Red Meat Allergy Friendly Crudités with Hummus
This platter is proof that simple, plant-based snacking can feel genuinely exciting and satisfying. The homemade hummus is the real star here — blended until impossibly smooth and creamy, with tahini, fresh lemon juice, and garlic-infused oil giving it a rich, layered flavor that store-bought versions rarely match. A dusting of smoked paprika and a drizzle of oil on top make it look as good as it tastes. Surrounding that bowl with crisp carrots, cool cucumber, snappy radishes, and bright red bell pepper turns the whole thing into a spread that's as beautiful as it is easy to pull together. Since every ingredient here is entirely plant-based, there's no guesswork about hidden animal proteins or cross-contact with red meat — just clean, whole-food ingredients from start to finish. It works equally well as a party centerpiece, an afternoon snack, or a light starter before dinner.
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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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