Hummus, egg and veg snack plate
27 min · 19 g protein · 307 cals / serving
A snack plate or light lunch you can build in five minutes: lemony whipped hummus lightened with Greek yogurt, halved eggs with everything seasoning, and a rainbow of crunchy things to dip, from baby carrots and snap peas to sweet pepper, cucumber and cherry tomatoes, with a few crisp pita chips.
Ingredients
- 6 large eggs
Whipped hummus
- scant 1/2 cup hummus
- 1/2 cup + 1 tbsp nonfat Greek yogurt
- 2 tsp lemon juice
- 1 pinch paprika
- 1 small pita whole wheat pita bread, cut into triangles
- 8 oz baby carrots
- 1 large cucumber, cut into sticks
- 6 oz sugar snap peas
- 1 1/3 cups cherry tomatoes
- 1 large red bell pepper, cut into strips
Steps
- Lower the eggs into boiling water and cook for 9 minutes, then cool in cold water and peel. Halve them just before packing, or pack them whole and halve at lunch.
- Whip the hummus, yogurt and lemon juice together with a fork until light and smooth. Divide between four small lidded pots and dust with paprika.
- Toast the pita triangles in a dry pan or at 400°F for 6–8 minutes, until crisp; let them cool completely.
- Pack each box with one and a half eggs sprinkled with everything seasoning, the vegetables, a pot of hummus and a few pita chips in a separate corner or bag.
Good to know
How long does it keep?
Peeled eggs and cut vegetables keep 4 days in the fridge, so you can pack four boxes on Sunday. Keep the pita chips in a separate bag or they soften from the vegetables. Eaten cold, with an ice pack if the box sits out.
Can I have more pita chips?
Of course. Two pitas instead of one make a more bread-forward plate, at about 66 instead of 69. The vegetables do most of the scooping either way.
Why whip yogurt into the hummus?
It makes the hummus fluffier and tangier and gives it more protein for its calories. Plain hummus straight from the tub works just as well if you prefer it.
Alternative
Per
- Calories
- 72
- Protein
- (26%)
- 5 g
- Fat
- (39%)
- 3 g
- Carbohydrates
- (36%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 84 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1227 kcal goes into the pot and 1705 g of ingredients comes out as about 1700 g of food: 72 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.