Hummus & Veggie Plate
Creamy hummus with carrot, cucumber, bell pepper and celery for dipping.
snacklunchveganvegetariangluten-freedairy-freemediterranean
Serves 2 · Prep 10 min · Cook 0 min · Mediterranean
Ingredients
- 4 oz hummus
- 2 carrot, cut into sticks
- 1 cup cucumber, sliced
- 1 red bell pepper, cut into strips
- 1 cup celery, cut into sticks
Instructions
- Cut the carrots, pepper and celery into sticks and slice the cucumber.
- Spoon the hummus into a small bowl and arrange the vegetables around it.
Nutrition facts (per serving)
| Calories | 190 |
| Protein | 6 g |
| Total carbohydrate | 21 g |
| Dietary fiber | 7 g |
| Total sugars | 7 g |
| Total fat | 11 g |
| Saturated fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 330 mg |
USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).
USDA FoodData Central sources
- 4 oz hummus → 113 g of Hummus, commercial (SR Legacy, FDC 174289); oz (exact)
- 2 each carrot → 122 g of Carrots, raw (SR Legacy, FDC 170393); FDC portion "1 medium" = 61 g
- 1 cup cucumber → 119 g of Cucumber, peeled, raw (SR Legacy, FDC 169225); FDC portion "1 cup, sliced" = 119 g
- 1 each red-bell-pepper → 119 g of Peppers, sweet, red, raw (SR Legacy, FDC 170108); FDC portion "1 medium (approx 2-3/4" long, 2-1/2 dia.)" = 119 g
- 1 cup celery → 101 g of Celery, raw (SR Legacy, FDC 169988); FDC portion "1 cup chopped" = 101 g
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