Recipe combo
Cucumber 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.
Ingredients and instructions
- Servings
- 4
- Total time
- 12 min
- Prep
- 12 min
Ingredients
- 1.5 Cup Store-bought hummus - 1 1/2 (cups)
- 1 Each Cucumber - 1 (large, about 12 ounces), Slice into rounds.
- 2 Each Whole wheat pita breads - 2 (6-inch pitas), Cut 6-inch pitas into wedges.
- 4 Each Carrots - 4 (medium), Peel and cut into sticks.
- 0.25 Cup Pumpkin seeds - 1/4 (cup)
- 1 Each Lemon - 1 (medium), Halve before squeezing over the plates.
- 1 Tablespoon Olive oil - 1 (tablespoon)
- 0.25 Teaspoon Kosher salt - 1/4 (teaspoon)
- 0.13 Teaspoon Ground black pepper - 1/8 (teaspoon)
Instructions
Prep the vegetables, pita, and lemon
1. *Slice the cucumber* into rounds, *peel and cut the carrots* into sticks, cut the pita breads into wedges, and halve the lemon.
Spread the hummus
2. Divide the *store-bought hummus* among 4 plates, then use the back of a spoon to *spread it into a thick swoosh*.
Arrange the crunch plate
3. Arrange the *cucumber, carrots, and pita wedges* around the hummus, then sprinkle with *pumpkin seeds* for crunch.
Season and finish
4. Squeeze *fresh lemon juice* over the plates, drizzle with *olive oil*, and finish with salt and black pepper.
Serve
5. Serve *right away* while the vegetables are *crisp and crunchy*.