Go Back

Veggie Hummus Cups

Veggie Hummus Cups combine creamy hummus with crisp vegetables in portable snack cups perfect for busy families. They offer fresh crunch, simple preparation, and easy portioning for lunchboxes, gatherings, or quick afternoon bites when everyone suddenly starts hunting through the pantry again.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Hummus Base
  • 2 cups hummus classic or flavored
  • 1 teaspoon lemon juice optional brightness
Vegetable Layer
  • 1 cup carrot sticks peeled
  • 1 cup cucumber sticks thinly sliced
  • 1 cup bell pepper strips mixed colors
  • 1 2 cup celery sticks trimmed
Optional Toppings
  • 2 tablespoons crumbled feta cheese optional
  • 1 teaspoon everything bagel seasoning optional

Equipment

  • Cutting Board
  • Knife
  • Mixing Bowl
  • Serving Cups
  • Tray
  • Freezer

Method
 

  1. Stir hummus and lemon juice together in a bowl until smooth and creamy.
  2. Spoon hummus evenly into serving cups, leaving room for vegetables on top.
  3. Arrange carrot sticks, cucumber, bell pepper, and celery upright inside each cup for easy grabbing.
  4. Sprinkle feta cheese and seasoning across the tops for extra flavor and texture.
  5. Serve chilled for maximum crunch, or refrigerate briefly before packing for later snacking.

Notes

Serve immediately for crisp vegetables, or chill longer for colder texture with firmer hummus. Avoid freezing assembled cups because vegetables lose crunch after thawing. Handle gently while transporting to keep vegetables upright. Customize flavors with roasted red pepper hummus, olives, or spicy seasoning. Store refrigerated in airtight containers for three days.