Vegetarian Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Few things hit the table quite like a platter of crisp, colorful vegetables surrounding a bowl of genuinely great homemade hummus. The secret here is the ice water — added slowly while the processor runs, it whips the chickpeas into something remarkably smooth and creamy, a texture that store-bought versions rarely achieve. Garlic-infused oil brings a mellow, savory depth without any harsh bite, and a finishing dusting of smoked paprika gives the whole bowl a subtle warmth that makes it look as good as it tastes. The crudités lineup — carrots, celery, red bell pepper, cucumber, and radishes — covers every texture from snappy to juicy, so every dip feels a little different. This is the kind of spread that disappears fast at a gathering but is equally satisfying as a light lunch or afternoon snack. Everything on the platter is naturally plant-based, so it works beautifully for anyone eating without meat or animal products without requiring any substitutions or workarounds. A little chopped flat-leaf parsley scattered over the top is optional, but it adds a fresh, herby finish that really pulls the whole platter together.

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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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