How to Make Homemade Hummus + a Veggie Tray

Don’t hate on the crudités. To some, a vegetable platter might seem too simple or passé, but to people like me, a spread of beautiful vegetables and something yummy to dip them in is the perfect thing to serve when company’s coming. Particularly when you’re expecting guests who have dietary restrictions. Plus, if you do it right, it can be absolutely lovely. Behold:

How to Make a Beautiful Hummus and Crudités Platter | In Fine Fettle
Photo by Caitlin Abrams // Styling by Sydney Berry

Tips For A Beautiful Veggie Tray

Choose a variety of colors. We chose cucumbers, radishes, carrots, yellow bell pepper, green beans and red butter lettuce (which is almost like an ombre from green to purple).

Think outside the mini carrots, cauliflower, and broccoli. It’s fun to try new types of vegetables to dip. After we were done photographing this platter, we devoured it and I was surprised to find that the lettuce was my favorite to eat with the hummus. Explore new options like green beans (you can serve them raw, or briefly blanch them).

Cut the vegetables to be most functional, but also visually appealing. We left the stems on radishes to use as something to hold onto when dipping, and cut the cucumbers into spears to make them look pretty and functional.

Serve with a stellar dip (preferably homemade hummus)! See below.

The Best Homemade Hummus

Lemony Hummus with Paprika
Prep time
Total time
Recipe type: Gluten Free | Dairy Free | Vegan | Soy-Free
  • 1-28 oz. can chickpeas (or 2-15 oz. cans)
  • Juice of one or two lemons
  • 2 garlic cloves
  • 2 tbsp. tahini
  • 3 tbsp. olive oil
  • 1 tsp. cumin (some people like a lot, I just like a little)
  • Salt and pepper, to taste
  • Serve with a sprinkle of smoked paprika on top (optional)
  1. Drain the chickpeas but reserve the chickpea water/aquafaba from the can.
  2. Rinse the chickpeas in a colander. Pour them into a food processor with the garlic cloves, oil, juice of one lemon and tahini. Blend until smooth. Add two tablespoons of chickpea water/aquafaba.
  3. Add cumin, salt and pepper. Blend again to incorporate. Taste to see if you want to add more lemon. Add more lemon juice if desired and blend again.
  4. You can either stop here to serve, or if you'd like to adjust the consistency, you can add additional aquafaba to thin it out. Serve with your favorite hummus dippers!
*You may need to adjust the ingredient amounts as you go until it tastes perfect to you!

For hummus you need a really good food processor because if you don’t spend the money on a nice one, you’ll be standing there, waiting,  and scraping down the sides forEVER and it may never be as creamy as you’d like it. We use the Ninja Mega Kitchen System, which works pretty well, but I’ve also heard really good things about the Cuisinart Pro Classic Food Processor.

Serve your homemade hummus on your stunning crudités platter, with a dusting of smoked paprika on top!

Work lunch adaptation: Use lettuce leaves to make a hummus wrap with leftover crudités. I love a lettuce wrap with a scoop of hummus and some sliced radishes, with extra green beans and hummus on the side.

The links for the Ninja Mega Kitchen System and the Cuisinart Pro Classic Food Processor are affiliate links. If you click on one of them and make a purchase, I will make a small commission that helps to support this blog!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: