Field Trip Snack Cups (Printable)

Protein-packed snack cups combining creamy hummus and fresh veggies for convenient, healthy 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

# Directions:

01 - Wash all vegetables thoroughly under running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into sticks, removing seeds if desired. Core and seed both bell peppers, cutting into strips. Trim snap peas at stem end. Leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded snack cups or jars, allocating approximately 0.25 cup per container.
03 - Arrange cut vegetables upright in each cup, positioning them directly into the hummus base for convenient dipping access. Create visual variety by alternating vegetable colors and types.
04 - Secure lids on all cups and refrigerate immediately. Consume within 2 days for optimal freshness and vegetable crispness.

# Expert Advice:

01 -
  • No cooking required, just 15 minutes of chopping and you're done—perfect when life gets hectic.
  • Everything stays fresh and organized in individual cups, meaning no soggy vegetables or messy containers by snack time.
  • The hummus acts as both dip and moisture barrier, keeping vegetables crisp without any extra packaging fuss.
02 -
  • Pat your vegetables completely dry after washing—even a little excess moisture will make them soften and the hummus become watery.
  • Don't pre-cut vegetables the night before if you can help it; they stay crisper if cut the morning of, or even just before packing.
03 -
  • If your hummus seems a bit thick, stir in a teaspoon of lemon juice or a splash of water to loosen it slightly before portioning—it makes dipping easier.
  • Buy pre-cut vegetables if you're short on time; they cost more but eliminate the barrier to actually making these, and that's worth something.
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