Mushroom Free Crudités with Hummus
Crisp, colorful, and endlessly snackable, this platter is the kind of thing that disappears fast at any gathering. The homemade hummus is the real star — blended until impossibly smooth and creamy, with tahini, bright lemon juice, warm cumin, and a drizzle of garlic-infused oil that adds serious depth without any fuss. A dusting of smoked paprika on top makes it look like you put in way more effort than you actually did. Surrounding that bowl with vibrant carrots, celery, bell pepper, cucumber, and radishes gives you a satisfying crunch in every bite. Store-bought dips can be a minefield of unexpected add-ins, so blending your own from scratch means you know exactly what's in it — chickpeas, a handful of pantry staples, and nothing more. It works beautifully as an appetizer, an afternoon snack, or a light spread for a casual lunch, and the whole thing comes together in one food processor with minimal cleanup.
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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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