Pistachio Free Crudités with Hummus
Bright, crunchy vegetables paired with a silky, homemade dip — this is the kind of spread that disappears fast at any gathering. The hummus comes together in a food processor using chickpeas, tahini, fresh lemon juice, and garlic-infused oil, with a little ice water blended in to get that impossibly smooth, creamy texture. A dusting of smoked paprika and a drizzle of oil on top make it look like something from a restaurant mezze board, with almost zero effort. Store-bought dips can be a minefield when you're avoiding tree nuts, since pistachios and other nuts often show up in shared facilities or flavored varieties — making this from-scratch version a genuinely stress-free option. Every single ingredient here is straightforward and easy to verify, so you can serve it with total confidence. The rainbow of carrots, celery, bell pepper, cucumber, and radishes keeps things colorful and satisfying, whether you're snacking solo or feeding a crowd.
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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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