Field Trip Snack Cups

# 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

# How-To Steps:

01 - Wash all vegetables thoroughly under cold running water. Peel carrot and cut into uniform sticks approximately 3 inches long. Cut cucumber into sticks of similar length. Remove seeds from red and yellow bell peppers and slice into strips. Trim snap peas and leave cherry tomatoes whole.

02 - Divide hummus equally among 6 small lidded containers, allocating approximately 0.25 cup per container.

03 - Arrange prepared vegetable sticks upright in each cup, positioning them directly into the hummus for convenient dipping access.

04 - Cover containers with lids and refrigerate until serving time. Consume within 2 days for optimal freshness and flavor.

# Expert Hints:

01 -

No cooking required, which means you can assemble these while your coffee's still hot.
Kids and picky eaters somehow eat more vegetables when they're standing upright in hummus like little edible soldiers.
They stay fresh for two days, so meal-prep becomes actually manageable instead of another thing you forget about.

02 -

Store-bought hummus can vary wildly in texture and seasoning, so taste it first and adjust by drizzling a little olive oil or sprinkling paprika if it's bland.
Cut vegetables the day you assemble the cups if possible, because pre-cut veggies weeping water in the fridge for hours lose their snap.

03 -