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Snack

Hummus + veg sticks

After school. The one that puts a vegetable into a day that had none.

Servings
1
Total
4 min
Skill
Easy

What you need

Ingredients

Making for

1 serving

  • Hummus0.25 cup
  • Baby carrots0.5 cup
  • Bell pepper0.5 each

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Cut the sticks the night before, store them in water

    Carrot and bell pepper cut into sticks, kept submerged in cold water in the fridge. They stay crisp for days that way, where cut and left dry they go dry and pale by the next afternoon.

  2. 2

    Quarter cup of hummus, its own compartment

    Never poured over the vegetables. Sitting in hummus for six hours they go soft, and soft carrot is refused on texture alone.

  3. 3

    Drain and pat dry at packing time

    Take them out of the water, pat dry, then into the box. Wet sticks make everything else in the container wet.

Coach's notes

  • About 6 g of protein and 5 g of fibre, which is more than a cracker snack does.
  • Chickpeas are not soy, and hummus is whole food. Check the label for olive oil rather than a seed oil blend if you care about that.
  • Cucumber works but goes watery in a container faster than carrot or pepper.
  • It still needs an ice pack. Hummus is perishable.