Some of the best snacks are not really recipes. A small bowl of hummus, fresh vegetables and something crisp can make a good break feel deliberate rather than improvised. The choices can change with whatever is available, and preparing just enough keeps waste down.
Let's make it.
- Wash all produce under cool running water before preparing.
- Slice the carrot, cucumber and capsicum into manageable pieces appropriate for those eating.
- Spoon the hummus into two small bowls and place each on a plate.
- Arrange the vegetables and crispbreads alongside, keeping the crispbreads dry.
- Scatter pumpkin seeds over the hummus if suitable, and add lemon if liked.
- Serve immediately or keep the prepared vegetables chilled until needed.
Make it your own.
- Pack hummus in a separate leakproof container for work or outings.
- Check packaged hummus for sesame, as tahini is a common ingredient.
- Adapt shapes and textures for children and anyone at risk of choking.
Storing and food safety
Keep hummus and cut vegetables refrigerated at 5°C or colder. Follow the opened-product directions on the hummus packaging.
Times are estimates and equipment varies. Read labels for allergens, follow food-safety directions and make suitable substitutions for your needs. Recipes are editorial suggestions, not personalised nutrition advice.
