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Hummus and Veggie Jars

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Portable, pre-portioned snack jars layered with creamy homemade hummus and crisp carrot & celery sticks—perfect for quick, healthy grazing on busy days.

Ingredients

Scale
  • 1 (400 g) can chickpeas, drained and rinsed
  • ¼ cup freshly squeezed lemon juice
  • 1 ½ Tbsp tahini
  • 1 ½ Tbsp extra-virgin olive oil
  • Salt, to taste (≈½ tsp fine sea salt)
  • 2 medium carrots, peeled and cut into sticks
  • 4 ribs celery, cut into sticks

Instructions

  1. Add chickpeas, lemon juice, tahini, olive oil and salt to a food processor; blend 1–2 min until smooth and creamy, scraping down sides as needed.
  2. Spoon the hummus evenly into four wide-mouth 300 ml jars (≈2 Tbsp per jar).
  3. Slice carrots and celery into 8–10 cm batons that fit the jars while leaving room to close the lid.
  4. Stand vegetable sticks upright in the hummus, dividing them equally among jars.
  5. Seal jars and refrigerate for up to 4 days; grab and go when hunger strikes.

Notes

  • Use wide-mouth jars so fingers (or veggie sticks) have dipping room.
  • Carrot and celery keep their crunch for several days; cucumbers and bell peppers work for shorter storage.
  • Jazz up hummus with a drizzle of olive oil, paprika or extra lemon before serving.
  • Scale the recipe easily—just keep the hummus-to-veg ratio the same.

Nutrition

Keywords: hummus, veggie jars, meal prep snack, mason jar, plant-based

Find it online: https://recipesfoodeasy.com/hummus-and-veggie-jars/