Lactose Free Crudités with Hummus
This is the kind of snack platter that looks like you spent way more effort than you actually did — colorful, fresh, and genuinely satisfying. The homemade hummus is the real star here, blended until impossibly smooth and creamy using chickpeas, tahini, and garlic-infused oil, with a hit of lemon and cumin that makes it taste bright and complex. The trick of drizzling in ice water while the food processor runs is what gives it that light, whipped texture you just can't get from a store-bought tub. Since every ingredient is naturally free of dairy, there's no substituting or swapping required — it just works, effortlessly. A rainbow of carrots, celery, bell pepper, cucumber, and radishes surrounds the bowl, giving you crunch and variety in every bite. A dusting of smoked paprika and a drizzle of oil on top make it look almost too pretty to dip into — almost.
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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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