Yeast Free Crudités with Hummus

Total time20 min

Prep time20 min

Cook time0 min

4.5

(6)

Fresh, vibrant, and endlessly snackable, this platter is proof that simple ingredients can deliver serious satisfaction. The homemade hummus is the real star here — blended until silky smooth with tahini, lemon juice, cumin, and garlic-infused oil, it has a depth of flavor that store-bought versions rarely match. Because it's made entirely from scratch, you know exactly what's going in the bowl, with no hidden additives or fermented ingredients to worry about. Yeast-free eating can sometimes feel limiting when it comes to dips and spreads, but chickpeas and tahini are naturally free of any fermentation concerns, making this a genuinely worry-free option. A drizzle of extra garlic-infused oil and a dusting of smoked paprika on top make it look as good as it tastes. The colorful spread of carrots, celery, bell pepper, cucumber, and radishes brings crunch and freshness to every bite, turning a simple dip into a full, satisfying spread. Whether you're putting it out for guests or just building a better lunch, this is the kind of recipe you'll come back to again and again.

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!