Seed Oil Free Crudités with Hummus
Crunchy, colorful vegetables paired with a silky, homemade hummus — this is the kind of snack spread that looks impressive but comes together with almost no effort. The key to keeping this recipe free from industrial seed oils is the garlic-infused oil, which stands in for the refined vegetable or canola oils that sneak into most store-bought hummus. Tahini, lemon juice, and a touch of smoked paprika round out the flavor so the dip is anything but plain. Drizzling in ice water while the food processor runs is the trick that takes the texture from grainy to genuinely smooth and creamy. The vegetable lineup — carrots, celery, bell pepper, cucumber, and radishes — gives you a satisfying mix of crunch, color, and freshness on the platter. It's an easy win for a party appetizer, an afternoon snack, or a light lunch that doesn't require any compromise on ingredients.
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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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