Macadamia Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Fresh, colorful, and endlessly snackable, this platter of crisp vegetables paired with silky homemade hummus is the kind of spread that disappears fast at any gathering. The hummus comes together in a food processor with chickpeas, tahini, garlic-infused oil, lemon juice, and a touch of cumin — the trick of drizzling in ice water while blending is what takes it from decent to genuinely cloud-like and smooth. A dusting of smoked paprika and a drizzle of extra oil on top make it look like something from a restaurant without any extra effort. The crudités lineup — carrots, celery, red bell pepper, cucumber, and radishes — brings crunch, color, and a satisfying variety of textures to every bite. For anyone navigating tree nut concerns, this recipe is naturally free of macadamia nuts and every other nut, relying entirely on sesame-based tahini for its rich, nutty depth. Store-bought dips can be a minefield of unexpected add-ins, so blending your own gives you full control over every ingredient on the platter. It's a wholesome, crowd-pleasing option that works just as well for a weeknight snack as it does for entertaining.

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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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