Field Trip Snack Cups (Printable Version)

Protein-packed cups of creamy hummus paired with fresh vegetable sticks, perfect for on-the-go snacking.

# 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

# How To Make It:

01 - Wash all vegetables thoroughly under running water and cut into sticks or bite-sized pieces suitable for dipping.
02 - Divide hummus equally among 6 small lidded snack cups or jars, allocating approximately 0.25 cup per container.
03 - Stand vegetable sticks upright in each cup, positioning them directly in the hummus for convenient dipping access.
04 - Cover cups securely and refrigerate until serving time. Consume within 2 days for optimal freshness and texture.

# Expert Advice:

01 -
  • No cooking required—these come together in about fifteen minutes, even on the busiest mornings.
  • The hummus stays creamy while the vegetables stay crisp, giving you that perfect textural contrast in every bite.
  • They're genuinely portable in a way that feels grown-up, making you want to pack them for yourself, not just your kids.
02 -
  • Pat your vegetables completely dry before assembling—any excess water will make the hummus watery and dilute the flavor.
  • Cut everything to a similar thickness so they dip evenly and feel balanced in your hand, not awkward or lopsided.
03 -
  • Arrange your vegetables from tallest to shortest so they create a pleasing visual hierarchy that makes people actually want to eat them.
  • If you're making these more than a few hours ahead, keep the hummus and vegetables in separate layers until right before eating to prevent any sogginess.
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