PCOS Friendly Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Crunchy, colorful, and genuinely satisfying, this platter of fresh vegetables with creamy homemade hummus is the kind of snack that actually keeps you full. Managing blood sugar and inflammation through food doesn't have to feel like a punishment, and this recipe is proof — every ingredient here is pulling its weight. Chickpeas bring plant-based protein and fiber, tahini adds healthy fats, and the rainbow of raw vegetables delivers a steady stream of nutrients without spiking glucose levels. The hummus itself is blended with ice water for an ultra-smooth, almost silky texture that puts anything from a plastic tub to shame. Garlic-infused oil gives you all that savory depth without the digestive stress that raw garlic can sometimes cause, which is a quiet but smart swap. Smoked paprika and a drizzle of oil on top make the whole bowl look like something from a restaurant spread, so it's just as good for entertaining as it is for an afternoon snack. Prep the veggies, run the food processor, and you've got a genuinely nourishing plate that feels indulgent without working against your body.

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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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