Low Iodine Crudités with Hummus
Crunchy, colorful, and genuinely satisfying, this platter of fresh vegetables with a silky homemade hummus is the kind of snack that feels indulgent without any of the stress. Managing iodine intake often means scrutinizing packaged dips and store-bought spreads, which can hide iodized salt or unexpected additives — making a from-scratch dip like this one a smart, reliable choice. Here, the hummus is built from chickpeas, tahini, fresh lemon juice, and a measured amount of plain salt, so you stay in control of exactly what goes in. The garlic-infused oil adds a mellow, savory depth, while a touch of smoked paprika and cumin give the dip warmth and complexity that tastes anything but restricted. Blending with ice water and processing for a few minutes is the trick to getting that ultra-smooth, creamy texture that rivals anything you'd find at a restaurant. The vegetable lineup — carrots, celery, bell pepper, cucumber, and radishes — brings a satisfying mix of crunch, color, and freshness to every bite. It's an easy, crowd-pleasing spread that works just as well for a quiet afternoon snack as it does for entertaining.
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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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