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Hummus and Pre-Cut Vegetable Tray

Hummus and Pre-Cut Vegetable Tray

Lunch
Prep Time
5min
Cook Time
0min
Servings
2
Calories
645
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Chef's Note

For a more filling meal, double the amount of pita bread. Store any leftover vegetables in an airtight container in the refrigerator for up to 3 days.

Tags
vegetarian
Mediterranean
no-cook
plant-based
quick
healthy
lunch
Ingredients

  • 10 oz store-bought hummus

  • 1 cup baby carrots

  • 1 medium cucumber

  • 1 medium bell pepper

  • 1 cup cherry tomatoes

  • 2 pocket whole wheat pita bread

Instructions
  • 1

    Open the 10 oz container of hummus and transfer to a serving bowl.

  • 2

    Rinse 1 cup of baby carrots under cold water and pat dry with paper towels.

  • 3

    Wash 1 medium cucumber, then slice into sticks about 3 inches long.

  • 4

    Wash 1 medium bell pepper, remove seeds and stem, then cut into strips.

  • 5

    Rinse 1 cup of cherry tomatoes and pat dry.

  • 6

    Arrange all vegetables on a plate or tray around the hummus bowl.

  • 7

    Cut 2 whole wheat pita pockets into triangles and place on the tray.

  • 8

    Serve immediately.

Nutrition Information (per serving)
645
Calories
41g
Protein
73g
Carbs
22g
Fat
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