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Hummus Snack Plate

A balanced hummus snack plate with fresh veggies and whole‑grain pita—easy to digest, nutrient‑dense, and great for kids managing IBD.

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Course Type Snack Color Beige Green Orange Red Prep Time10 minutes Cook Time0 minutes Total Servings 4

Ingredients

Classic Hummus (base)

  • 1.5 cup Chickpeas, cooked or canned, drained and rinsed
  • 2 tbsp Tahini
  • 2 tbsp Extra-Virgin Olive Oil
  • Lemon Juice (to taste)
  • 1 Garlic Clove, minced
  • 0.25 tsp Salt (to taste)
  • Water, as needed for texture
  • Olives, diced on top (optional)

Directions

Fun Hummus Variations to try:

  • Roasted Red Pepper Hummus
    Blend in ½ cup roasted red peppers (peeled, drained well) and ½ tsp smoked paprika (optional). Reduce added water if needed.
  • Lemon-Herb Hummus
    Add 1–2 tbsp fresh lemon juice, ½ tsp lemon zest, and 2 tbsp finely chopped parsley or dill.
  • Olive & Oregano Hummus
    Stir in or lightly pulse 2–3 tbsp finely chopped Kalamata olives and ¼ tsp dried oregano. Reduce added salt.
  • Sun-Dried Tomato Hummus
    Blend in 3–4 sun-dried tomatoes and 1 tbsp lemon juice.
  • Garlic-Free Herb Hummus
    Omit garlic from the base recipe and add ¼ tsp dried oregano and 1–2 tbsp fresh parsley.
  • Chocolate Hummus (Mediterranean-Inspired Dessert Option)
    Blend in ¼ cup unsweetened cocoa powder, 2–4 tbsp maple syrup or honey (to taste), 1 tsp vanilla extract, and 1–3 tbsp water or milk (dairy milk or plant-based) as needed.

Instructions

  1. Add chickpeas, tahini, olive oil, lemon juice, garlic (if using), and salt to a food processor.
  2. Blend until smooth, scraping down sides as needed.
  3. Add water 1 tablespoon at a time until desired creamy consistency is reached.
  4. Taste and adjust salt or lemon juice if needed.
  5. Optional: Top with diced olives

Snack Plate Assembly

Ingredients

  • Your favorite hummus recipe (above)
  • 4 small whole-grain pita breads
  • 1 cup sliced cucumber
  • 1 cup bell pepper strips

Instructions

  1. Warm pita if desired and cut into wedges.
  2. Spoon hummus onto plates or a serving bowl.
  3. Arrange pita wedges and vegetables alongside hummus.
  4. Serve immediately or refrigerate hummus for up to 3 days.

 

Nutrition Facts

Total Servings 4
Single Serving Size 1/3 cup of hummus + 1 small whole-grain pita + 1/2 cup of mixed vegetables
Amount Per Serving
Calories 300
Total Fat 14 g
Sodium 350 mg
Carbohydrates 35 g
Dietary Fiber 7 g
Protein 10 g