Tree Nut Free Crudités with Hummus
Crisp, colorful vegetables paired with a silky, homemade hummus make for one of the most satisfying snacks or starters you can put on the table. The hummus itself comes together in a food processor with chickpeas, tahini, fresh lemon juice, and garlic-infused oil — no tree nuts anywhere in sight, which can be a genuine concern with store-bought dips that share production lines with almond or cashew products. The trick to getting that ultra-smooth, creamy texture is drizzling in ice water while the processor runs, giving you a dip that holds a beautiful soft peak rather than turning out dense or grainy. A dusting of smoked paprika and a drizzle of extra garlic-infused oil on top make it look far more impressive than the effort involved. Surrounding the bowl with carrots, celery, bell pepper, cucumber, and radishes means you get a full rainbow of crunch in every bite. It's the kind of platter that disappears fast at a party but is just as good for an afternoon snack at home.
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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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