Ingredients
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1 cup hummus (store-bought or homemade)
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1 cup cherry tomatoes
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1 cup cucumber slices
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1 cup baby carrots
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1 cup red bell pepper strips
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1 cup yellow bell pepper strips
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1 cup purple cabbage, shredded (optional)
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A handful of snap peas or green beans
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Crackers or pita chips (optional)
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Hard-boiled eggs, nuts, or cheese cubes (optional for added protein)
Instructions
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Prepare the veggies:
Wash and slice all vegetables into snack-friendly pieces. -
Portion the hummus:
Divide the hummus into 4 small containers (about ¼ cup each). -
Assemble the snack boxes:
In each lunch box or meal prep container, add a variety of colorful vegetables around the hummus. Optional: add crackers, cheese, or hard-boiled eggs on the side. -
Store:
Keep in the refrigerator for up to 4 days. Great for grab-and-go snacks or healthy lunchbox additions.
Tips & Variations:
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Use different hummus flavors (roasted red pepper, garlic, beet) for variety.
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Add olives or pickles for a Mediterranean twist.
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Swap in guacamole or tzatziki for a dip alternative.