Field Trip Snack Cups (Printable)

Portable snack cups with creamy hummus and fresh vegetables for easy, nutritious snacking on the go.

# 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

# Directions:

01 - Wash all vegetables thoroughly and cut into sticks or bite-sized pieces suitable for dipping.
02 - Divide hummus equally among 6 small lidded snack cups or jars, using 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 containers with lids and refrigerate until serving. Consume within 2 days for optimal freshness and quality.

# Expert Tips:

01 -
  • Everything stays crisp and fresh because the hummus acts as a barrier between the veggies and any moisture that might seep in.
  • You can prep these the night before and actually have breakfast or snacks ready without the usual morning scramble.
  • Kids pack their own cups and suddenly feel like they're in control, which somehow makes them want to eat the vegetables inside.
02 -
  • Cut your vegetables slightly thicker than you think necessary because thinner pieces will soften and become bendy after a few hours in a lunchbox.
  • Pat your veggies completely dry after washing, or they'll release moisture that makes the hummus watery and sad by midday.
03 -
  • Arrange vegetables by color so each cup looks like a little rainbow—this visual appeal makes people actually excited to eat them.
  • Cut vegetables slightly before serving rather than days ahead if you want maximum crispness, but the hummus layer underneath keeps them fresher longer than you'd expect.
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