Hummus with Vegetable Crudités and Whole Grain Crackers

Soak 1/2 cup dried chickpeas overnight in water (at least 8 hours). Drain and rinse well.

Place soaked chickpeas in a medium pot with 1/4 teaspoon baking soda and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 30-40 minutes until very tender.

While chickpeas are cooking, prepare the vegetables: peel and cut 1 medium carrot into sticks, slice 1/2 medium cucumber into rounds, cut 1/2 bell pepper into strips, wash 6 cherry tomatoes, and separate 1/2 cup broccoli into small florets.

Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain well.

Cook 1/4 cup shelled edamame according to package instructions, typically 3-5 minutes in boiling water. Drain and cool.

Once chickpeas are tender, drain them, reserving 1/4 cup of the cooking liquid. Allow chickpeas to cool for 5 minutes.

In a food processor, combine the warm chickpeas, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 minced garlic cloves, 1/2 teaspoon cumin, and 1/2 teaspoon salt.

Process until smooth, about 1 minute. With the machine running, slowly add 2 tablespoons ice water until the hummus is light and creamy.

Taste and adjust seasoning if needed, adding more salt or lemon juice as desired.

Transfer hummus to a serving bowl, create a shallow well in the center with the back of a spoon, and drizzle with 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon paprika.

Arrange the prepared vegetables and 8 whole grain crackers around the hummus for dipping.

For meal prep: Divide the hummus into 5 equal portions in airtight containers. Prepare 5 times the amount of vegetables and crackers, and store them separately to maintain freshness. Assemble each portion when ready to eat.