Hummus Snack Packs

Name: Hummus Snack Packs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 can chickpeas rinsed and drained; 0.5 tsp baking soda for softening canned chickpeas; 0.5 cup tahini well-stirred; 0.25 cup fresh lemon juice from about 1½–2 lemons; 1 clove garlic roughly chopped; 0.5 tsp fine sea salt; 0.5 tsp ground cumin; 3 tbsp ice water for consistency; 1 tbsp extra-virgin olive oil plus more for drizzling; 3 whole pita bread cut into wedges; 3 medium carrots peeled and cut into sticks; 2 medium Persian cucumbers sliced into spears; 1 medium red bell pepper seeded and sliced into strips; 1 pinch smoked paprika or ground sumac; ground sumac; 1 tbsp fresh parsley finely chopped

Creamy, homemade hummus portioned into individual snack containers with fresh veggies and pita for dipping — the ultimate meal-prep appetizer. Made from scratch with chickpeas, tahini, lemon, and garlic, this hummus is silky-smooth and far better than anything from a store shelf. Prep a big batch on Sunday and you'll have grab-and-go snacks ready all week long.

6 servings · Prep 20 min · Cook 5 min · Total 25 min

Mediterranean · Middle Eastern · Appetizer · Snack

Ingredients

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Hummus

1 can chickpeas rinsed and drained
0.5 tsp baking soda for softening canned chickpeas
0.5 cup tahini well-stirred
0.25 cup fresh lemon juice from about 1½–2 lemons
1 clove garlic roughly chopped
0.5 tsp fine sea salt
0.5 tsp ground cumin
3 tbsp ice water for consistency
1 tbsp extra-virgin olive oil plus more for drizzling
1 pinch smoked paprika or ground sumac
ground sumac
1 tbsp fresh parsley finely chopped

Snack Pack

3 whole pita bread cut into wedges
3 medium carrots peeled and cut into sticks
2 medium Persian cucumbers sliced into spears
1 medium red bell pepper seeded and sliced into strips

Equipment

Stovetop
Food Processor
Saucepan
Airtight Container
Pot
Measuring Cups
Spatula
Knife
Measuring Spoons
Cutting Board
Saucepan (1 Quart)
Citrus Juicer
Colander

Instructions

Place the drained @[Chickpeas] in a small #[Saucepan] with the @[Baking Soda] and cover with @[Water]. Bring to a simmer ^[over medium heat] and cook ~[for 5 minutes] — this softens the skins and makes the hummus extra creamy. Drain well and let cool slightly.
Add the @[Tahini] and @[Lemon Juice] to a #[Food Processor] and process ~[for about 1 minute] until the mixture looks pale and creamy. Add the @[Garlic], @[Fine Sea Salt], and @[Cumin] and process ~[for another 30 seconds]. Scrape down the sides as needed.
Add the warm @[Chickpeas] to the #[Food Processor] and process ~[for 1–2 minutes]. With the machine running, drizzle in the @[Ice Water] one tablespoon at a time until the hummus is very smooth and creamy — it should be light and fluffy, not stiff. Add the @[Olive Oil] and process ~[for another 30 seconds]. Taste and adjust @[Fine Sea Salt] or @[Lemon Juice] as needed.
Peel and cut the @[Carrots] into sticks, slice the @[Persian Cucumbers] into spears, and cut the @[Red Bell Pepper] into strips. Cut the @[Pita Bread] rounds into wedges. Keep each type of veggie separate for easy packing.
Divide the hummus evenly among 6 small #[Airtight Container] (about ¼ cup per pack). Drizzle each portion with a little @[Olive Oil] and dust with @[Smoked Paprika] or @[Ground Sumac] if desired. Portion the @[Carrot] sticks, @[Persian Cucumber] spears, @[Red Bell Pepper] strips, and @[Pita Bread] wedges into separate compartments or alongside each hummus container. Seal and refrigerate ~[for up to 5 days].