Field Trip Snack Cups (Print version)

Protein-packed cups with creamy hummus and fresh vegetable sticks, perfect for a quick, healthy bite.

# What you’ll need:

→ Hummus

01 - 1 1/2 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 - 1/2 cup celery sticks
09 - 1/2 cup jicama sticks

# Steps:

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, removing seeds if desired. Seed both bell peppers and cut into strips. Trim snap peas and leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded snack cups or jars, distributing approximately 1/4 cup of hummus per container.
03 - Arrange variety of vegetable sticks upright in each cup, positioning them directly into the hummus base to create a stable structure ideal for easy dipping during consumption.
04 - Cover all prepared snack cups with lids and refrigerate until ready to serve. Consume within 2 days for optimal freshness and texture quality.

# Cooking tips:

01 -
  • They're ready in 15 minutes, which means you can actually pull this off on a busy morning without losing your mind.
  • The hummus keeps everything moist and delicious, while the vegetables stay crisp because they're not drowning in dressing.
  • Kids actually get excited about eating vegetables when they're packaged this way—it feels like a treat, not a chore.
02 -
  • Don't prep these more than 2 days ahead or the vegetables start to wilt and the whole thing loses its appeal—fresh is the whole point here.
  • If you're using store-bought hummus, give it a little taste first because some brands are saltier than others, and you might want to adjust your vegetable choices accordingly.
03 -
  • Cut your vegetables the night before if you need to, but store them in separate containers with a damp paper towel—this way everything stays crisp and you just assemble in the morning.
  • Invest in really good small containers with tight lids because they'll get used for everything, and the investment pays for itself the first week you're using them.
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