Field Trip Snack Cups (Printable)

Portable cups featuring creamy hummus and crisp vegetables for easy, protein-packed snacking anywhere.

# What You'll Need:

→ 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

# How to Make It:

01 - Wash all vegetables thoroughly under cold water. Peel the carrot and cut into uniform sticks. Slice the cucumber into sticks. Remove seeds from bell peppers and cut into strips. Trim snap peas and leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded cups or jars, using approximately 0.25 cup of hummus per container.
03 - Stand vegetable sticks upright in each cup with the hummus base, creating an appealing arrangement that allows easy access for dipping.
04 - Cover cups with lids and refrigerate until ready to consume. Best enjoyed within 2 days for optimal freshness and crispness.

# Expert Advice:

01 -
  • These cups stay fresh in your bag for hours, making them the sneakiest way to eat your vegetables without thinking twice.
  • There's something satisfying about the ritual of pulling out a jar and dipping—it feels more like a snack adventure than obligation.
02 -
  • Pat your vegetables completely dry after washing—moisture is the enemy of crispness, and soggy sticks defeat the whole purpose.
  • Cut your veggies slightly thicker than you think necessary; thinner pieces wilt faster and can get lost in the hummus.
03 -
  • Choose hummus with an olive oil layer on top—it keeps the vegetables from drying out and adds richness to every dip.
  • Use glass jars instead of plastic whenever you can; they keep vegetables fresher longer and feel less disposable.
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