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Easy Fresh Hummus and Veggie Cups Recipe for Healthy Snacking Delight

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A quick and colorful snack featuring fresh hummus paired with crisp raw vegetables arranged in individual cups, perfect for healthy, grab-and-go snacking.

Ingredients

Scale
  • 1 cup (240 ml) fresh or store-bought hummus (garlic-lemon variety recommended)
  • 2 medium carrots, peeled and cut into sticks
  • 1 medium cucumber, sliced into sticks or rounds
  • 1 large bell pepper (red, yellow, or orange), sliced into strips
  • 2 celery stalks, cut into sticks
  • A handful of cherry tomatoes, halved
  • Small bunch of fresh parsley or cilantro, chopped (optional)
  • Olive oil, for drizzling (optional)
  • Lemon wedges, for serving

Instructions

  1. Wash all vegetables thoroughly. Peel the carrots and slice them into sticks about 3 inches (7.5 cm) long and 1/4 inch (6 mm) thick. Cut the cucumber similarly into sticks or rounds, depending on your preference. Slice the bell pepper into strips roughly the same size as the carrot sticks. Trim and cut celery into sticks. Halve the cherry tomatoes. Place each veggie type in separate bowls or plates to keep things organized.
  2. Using a spoon or small spatula, add about 2 tablespoons (30 ml) of hummus to the bottom of each cup. Spread evenly to create a creamy base for dipping.
  3. Stick a mix of vegetable pieces vertically into each cup, pressing slightly into the hummus so they stay upright. Aim for a colorful mix—carrot, cucumber, bell pepper, celery, and a couple of cherry tomato halves on top for a pop of color.
  4. Sprinkle chopped fresh parsley or cilantro over the top for a bright finish. Drizzle a tiny bit of olive oil if you like, and add a small lemon wedge on the side of each cup for squeezing.
  5. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. If storing, add olive oil and lemon wedges just before serving to keep everything fresh.

Notes

If hummus is too thick, loosen with a teaspoon of water or olive oil for easier spreading. Trim veggie sticks to bite-sized pieces for easier handling. For best crunch, soak limp carrots or celery in ice water for 10 minutes. Add lemon juice to hummus for brightness. Store veggies in airtight containers with damp paper towels to prevent browning. Add fresh herbs and lemon wedges just before serving.

Nutrition

Keywords: hummus, veggie cups, healthy snack, easy snack, fresh vegetables, gluten-free, vegan, quick snack

Find it online: https://sunnysavory.com/easy-fresh-hummus-and-veggie-cups-recipe-for-healthy-snacking-delight/