Thoroughly wash all vegetables under cold running water. Rub carrots and radishes to remove dirt; trim ends of celery and carrots. Pat vegetables dry with a clean towel or paper towels.

Peel and trim as needed

Peel carrots and jicama (if using). Trim both ends of the carrots and celery. Trim the stem end from the cucumber and, if the skin is waxed or thick, peel a strip or two; otherwise leave skin on for texture and nutrients.

Cut into sticks

For carrots: cut into 2–3 inch lengths, then halve lengthwise and cut each half into 1/4–1/2 inch thick sticks. For celery: cut into 2–3 inch lengths and split into sticks. For cucumber: slice lengthwise into quarters (or halves if large), scoop seeds if watery, then cut into 1/2 inch sticks. For bell peppers: remove core, seeds and white ribs, flatten and cut into 1/2 inch wide strips. For radishes: halve or quarter depending on size to make bite-sized pieces. For jicama: cut into 1/2 inch sticks. For cherry tomatoes: leave whole or halve.

Arrange

Arrange the prepared sticks on a serving platter or in individual cups so colors are mixed attractively. Keep wetter items (cucumber, cherry tomatoes) slightly separate from hummus or dips if storing to avoid sogginess.

Optional dips

Simple seasoned olive oil (for drizzling or dipping)

In a small bowl combine olive oil, lemon juice, salt and black pepper. Whisk briefly and taste, adjusting seasoning. Use as a light dip or to drizzle over vegetables just before serving.

Serving store-bought dips

Spoon hummus, tzatziki or ranch into small bowls. Sprinkle hummus with smoked paprika or toasted sesame seeds and a little chopped parsley or dill for visual appeal. Keep dips chilled until serving.

Garnish / finishing (optional)

Sprinkle chopped parsley or dill over the platter, add a light dusting of smoked paprika to hummus, or scatter toasted sesame seeds on tzatziki for contrast. Serve immediately.