Snack
Hummus Veggie Snack Box
A snack box takes the guesswork out of the mid-afternoon slump. Pack a portion of hummus with a colorful mix of crunchy raw vegetables and you have something ready to grab from the fridge. Prep a couple of boxes at once to cover two days of snacks or a light lunch on the go.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Level
- Easy
Serving suggestion; may differ from the recipe.
Ingredients
Servings
Original recipe makes 2 servings.
Allergens
Contains: Sesame. Brands vary, so check labels for allergens and cross-contact.
Instructions
Step 1: Wash and dry all the vegetables well, since moisture makes them go soft faster.
Step 2: Spoon 1/4 cup of hummus into each of two small lidded containers or the sauce cups of two bento-style boxes. Dust with a pinch of smoked paprika if you like.
Step 3: Divide the baby carrots, cucumber, bell pepper strips and cherry tomatoes between the two boxes.
Step 4: Add a small pile of pumpkin seeds to each box if using, then close the lids and refrigerate until ready to eat.
Tips
Hummus is made with tahini, a sesame paste, so it contains sesame. Check the label of store-bought hummus for any other allergens.
Keep the cucumber dry and pack it last, or in its own section, so it does not make the other vegetables soggy.
Snap peas, radishes, celery sticks and broccoli florets are all good additions or swaps.
Storage
Keep the packed boxes refrigerated and eat within 2 to 3 days. Do not leave hummus out of the refrigerator for more than 2 hours.
