Hummus and Veggie Cups
Hummus and Veggie Cups are individual servings of creamy hummus paired with fresh, colorful vegetable sticks, providing a healthy and visually appealing snack option that is perfect for gatherings or quick lunches.
Ingredients
- 2 cups creamy hummus
- 1 large English cucumber, sliced into long, thin batons
- 2 medium bell peppers (red and yellow), sliced into thin strips
- 3 large carrots, peeled and cut into matchsticks
- 4 stalks celery, cut into 4-inch sticks
- 1/2 cup cherry tomatoes, whole or halved for garnish
- 1 small bunch fresh parsley or dill, for garnish
- 1 tablespoon olive oil, to drizzle
- 1/2 teaspoon smoked paprika, for garnish
Instructions
- Prepare the Hummus: Blend chickpeas, tahini, lemon juice, and garlic until smooth or stir store-bought hummus. Place 1/4 cup of hummus in each cup.
- Prep the Vegetables: Wash and dry all vegetables. Slice cucumbers, carrots, bell peppers, and celery into uniform sticks.
- Assemble the Cups: Tuck vegetable sticks vertically into the hummus, mixing colors for visual appeal.
- Add the Finishing Touches: Drop cherry tomatoes on top, drizzle olive oil, and sprinkle smoked paprika.
- Garnish and Serve: Add a sprig of parsley or dill and serve immediately or keep chilled until serving.
Notes
Ensure vegetables are dry to prevent watery hummus. Use a piping bag for a clean finish. Store leftovers in the refrigerator for up to 2 days.