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Fresh Hummus Veggie Bento Box with Homemade Pita Crackers

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A quick, healthy, and colorful lunch featuring creamy homemade hummus, fresh crunchy veggies, and warm homemade pita crackers. Perfect for picnics, lunches, or on-the-go meals.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1–2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • Salt to taste (start with 1/2 teaspoon)
  • 2–3 tablespoons cold water
  • 1 large cucumber, sliced into sticks
  • 2 large carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pitted Kalamata olives (optional)
  • 2 large pita breads (whole wheat or white), cut into triangles
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano or za’atar (optional)

Instructions

  1. Prepare the Hummus (10-15 minutes): In a food processor, combine drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt. Pulse to blend. Slowly add cold water, one tablespoon at a time, until creamy and spreadable. Scrape sides as needed. Taste and adjust seasoning. Set aside.
  2. Make the Pita Crackers (20-25 minutes): Preheat oven to 375°F (190°C). Cut pita breads into triangles. Toss pita pieces with olive oil, sea salt, and dried oregano or za’atar if using. Spread on a baking sheet in a single layer. Bake 12-15 minutes, flipping halfway, until crisp and golden. Cool completely.
  3. Prepare the Veggies (10 minutes): Wash and slice cucumber, carrots, and red bell pepper into sticks. Halve cherry tomatoes. Drain and dry olives if using. Arrange veggies neatly.
  4. Assemble the Bento Box (5 minutes): In a compartmentalized container, place a scoop of hummus in one section. Arrange veggie sticks and tomatoes in another. Fill a third section with pita crackers. Add olives if desired. Drizzle olive oil over hummus and sprinkle with paprika or parsley.

Notes

Peeling chickpeas before blending makes extra creamy hummus but is tedious. Let pita crackers cool fully to crisp up. Store pita crackers separately from hummus to keep them crunchy. Hummus keeps up to 4 days refrigerated. For gluten-free, use gluten-free pita or crackers. For nut-free, verify tahini brand or substitute almond butter with caution.

Nutrition

Keywords: hummus, veggie bento box, homemade pita crackers, healthy lunch, quick recipe, plant-based, vegan, gluten-free option

Find it online: https://shimmersnack.com/fresh-hummus-veggie-bento-box-with-homemade-pita-crackers-easy-recipe-for-healthy-lunch/