Shellfish Free Crudités with Hummus
Crisp, colorful, and genuinely satisfying, this platter is the kind of snack spread that disappears fast at any gathering. The hummus is made entirely from scratch in a food processor — chickpeas, tahini, fresh lemon juice, and garlic-infused oil blended with ice water until impossibly smooth and creamy. That little trick with the ice water is what gives it that light, whipped texture you usually only find at a good restaurant. A dusting of smoked paprika and a drizzle of extra oil on top make it look as good as it tastes. The vegetable lineup — carrots, celery, bell pepper, cucumber, and radishes — brings a satisfying crunch and a rainbow of color to the plate. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-reading anxiety, just good, clean snacking. Whether you're putting it out for a crowd or meal-prepping for the week, this is the kind of recipe you'll come back to again and again.
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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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