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Hummus and Veggies Fall Snack Recipe

Emily Carter
Hummus and veggies combine for a quick, guilt-free snack that’s perfect for fall. Crisp veggies meet creamy hummus—simple but satisfying.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 130 kcal

Ingredients
  

  • 1 cup hummus store-bought or homemade
  • 1 cucumber sliced
  • 1 bell pepper sliced
  • 1 carrot sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup olives optional

Instructions
 

  • Wash and prep the veggies by slicing them into bite-sized pieces.
  • Arrange the sliced veggies on a platter or in a bowl.
  • Place the hummus in a serving bowl in the center.
  • Serve immediately and dip away.

Notes

Nutritional Information (Per Serving)

  • Calories: 130
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 3g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 60%
  • Vitamin C: 25%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 7%

Additional Notes/Tips

  1. For extra flavor, sprinkle some paprika or cumin on the hummus.
  2. If you want to get fancy, drizzle some olive oil over the hummus.
  3. Add some crunchy pita chips for extra texture (and extra calories).
  4. Don’t worry if you have leftover veggies—you’ll eat them eventually, right?