Field Trip Snack Cups (Printable)

Protein-packed snack cups featuring creamy hummus and fresh vegetable sticks for easy, on-the-go nourishment.

# Ingredient List:

→ 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

# Steps:

01 - Wash all vegetables thoroughly under cold running water. Peel the carrot and cut into uniform sticks approximately 3 inches long. Slice cucumber into similar-sized sticks. Seed both bell peppers and cut into strips. Trim snap peas and leave cherry tomatoes whole.
02 - Divide hummus equally among 6 small lidded containers or jars, allocating approximately 0.25 cup (4 tablespoons) per cup.
03 - Arrange vegetable sticks upright in each cup, positioning them directly in the hummus base to facilitate easy dipping and consumption.
04 - Cover each cup with its lid and refrigerate until ready to consume. Maintain freshness by consuming within 2 days of preparation.

# Tips from the Pros:

01 -
  • It actually stays fresh and tasty for two days without falling apart, which is rarer than you'd think for portable snacks.
  • Your kids will eat more vegetables because dipping feels like a game rather than a chore.
  • You can prep them Sunday night and forget about snack decisions all week.
02 -
  • Don't skip the drying step after washing—excess water on vegetables gets absorbed by the hummus and makes the whole thing soggy by the next day.
  • If your vegetables start releasing liquid, add a paper towel to the bottom of the cup before the hummus to catch moisture and keep everything crisp.
03 -
  • Buy pre-cut vegetables from the grocery store if prep feels overwhelming—these are already assembled, so you're not saving much time chopping anyway.
  • Make these in mason jars with tight lids instead of disposable cups and you'll spend less money over time while also feeling better about the waste.
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