Field Trip Snack Cups Hummus Veggies

# Components:

→ 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 cold running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into similar-sized sticks. Seed and slice bell peppers into strips. Trim snap peas and leave cherry tomatoes whole.

02 - Divide hummus equally among 6 small lidded snack cups or jars, approximately 1/4 cup per container. Distribute evenly across all cups.

03 - Arrange vegetable sticks and pieces upright in each cup, positioning them to stand in the hummus base. Create variety by mixing different vegetables in each cup for visual appeal and balanced nutrition.

04 - Cover all cups securely with lids. Refrigerate until ready to serve. Consume within 2 days for optimal freshness and vegetable crispness.

# Expert Advice:

01 -

Zero cooking required, so you can throw these together while waiting for coffee to brew.
They sit perfectly in a lunchbox without spilling, thanks to the snug-fitting lids.
The hummus keeps veggies crisp and fresh for days, making meal prep actually enjoyable.
Kids and adults genuinely get excited about eating vegetables when they're this visually appealing.

02 -

Pat your vegetables completely dry after cutting—even a little moisture will make them wilt faster and ruin the whole appeal of the snack.
The hummus acts as both dip and preservative, so don't skimp on it or skip this step; those veggie sticks will go soft without it.

03 -