Recipes · Snack

Hummus Veggie Snack Box

The no-cook box that makes the 3 p.m. slump easy — crunch, dip, and a handful of olives.

10 mineasy3 servings$mediterraneanVeganVegetarianGluten-freeDairy-freeHigh fiberMeal prep
Why it earns its place. Vegetables you'll actually eat because they're prepped, plus 8 g of fiber and steady energy.

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Ingredients · 3 servings

  • 250 ghummus
  • 3 mediumcarrots — sticks
  • 1 largecucumber — spears
  • 1 largebell pepper — strips
  • 200 gcherry tomatoes
  • 60 golives
  • 12 pieceswhole grain crackers (optional)

Contains: sesame, gluten. Always check labels — brands vary.

Method

  1. Cut all vegetables into dippable pieces.
  2. Portion hummus into three small tubs; divide vegetables and olives around them.
  3. Lid on — three days of snack boxes done. Add crackers the day you eat, so they stay crisp.

Nutrition per serving

280calories
9 gprotein
28 gcarbs
15 gfat
8 gfiber
2 gsat fat
390 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 7 different plants toward your weekly variety.

Make it yours

allergyWhite bean dip if sesame's out (blend a can of cannellini, lemon, oil)
costWhatever vegetables are cheap this week — celery, radishes, snap peas
cultureAdd a boiled egg per box for extra protein

Storage. Boxes keep 3 days chilled. Hummus surface stays fresh with a thin film of olive oil.

Batching. This is Sunday-prep material — ten minutes, three fewer decisions this week.

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