Field Trip Snack Cups (Printer-Friendly)

Portable cups filled with hummus and crisp fresh vegetables for easy, protein-packed snacking anytime.

# What You’ll Need:

→ Hummus

01 - 1.5 cups hummus, store-bought or homemade

→ Fresh Vegetables

02 - 1 large carrot, peeled and cut into sticks
03 - 1 large cucumber, cut into sticks
04 - 1 red bell pepper, seeded and cut into strips
05 - 1 yellow bell pepper, seeded and cut into strips
06 - 1 cup snap peas, trimmed
07 - 1 cup cherry tomatoes

→ Optional Add-ins

08 - 0.5 cup celery sticks
09 - 0.5 cup jicama sticks

# How-To Steps:

01 - Wash all vegetables thoroughly under cold running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into similar-sized sticks, removing seeds if desired. Seed both bell peppers and cut into strips. Trim snap peas and leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded snack cups or jars, allocating approximately 0.25 cup per container.
03 - Stand vegetable sticks upright in the hummus within each cup, creating an attractive arrangement that allows vegetables to serve as dipping vessels. Distribute variety across all cups for visual appeal and flavor diversity.
04 - Cover containers with lids and refrigerate until serving. Consume within 2 days for optimal freshness and vegetable crispness.

# Expert Advice:

01 -
  • Quick to prepare with no cooking required, ready in just 15 minutes.
  • Portable and perfectly portioned for lunchboxes or road trips.
  • Combines protein-rich hummus with a refreshing variety of fresh vegetables.
  • Vegetarian, gluten-free, and dairy-free to suit multiple dietary needs.
02 -
  • Check the ingredients of store-bought hummus for allergens like soy or cross-contamination.
  • Best enjoyed fresh within 2 days to maintain texture and flavor.
  • Use small lidded cups or jars to keep the snack portable and fresh.
  • Experiment with different hummus flavors to keep the snack exciting.
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