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Fresh Kindergarten Snack Plate with Easy Dippable Veggies and Hummus Recipe

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A quick and healthy snack plate featuring crunchy fresh veggies paired with creamy homemade hummus, perfect for kids and adults alike.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Water, as needed for desired texture
  • 2 medium carrots, peeled and cut into sticks
  • 1 cucumber, sliced into rounds or sticks
  • 1 red bell pepper, sliced into strips
  • 1 cup cherry tomatoes, halved (optional)
  • Snap peas or green beans, trimmed (optional)
  • Smoked paprika (optional, for sprinkling on hummus)
  • Fresh parsley or cilantro, chopped (optional garnish)

Instructions

  1. Prepare the hummus: In your food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and a pinch of salt. Blend for about 1-2 minutes until mostly smooth.
  2. Adjust the texture: Slowly add water, one tablespoon at a time, while the processor runs, until the hummus reaches your desired creaminess. It should be thick but easily dippable, not runny. This usually takes about 3-4 tablespoons of water.
  3. Taste and season: Check the flavor and add more salt, lemon juice, or garlic if needed. Give it one last blend to mix everything well.
  4. Prepare the veggies: While the hummus blends, wash and dry all the vegetables. Peel the carrots and cut them into sticks about 3 inches long. Slice the cucumber into either rounds or sticks, depending on preference. Cut the bell pepper into strips, removing seeds and membranes.
  5. Arrange the snack plate: On a serving platter or divided plate, neatly arrange the veggies in groups. Place a generous scoop of hummus in a small bowl or right on the plate. Sprinkle a pinch of smoked paprika over the hummus and garnish with chopped parsley if desired.
  6. Serve immediately: Freshness is key. The veggies should be crisp and cool, and the hummus creamy and inviting. If making ahead, cover and refrigerate the hummus and veggies separately, but try to serve within 24 hours for best taste and texture.

Notes

If the hummus thickens after refrigeration, stir in a splash of water or olive oil before serving. Cut veggies uniformly for easier dipping and better presentation. Use fresh lemon juice for best flavor. For nut-free option, substitute tahini with sunflower seed butter.

Nutrition

Keywords: hummus, veggie snack, healthy snack, kid-friendly, easy snack, homemade hummus, fresh veggies, gluten-free, vegetarian, dairy-free

Find it online: https://emmaoven.com/fresh-kindergarten-snack-plate-with-easy-dippable-veggies-and-hummus-recipe/