Go Back

Veggie and Hummus Snack Board

A delightful spread of fresh vegetables paired with creamy hummus, perfect for gatherings or casual evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups Carrots, cut into sticks
  • 1 cup Cucumbers, cut into rounds
  • 1 cup Bell peppers, cut into strips
  • 1 cup Cherry tomatoes
  • 1 cup Radishes, whole or halved
Hummus
  • 1 cup Store-bought or homemade hummus Homemade can be made using canned chickpeas, tahini, garlic, lemon juice, and olive oil.
Optional Additions
  • 1 tablespoon Olive oil For drizzling over hummus.
  • 1 teaspoon Paprika or feta cheese For garnish.
  • 1 cup Pita bread or whole grain crackers Optional for serving.

Method
 

Preparation
  1. Gather all the veggies, hummus, and any optional ingredients on your countertop.
  2. Wash and cut the vegetables into bite-sized pieces: carrots into sticks, cucumbers into rounds, and bell peppers into strips.
  3. Place the hummus in the center of a large serving board or platter and surround it with the cut veggies in a visually appealing manner.
  4. If using, scatter pita chips or crackers around the edges of the board.
  5. Drizzle olive oil over the hummus and sprinkle paprika for added flavor and color.
  6. Crumble feta cheese on top if desired for an additional flavor kick.

Notes

Experiment with different vegetables and dips. Store leftovers in an airtight container for up to 3 days. Homemade hummus can be made a day in advance.