If using frozen edamame, cook according to package directions, then drain and rinse under cold water until cool.

Combine the edamame, tahini, olive oil, lemon juice, garlic and salt in a food processor.

Blend for 1 minute, scrape down the sides, then blend again, adding water 1 tablespoon at a time until the hummus turns smooth and falls easily off a spoon.

Taste and adjust salt or lemon juice.

Spoon the hummus into a shallow bowl and swirl the top with the back of a spoon.

Drizzle with a little olive oil.

Arrange the carrot sticks, celery, bell pepper strips, cucumber spears and snap peas around the bowl.

Serve immediately, or refrigerate covered for up to 3 days.