Here’s a fun way to eat your veggies! Veggie Cups with Hummus are crunchy, fresh, easy to handle, travel well and they’re always a big hit!
Why You’ll Love This Recipe
Don’t we all love it when there’s at least one healthy item on the party buffet table. This is especially true for those of us who have eaten 4 pieces of candy before noon 🙂 These cute little cups are:
- Easy to make
- Fun to eat
- A conversation starter if you’re lucky
- Who among us wouldn’t want their own little individual crudite cup?
- You can make them in advance.
- Easy to carry around while you’re socializing, they are a snap to put together, and are easy to scale up or down.
- Bonus! KIDS love these too.
Ingredients You’ll Need
For the full recipe, please scroll to the recipe card below.
- Hummus: Classic, red pepper hummus or lemon are my favorites, but choose any flavor hummus you’d like
- Radish: Slice in half for easy dunking
- Zucchini: Cut in long strips, remove the seeds and you’re good to go
- Cucumber: Same treatment as zucchini
- Carrot: Peel the outer part of the carrot, then cut in half and half again
- Green Beans: The perfect size and crunch for this appetizer
Get the best quality vegetables you can find. Farmers Market is my favorite. Most grocery stores now sell great organic vegetables, and the difference in quality and flavor are worth seeking out. This is a super flexible recipe, so use whatever vegetables look good to you.
- Prep the Veggies: Best choices are long green beans, zucchini, carrot, radish, celery and cucumber. Wash them and peel if needed, then make lengthwise cuts, then cut in half horizontally so they fit in the cup.
- Cut the Veggies: Use a sharp knife! It’s safer, and it’s a much prettier presentation.
- Prep the Cups: Hello store bought hummus! Just a tablespoon or so, spooned on the bottom.
- Assemble: I used a flared-top 9-ounce cup in order to fit the maximum number of veggies inside.
- Serve: Finish with a lemon flavored olive oil, just a touch, and a sprinkling of Italian Parsley makes them even prettier.
Look how cute these are! Make these veggies and hummus cups for:
- Wedding or baby showers
- Game day and tailgating parties
- Fall and winter tailgating
- Holiday parties
- Office parties
- A large serving tray is perfect for these individual veggie cups, and you’ll be surprised how quickly people grab them.
- If your cucumber and zucchini have a lot of seeds, carefully cut some off when you are prepping and cutting them.
Other Recipes to Try:
Goat Cheese Toasts with Cranberry Compote
Veggie Cups With Hummus
- 8 ounces Hummus, store bought, plain or lemon flavor
- 3 Carrots peeled, cut in 1/2" thick batons orange carrots
- 3 Purple Carrots, peeled, cut in 1/2" thick batons
- 3 Radishes, halved and quartered if large
- 2 Watermelon Radish, peeled, cut in 1/4 rounds
- 1 English Cucumber, cut in 1/2 batons
- 1 Zucchini, cut in 1/2 batons
- 3 Celery, cut in 1/2 batons
- 6 Green Beans, ends trimmed
- 2 Orange Bell Pepper, 1/2 lengthwise slices
- 2 tbsp Italian Parsley, for serving
- 2 tbsp Olive oil, lemon flavored or regular
- PREP THE VEGGIES
- Wash all vegetables, peel and trim as needed. Dry with a clean dish towel before cutting as noted.
- Cut your vegetables depending on the size of your plastic cups. To make a baton, cut the vegetable in half lengthwise, then cut each half again lengthwise, and again to make multiple long, 1'2" thick pieces. Cut these in half horizontally so that each baton is 4-5 inches long.
- Place 2 rounded tablespoons of hummus in the bottom of each cup.
- Place one or two pieces of each kind of vegetable in each cup.
- Drizzle each cup with a little olive oil at the base on the cup near the hummus (about a 1/2 teaspoon) and top with a leaf or two of Italian (flat leaf) parsley.
- Place the cups on a large platter or tray for serving.
- This is a super flexible recipe, use any kind of vegetables you’d like!
- You can easily scale the quantity up or down for this recipe, no problem.
- I use the best quality organic vegetables I can find, especially from the Farmer’s Market if available.
- Using a sharp knife will give your cut vegetables the best presentation
- For the Plastic Cups, I used a Chinet 9oz Clear Plastic Tumbler
- Whatever cup you use, one with a flared rim is best for easy filling and dipping.
- If you can find a bunch of carrots that are multi-colored, that’s the way to go!
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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