Wheat Free Crudités with Hummus
Crisp, colorful vegetables paired with a silky, homemade dip — this is the kind of spread that disappears fast at any gathering. The hummus comes together in a food processor with chickpeas, tahini, fresh lemon juice, and garlic-infused oil, and the trick of drizzling in ice water while blending is what gives it that impossibly smooth, creamy texture. A dusting of smoked paprika and a little extra drizzle of oil on top make it look like something from a restaurant mezze platter. Every single ingredient here is naturally free from wheat, so there's no swapping, substituting, or second-guessing — just straightforward, wholesome food. The crudités lineup of carrots, celery, bell pepper, cucumber, and radishes brings crunch, color, and freshness that store-bought dippers simply can't match. It works beautifully as a starter, a party snack, or an afternoon bite when you want something satisfying without a lot of fuss.
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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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