Soy Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Crisp, colorful vegetables paired with a silky, homemade dip — this is the kind of snack or starter that looks effortless but genuinely impresses. 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 achieve that ultra-smooth, creamy texture you'd expect from a great restaurant spread. A dusting of smoked paprika and a drizzle of oil on top make it look as good as it tastes. Store-bought dips can be a minefield when you're avoiding soy, since emulsifiers and flavor additives sneak into ingredient lists more often than you'd think — making a batch from scratch like this is genuinely the safer and more delicious move. The crudités lineup of carrots, celery, red bell pepper, cucumber, and radishes brings serious crunch and a rainbow of color to the platter. Everything here is naturally whole and unprocessed, so you're not cross-referencing labels or second-guessing a single ingredient. It's the kind of recipe you'll come back to for game days, dinner parties, or just a satisfying afternoon snack.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!