Hummus and Veggie Jars

A quick, nutritious grab-and-go snack, these Hummus and Veggie Jars layer creamy hummus with crisp, colorful vegetables in individual portions. They are perfect for meal-prep, school lunches, office snacks, or entertaining.

Why You’ll Love This Recipe

• Convenience: Pre-portioning in jars keeps everything tidy and portable.

• Balanced nutrition: Provides plant-based protein, fiber, and micronutrients.

• Customizable: Swap in any hummus flavor or vegetable you have on hand.

• Zero cooking required: Ideal for hot summer days or dorm-room kitchens.

• Make-ahead friendly: Stays fresh for several days, reducing weekday prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup classic hummus (store-bought or homemade)

• 1 cup carrot sticks

• 1 cup cucumber sticks

• 1 cup bell pepper strips (red, yellow, or orange)

• 1 cup celery sticks

• 4 small 8-oz (240 ml) mason jars with lids

directions

1. Prepare vegetables – Rinse, trim, and cut the carrots, cucumbers, bell peppers, and celery into 3- to 4-inch sticks that will fit upright in the jars.

2. Layer hummus – Spoon ¼ cup (about 60 g) of hummus into the bottom of each jar, spreading it evenly.

3. Add vegetables – Stand an assortment of veggie sticks vertically in the hummus, packing them snugly so they stay upright.

4. Seal and store – Close the lids tightly and refrigerate until needed.

5. Serve – Enjoy straight from the jar, or tip the contents onto a plate for sharing.

Servings and timing

• Yield: 4 jars (4 snack-size servings)

• Prep time: 15 minutes

• Cook time: 0 minutes

• Total time: 15 minutes

Variations

• Flavored hummus: Try roasted-red-pepper, garlic, or spicy chipotle hummus for a taste twist.

• Additional produce: Include sugar-snap peas, cherry tomatoes, jicama, or blanched green beans.

• Whole-meal option: Add a layer of cooked quinoa or top with pita chips for extra satiety.

• Dairy boost: Sprinkle feta crumbles or add a layer of tzatziki on top of the hummus.

storage/reheating

• Refrigeration: Keep jars chilled at ≤4 °C / 40 °F; best enjoyed within 4 days.

• Transport: Pack in an insulated bag with a cold pack if taking to work or school.

• Freezing: Not recommended, as texture suffers.

• Reheating: These jars are served cold; no reheating required.

FAQs

Can I prepare these jars more than four days in advance?

For optimal texture and food safety, limit storage to four days. After that, the cut vegetables may lose crunch and moisture may separate into the hummus.

What size jar is ideal?

Eight-ounce (about 240 ml) wide-mouth mason jars fit ¼ cup hummus plus ample veggie sticks without crowding.

Do I need to dry the vegetables before packing?

Yes. Pat them dry with paper towels to minimize water pooling in the hummus.

Which hummus works best—store-bought or homemade?

Either is fine. Store-bought offers convenience, while homemade lets you control seasonings and oil content.

Can I substitute another dip for hummus?

Absolutely. Greek yogurt dip, baba ghanoush, or guacamole also pair well with vegetables.

How do I keep the veggies from turning limp?

Use fresh produce, cut them as close to packing time as possible, and keep the jars chilled.

Is this recipe suitable for vegan and gluten-free diets?

Yes—ensure the hummus is certified gluten-free if necessary.

Can children assemble their own jars?

Yes, it’s a safe, fun activity that encourages kids to eat more vegetables.

How can I reduce sodium?

Choose low-sodium hummus or make your own without added salt, and select fresh—rather than pickled—vegetables.

What if I don’t have mason jars?

Any sealed, food-safe container of similar volume works; just ensure it is tall enough to keep the veggie sticks upright.

Conclusion

Hummus and Veggie Jars are an effortless, wholesome solution for busy schedules. With just a few minutes of prep, you’ll have ready-to-eat, portion-controlled snacks that deliver flavor, crunch, and nutrition whenever hunger strikes

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