Snack · 5 min

Hummus & Veggie Sticks

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Hummus
• 1 cup Carrot sticks
• 1 cup Cucumber spears

Steps

1. Peel 1 carrot and cut it into sticks about the thickness of your finger — too thin and they snap, too thick and they are hard to bite.
2. Cut 1 cucumber in half lengthwise, scoop out the watery seeds with a spoon if you like, and cut into spears.
3. Pat the vegetables dry with a towel so the hummus clings to them.
4. Spoon 1/3 cup of hummus into a small bowl. Give it a stir and drizzle a thread of olive oil over the top if you want it to look fancy.
5. Arrange the carrot sticks and cucumber spears around the bowl.
6. Serve immediately. Leftover cut vegetables keep 2 days in the fridge in a damp towel inside a sealed bag.

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