like you spent way more time than you actually did.
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!