Turmeric Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Bright, crunchy vegetables paired with a silky homemade dip make for one of the most satisfying snacks or starters you can put on the table. Store-bought hummus often sneaks in unexpected spices, and for anyone avoiding turmeric, that mystery blend on the label can be a real problem — making this from-scratch version a genuinely smart move. Chickpeas, tahini, garlic-infused oil, and fresh lemon juice come together in the food processor to create something remarkably smooth and rich, finished with a dusting of smoked paprika for color and a gentle warmth that has nothing to do with turmeric. The trick of drizzling in ice water while the processor runs is what takes the texture from grainy to genuinely creamy, so don't skip it. Surrounding the bowl with carrots, celery, red bell pepper, cucumber, and radishes keeps everything colorful and satisfying without any fuss. A little extra drizzle of garlic-infused oil on top makes it look like something you'd order at a restaurant, even though the whole thing comes together with minimal effort. It's the kind of crowd-pleasing platter that disappears fast, and you'll feel good knowing exactly what went into every bite.

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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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