12m$10.09Cucumber Hummus Crunch Plates
A very simple vegan snack plate with store-bought hummus, crunchy spring vegetables, whole wheat pita, pumpkin seeds, lemon, and olive oil. It works well as a quick plant-based lunch or fiber-forward snack.
- Energy
- 394 calories per serving
- Protein
- 12.4 g per serving
- Carbs
- 39.9 g per serving
- Fat
- 21.1 g per serving
- Sodium
- 716 mg per serving
Shopping options
Pumpkin seeds
0.25 Cup
Simple Truth® Raw Pepitas
8%
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Store-bought hummus
1.5 Cup
Private Selection® Traditional Hummus
60%
Kosher salt
0.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Ground black pepper
0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Whole wheat pita breads
2 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
33%
Carrots
4 Each
Simple Truth Organic® Whole Carrots
57%
Cucumber
1 Each
English Cucumber
100%
Lemon
1 Each
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- store-bought hummus-1.5 cups
- medium carrots-4 each
- whole wheat pita breads-2 each
- large cucumber-1 each
- pumpkin seeds-0.25 cups
- medium lemon-1 each
- olive oil-1 tbsp
- kosher salt-0.25 tsp
- ground black pepper-0.13 tsp
Slice the cucumber into rounds, peel and cut the carrots into sticks, cut the pita breads into wedges, and halve the lemon.
Wash the cucumber, carrots, and lemon before cutting.
Use a stable cutting board and keep fingers tucked while slicing vegetables.
Divide the store-bought hummus among 4 plates, then use the back of a spoon to spread it into a thick swoosh.
Keep store-bought hummus refrigerated until assembly.
Arrange the cucumber, carrots, and pita wedges around the hummus, then sprinkle with pumpkin seeds for crunch.
Squeeze fresh lemon juice over the plates, drizzle with olive oil, and finish with salt and black pepper.
Serve right away while the vegetables are crisp and crunchy.
Return leftovers containing hummus to the refrigerator within 2 hours.
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