Field Trip Snack Cups (View Print Version)

Creamy hummus paired with fresh vegetable sticks in portable snack cups for convenient, protein-rich bites.

# 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

# Method:

01 - Wash all vegetables thoroughly under cold running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into sticks of similar length. Seed and slice bell peppers into strips. Trim snap peas and halve larger tomatoes if necessary.
02 - Divide hummus equally among 6 small lidded cups or jars, allocating approximately 0.25 cup per container. Smooth the surface with the back of a spoon.
03 - Arrange prepared vegetable sticks upright in each cup, positioning them directly into the hummus base for convenient dipping access. Distribute variety across cups to ensure balanced vegetable assortment.
04 - Secure lids on all cups and refrigerate until consumption. Consume within 2 days for optimal freshness and vegetable crispness.

# Expert Advice:

01 -
  • Everything stays fresh and crisp because the hummus keeps the veggies from drying out, even hours later.
  • No mess, no waste, no fighting with plastic wrap—just grab a cup and go, which somehow makes healthy eating feel like an actual treat.
  • You can prep them in fifteen minutes on a Sunday and have snacks ready for the entire week.
02 -
  • Wet vegetables will turn your hummus into a watery mess—pat them completely dry after cutting, no matter how tedious it feels in the moment.
  • Store-bought hummus varies wildly in consistency, so taste yours first and whisk in a little water if it's too thick to spread easily into the cups.
03 -
  • Invest in small mason jars with tight lids instead of disposable containers—they keep everything fresher longer and your kids will feel fancy carrying them.
  • Cut vegetables the night before and store them separately in an airtight container, then assemble the cups in the morning for maximum crispness without adding stress to your morning.
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