Hummus Snack Box
15 mins
Nutritional Information
4 servings
Ingredients
For the Hummus:
400g tinned chickpeas, drained and rinsed
60ml tahini
30ml fresh lemon juice
2 cloves garlic, minced
30ml extra virgin olive oil
60ml cold water
1/2 tsp ground cumin
1/4 tsp salt
Pinch of paprika for garnish
For the Snack Box:
200g mixed vegetables (carrots, cucumber, bell peppers), cut into sticks
100g cherry tomatoes, halved
80g wholemeal pitta bread, cut into triangles
60g mixed olives
40g pumpkin seeds
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
1,520 kcal
56 g
88 g
12 g
144 g
32 g
36 g
Step 1 - Add the chickpeas, tahini, lemon juice, minced garlic, olive oil, water, cumin, and salt to a food processor.
Step 2 - Blend for 2-3 minutes until smooth and creamy. If the mixture is too thick, add water 1 tablespoon at a time.
Step 3 - Taste and adjust seasoning with more lemon juice, salt, or garlic as needed.
Step 4 - Transfer the hummus to a container and sprinkle with paprika.
Step 5 - Wash and prepare all vegetables, cutting carrots, cucumber, and bell peppers into sticks.
Step 6 - Halve the cherry tomatoes and cut the pitta bread into triangular pieces.
Step 7 - Divide the hummus equally between 4 small containers (about 80g each).
Step 8 - Arrange the vegetable sticks, cherry tomatoes, pitta triangles, olives, and pumpkin seeds in separate compartments of each snack box.
Step 9 - Store in the refrigerator for up to 3 days. Serve chilled.