Hazelnut 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 from chickpeas, tahini, garlic-infused oil, fresh lemon juice, and a touch of smoked paprika — every ingredient is straightforward and easy to verify, so there's no guesswork about what's actually in the bowl. A little trick of drizzling in ice water while the food processor runs is what takes the texture from gritty to genuinely cloud-like, holding a soft peak that looks as good as it tastes. Store-bought dips can be a minefield when you're avoiding tree nuts, since shared production lines and specialty flavor blends often introduce unexpected ingredients — making from scratch is simply the safer, more delicious move. The crudités platter brings together carrots, celery, red bell pepper, cucumber, and radishes for a rainbow of crunch that holds up beautifully for dipping. A final drizzle of garlic-infused oil and a dusting of smoked paprika give the hummus that irresistible, restaurant-worthy finish. Whether you're setting this out for a crowd or meal-prepping snacks for the week, it's the kind of recipe that earns genuine compliments every single time.
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!