Fresh Veggies With Hummus Recipe

Rinse all vegetables under cold water and pat dry.

Trim the ends of the baby carrots, cucumber, bell peppers, and celery; cut into sticks or spears as described.

Leave cherry tomatoes whole and radishes whole or halve if desired.

If using store-bought hummus, transfer to a serving bowl and smooth the top.

If making homemade hummus, blend chickpeas, tahini, lemon juice, garlic, olive oil, and salt until creamy. Adjust the consistency with water as needed.

Arrange the prepared vegetables around a bowl of hummus on a large platter.

Drizzle a little olive oil over the hummus and garnish with paprika or chopped fresh herbs if desired.

Provide small forks or toothpicks for dipping and serve immediately.