Hummus, Pita & Veggies

Hummus, Pita & Veggies

Calories: 330

Protein: 11 g

Prep: 10 min  |  Cook: 0 min

Serves: 1

Ingredients

  • Hummus (store-bought or homemade): 60 g / 2.1 oz / 4 Tbsp

  • Whole-wheat pita (small): 60 g / 2.1 oz / 1 pita, cut into wedges

  • Cucumber sticks: 80 g / 2.8 oz / ~1 cup

  • Bell peppers (mixed colors): 80 g / 2.8 oz / ~1 cup

  • Carrot sticks: 60 g / 2.1 oz / ~¾ cup

  • Optional: olive oil drizzle 5 g / 1 tsp + sprinkle of paprika or chili flakes

Directions

  1. Slice pita into wedges and lightly toast (optional) for crisp edges.

  2. Cut all veggies into dippable sticks.

  3. Add hummus to a small bowl; drizzle olive oil and sprinkle paprika/chili if desired. Serve with pita and veggies.

Meal Prep Instructions

  • Make once, grab all week: Ideal for midday snacks or light lunches.

  • Batch for 3 servings: Hummus 180 g (¾ cup); whole-wheat pitas 3 (180 g total); cucumber 240 g (~3 cups); bell peppers 240 g (~3 cups); carrots 180 g (~2¼ cups).

  • Prep & store: Portion hummus into 3 small containers (60 g each). Chop veggies and store in sealed containers or jars with a paper towel on the bottom to keep them crisp. Toast pita fresh, or store cut wedges in an airtight bag and reheat 30 sec in a dry pan.

Coach’s Tip

For a protein boost, stir 1 Tbsp Greek yogurt into each 60 g serving of hummus — it lightens the texture and adds a few extra grams of protein without changing the flavor.

🌱 Vegetarian Option

Already vegetarian — no change required ♥️

Snacks, Vegetarian OptionTameika Gentles