Homemade Hummus & Crudités Recipe

PREPARATION & PLATING

1. 1

   Prepare crudité platter

   Rinse all vegetables. Trim ends and wash thoroughly. Cut carrots into sticks, cucumbers into spears, bell peppers into thin strips, halve cherry tomatoes, halve or wedge radishes, and trim sugar snap peas. Arrange vegetables on a large platter around a central bowl of hummus, leaving space for dipping.

2. 2

   Make hummus base

   In a food processor, combine drained chickpeas, tahini, fresh lemon juice, minced garlic, salt, and ground cumin. Process on high until smooth and creamy, scraping down the sides as needed.

3. 3

   Achieve creaminess

   With the processor running, slowly stream in olive oil and aquafaba (or water) until the hummus is velvety and pourable. Taste and adjust lemon juice and salt as needed.

4. 4

   Finish hummus and garnish

   Spoon the hummus into a serving bowl. Sprinkle crumbled feta over the top and dust with Espelette pepper flakes. If desired, drizzle an additional 1 tablespoon olive oil over the surface.

5. 5

   Plate and serve

   Place the hummus bowl at the center of the platter and surround with the prepared crudité. Offer warm bread, pita, or crackers on the side if desired.