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40 Easy Rainbow Veggie and Hummus Snack Box in 10 Minutes

rainbow veggie and hummus snack box - featured image
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A vibrant, no-cook snack box featuring colorful vegetables and creamy hummus, ready in under 10 minutes. Perfect for meal prep, busy afternoons, or impressing guests with minimal effort.

Ingredients

Scale
  • 1 red bell pepper, sliced into strips
  • 2 orange carrots, cut into sticks or rounds
  • 1 yellow squash, sliced into half-moons
  • 1 green cucumber, cut into spears
  • 1/4 head purple cabbage, thinly sliced or cut into wedges
  • 1 cup cherry tomatoes, halved
  • 1 cup prepared hummus (store-bought or homemade)
  • 1 tablespoon extra virgin olive oil, for drizzling
  • 1/2 teaspoon smoked paprika, for garnish (optional)
  • Fresh parsley or cilantro, chopped, for garnish
  • Pita chips or crackers, for serving (optional)
  • Olives, for serving (optional)
  • Feta cheese, crumbled (optional)
  • Lemon wedges, for squeezing (optional)

Instructions

  1. Wash all vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels.
  2. Spoon 1 cup of hummus into a small serving bowl. Use the back of a spoon to create a small well in the center. Drizzle 1 tablespoon of extra virgin olive oil into the well, then sprinkle 1/2 teaspoon of smoked paprika over the top. Garnish with chopped fresh parsley or cilantro. Set aside.
  3. Slice off the top and bottom of the red bell pepper, remove seeds and white membranes, then cut into 1/2-inch wide strips.
  4. Peel carrots if desired, then cut into 3-inch long sticks, about 1/2-inch thick.
  5. Cut off the ends of the yellow squash, then slice into 1/4-inch thick rounds, preferably on a slight diagonal.
  6. Cut the cucumber into 3-inch spears, about 1/2-inch thick. If using regular cucumber, peel and remove seeds first.
  7. Remove any wilted outer leaves from the purple cabbage. Cut into quarters, then slice each quarter into thin ribbons, about 1/4-inch wide, or cut into small wedges.
  8. Halve the cherry tomatoes through the equator. If large, cut into quarters.
  9. Arrange everything on a platter or in a bento box. Place the hummus bowl in the center or in one corner. Arrange the veggies in color order around it: red peppers, orange carrots, yellow squash, green cucumber, purple cabbage, and red tomatoes.
  10. Add any optional items like pita chips, olives, or feta cheese in small piles around the veggies. Squeeze a lemon wedge over the whole thing if desired.

Notes

Cut veggies at the same size for even dipping and a professional look. Don’t skip drying the veggies to prevent watery hummus. Use room temperature hummus for the best flavor. Store veggies and hummus separately to maintain crispness. For meal prep, cut fresh veggies every 2-3 days for the best texture.

Nutrition

Keywords: rainbow veggie snack box, hummus snack, healthy snack, meal prep, vegetarian snack, gluten-free snack, vegan snack, easy snack, no-cook snack, colorful vegetables

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