Field Trip Snack Cups (Print View)

Protein-packed snack cups with creamy hummus and fresh vegetable sticks for portable enjoyment.

# Components:

→ 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

# Directions:

01 - Wash all vegetables thoroughly under running water. Peel carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into similar-sized sticks. Remove seeds from bell peppers and cut into strips. Trim snap peas. Leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded cups or jars, allocating approximately 0.25 cup per container.
03 - Stand vegetable sticks upright in each cup, positioning them directly in the hummus layer to create an organized, visually appealing arrangement that facilitates easy dipping.
04 - Secure lids on all cups and refrigerate until ready to consume. Best enjoyed within 2 days for optimal freshness and vegetable crispness.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 15 minutes with no cooking required.
  • Packed with plant-based protein and fiber for sustained energy.
  • Vibrant fresh vegetables provide a satisfying crunch and variety of nutrients.
  • Perfectly portioned for children and adults alike, great for lunches or snacks.
  • Gluten-free, dairy-free, and vegetarian to suit many dietary needs.
02 -
  • Check hummus ingredient labels if store-bought to avoid allergens such as soy or nuts.
  • Use sesame-containing hummus if there are no allergies, as it adds authentic Mediterranean flavor.
  • Prepare vegetables ahead of time and keep refrigerated for easy assembly when needed.
  • Consume within 2 days to keep vegetables crisp and hummus fresh.
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