Description
Easy high-protein hummus snack boxes with fresh veggies and crackers. Perfect meal-prep snack for work or school with 12g protein. Ready in 15 minutes!
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 cup plain Greek yogurt
- ¼ cup tahini
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 to 4 tablespoons water, as needed
- For the Snack Boxes (per box):
- ⅓ cup high-protein hummus
- ½ cup bell peppers, sliced (mix of colors)
- ½ cup cucumber slices
- ½ cup cherry tomatoes
- ½ cup baby carrots
- 10 whole-grain crackers
- Optional: 1 string cheese stick
Instructions
- Add drained chickpeas, Greek yogurt, tahini, olive oil, lemon juice, minced garlic, cumin, salt, and black pepper to a food processor.
- Blend on high for 1 to 2 minutes, stopping to scrape down the sides as needed, until the mixture is smooth and creamy.
- Add water 1 tablespoon at a time while blending if the hummus is too thick, processing until you reach your desired consistency.
- Taste and adjust seasoning by adding more salt, lemon juice, or garlic if desired.
- Wash and prepare all vegetables by slicing bell peppers into strips, cutting cucumbers into rounds, and rinsing baby carrots and cherry tomatoes.
- Set out 6 reusable snack containers or meal-prep boxes with dividers.
- Spoon approximately ⅓ cup of the high-protein hummus into a small container or one compartment of each snack box.
- Fill the remaining compartments with assorted vegetables, arranging them colorfully for visual appeal.
- Add 10 whole-grain crackers to each box, keeping them separate from wet ingredients to maintain crispness.
- Seal containers tightly and refrigerate for up to 5 days, keeping crackers separate or in a sealed bag for best quality.
Notes
- Replace Greek yogurt with cottage cheese blended smooth for even higher protein content.
- Add 2 scoops vanilla protein powder to boost protein to 18 grams per serving.
- Use hemp seeds instead of tahini for a nut-free, high-protein alternative.
- Swap vegetables with sugar snap peas, celery sticks, or broccoli florets based on preference.
- Replace crackers with whole-grain pita chips or pretzels for variety.
- Add roasted red peppers or sun-dried tomatoes to the hummus for extra flavor.
- Remove the skins from chickpeas for the smoothest, creamiest hummus texture.
- Make a large batch of hummus on the weekend for quick assembly.
- Keep crackers in a separate small bag within the container to prevent sogginess.
- Add an ice pack to lunch boxes if they won’t be refrigerated within 2 hours.
- Drizzle a thin layer of olive oil over the hummus surface before sealing to prevent drying when storing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Food Processor
- Cuisine: Mediterranean-inspired