Edamame Hummus with Vegetable Crudités

Bring a medium pot of salted water to a boil. Add 2 cups of frozen edamame and cook for 5 minutes until tender.

While the edamame cooks, prepare an ice bath in a large bowl with cold water and ice cubes.

Drain the edamame and immediately transfer to the ice bath to stop the cooking process. Let cool for 2 minutes, then drain thoroughly.

Zest the lemon before juicing it. Set aside 1/2 teaspoon of zest for garnish.

In a food processor, combine the cooked edamame, 3 tablespoons tahini, 2 tablespoons olive oil, juice from 1 lemon (about 3 tablespoons), 2 minced garlic cloves, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Process for 2-3 minutes until mostly smooth, stopping to scrape down the sides as needed.

With the processor running, slowly add 2-4 tablespoons of water until you reach your desired consistency. The hummus should be smooth but still thick.

Transfer the hummus to a serving bowl, drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the reserved lemon zest, 1 tablespoon sesame seeds, and 1/2 teaspoon smoked paprika.

For the crudités, wash all vegetables thoroughly. Cut 1 red bell pepper into strips, slice 1 cucumber into sticks, peel and cut 2 carrots into sticks, trim and halve 6 radishes, and separate 1 cup of broccoli into bite-sized florets. Leave 1 cup cherry tomatoes whole.

Arrange the prepared vegetables attractively around the hummus bowl and serve immediately, or refrigerate vegetables and hummus separately for up to 24 hours before serving.