Edamame Hummus with Vegetable Crudités

Bring a medium pot of water to a boil over high heat. Add 2 cups frozen shelled edamame and cook for 4 minutes until tender but still bright green.

Drain the edamame in a colander and immediately transfer to a bowl of ice water to stop the cooking process. Let cool for 1 minute, then drain thoroughly.

Peel 2 garlic cloves and roughly chop them.

Add the cooked edamame, chopped garlic, 3 tablespoons tahini, 2 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon ground cumin, and 3/4 teaspoon kosher salt to a food processor.

Process for 1 minute, then scrape down the sides of the bowl with a rubber spatula.

Continue processing while gradually adding 2 tablespoons water through the feed tube until the hummus is smooth and creamy, about 2-3 minutes total. The texture should be similar to traditional chickpea hummus.

Taste and adjust seasoning with additional salt or lemon juice if needed.

Transfer the hummus to a serving bowl, drizzle with a small amount of olive oil (from the 2 tablespoons already accounted for) and sprinkle with 1 tablespoon sesame seeds.

For the crudités: wash 1 red bell pepper, 1 cucumber, 2 carrots, and 3 celery stalks thoroughly under cold running water.

Remove the stem, seeds, and membranes from the red bell pepper and cut into 1/4-inch wide strips.

Peel the cucumber if desired (leaving some skin on for color and nutrients), cut in half lengthwise, scoop out seeds with a spoon, and cut into 1/4-inch thick half-moons.

Peel 2 carrots and cut into 3-inch long sticks.

Trim the ends of 3 celery stalks and cut into 3-inch pieces.

Arrange all the prepared vegetables on a platter around the bowl of hummus and serve immediately.