MSG Free Crudités with Hummus
Fresh vegetables and creamy homemade hummus are a natural pairing, and making the dip from scratch means you know exactly what's going into it — no flavor enhancers, no additives, nothing you didn't put there yourself. Store-bought hummus can be a minefield of hidden ingredients, so blending your own in a food processor gives you total control and, honestly, a far better result. The trick here is drizzling in ice water while the processor runs, which whips the chickpeas and tahini into something remarkably silky and light. Garlic-infused oil adds a mellow, savory depth without any harsh bite, and a dusting of smoked paprika on top makes the whole bowl look as good as it tastes. The crudités — crisp carrots, celery, bell pepper, cucumber, and radishes — bring color, crunch, and a satisfying freshness that balances the richness of the dip. This is the kind of platter that disappears fast at a gathering but is equally good as a weekday snack you actually feel good about eating.
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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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