Field Trip Snack Cups

# The Ingredients You'll Need:

01 - 1.5 cups hummus, store-bought or homemade

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

08 - 0.5 cup celery sticks

09 - 0.5 cup jicama sticks

01 - Wash all vegetables thoroughly and cut into sticks or bite-sized pieces according to preference.

02 - Divide hummus equally among 6 small lidded snack cups or jars, allocating approximately 0.25 cup per container.

03 - Stand vegetable sticks upright in each cup, positioning them directly in the hummus for convenient dipping access.

04 - Cover cups securely and refrigerate until serving. Consume within 2 days for optimal freshness and crispness.

01 -

They come together in just 15 minutes, which means you can make them while your coffee is still warm.
Everything stays fresh and crisp inside sealed containers, so snacking doesn't mean crumbs everywhere.
Hummus keeps the vegetables moist while giving you protein that actually sticks with you between meals.

02 -

Pat your vegetables completely dry before assembling, or you'll end up with watery, separated hummus by lunchtime—I learned this the expensive way.
Cut vegetables the morning you plan to serve them rather than days ahead, because even though the sealed cup keeps them fresher than open air would, their crispness fades faster than you'd expect.

03 -

Fill your cups the morning of and you'll have a snack that stays fresher and crunchier than anything you could grab from a store, plus the satisfaction of knowing exactly what's in it.
Let your containers do the work—good sealed cups or jars become part of the appeal, making people feel like they're getting something special rather than just a snack someone threw together.