Field Trip Snack Cups (Printable)

Protein-packed snack cups featuring creamy hummus and fresh crisp vegetables for portable enjoyment.

# 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

# Steps:

01 - Wash all vegetables thoroughly under cool running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into sticks, removing seeds if preferred. Seed bell peppers and cut into strips. Trim snap peas at both ends. Leave cherry tomatoes whole or halved if desired. Prepare optional celery and jicama sticks.
02 - Divide hummus equally among 6 small lidded snack cups or glass jars, allowing approximately 0.25 cup per container.
03 - Stand vegetable sticks upright in the hummus within each cup, creating an organized arrangement that maximizes dipping access. Distribute variety across all cups to ensure balanced flavor experience.
04 - Secure lids on all containers and refrigerate until ready to consume. Maintain optimal freshness by using within 2 days.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 15 minutes with no cooking required.
  • Vegetarian, gluten-free, and dairy-free to accommodate various dietary needs.
  • Portable snack cups perfect for lunchboxes, road trips, or picnics.
  • Customizable with a variety of fresh vegetables and optional add-ins.
02 -
  • Use small, lidded jars or cups to keep snacks fresh and portable.
  • Trim vegetables uniformly so they stand upright easily in the hummus.
  • Prepare cups a day ahead to save time, but keep refrigerated and consume within 2 days for freshness.
  • Check store-bought hummus labels for allergens such as soy or sesame.
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