Healthy Snacks With Hummus & Cucumber

by Anna Roberts

    Hummus is a flavorful, healthy spread made from garbanzo beans. When paired with cucumber, the duo makes a delicious and nutritious combo for snack time. Alone or with additional ingredients, it is quick and easy to prepare a hummus and cucumber nibble that is healthy and tasty enough to please the entire family.

    Sprinkle chopped cucumber over a bowl of hummus and serve it as a dip with your favorite chips or crackers. Keep it healthy by choosing a low-fat, low-sodium variety of chips or crackers. Expand on the basic dip by adding other toppings, such as sun-dried tomatoes, peppers, kalamata olives or crumbled feta cheese.

    Cut thick slices of cucumber and spread hummus over one side. Top each round with half a cherry tomato, grated carrot, a small cube of cheese, a black olive or another favorite topping. This snack eliminates bread to cut carbs. Cut the cucumbers into fun shapes like stars and hearts to tempt picky eaters.

    Spread creamy ranch dressing over a whole-grain tortilla. Spoon hummus over the dressing and add chopped or sliced cucumber. Make it more hearty with sliced turkey or chicken. Roll up the tortilla and eat it whole or turn it into bite-size, kid-friendly pinwheels by slicing it into round segments.

    Make a healthy sandwich by spreading hummus on whole-grain bread. Top it with fresh vegetables -- try avocado, sliced tomato, spinach and sprouts. For kids, stick to hummus and cucumber and cut the sandwiches into shapes with cookie cutters.

    This recipe eliminates the egg yolk for a healthy snack. Hard-boil eggs and remove the yolks. Fill the cooked egg whites with hummus mixed with a packet of dried salad dressing seasonings and garnish with fresh herbs. Try sprinkling with paprika or garlic powder and garnishing with parsley or dill.

    About the Author

    Anna Roberts has written professionally since 2007, specializing in home and garden topics for the web, among other subjects. She recently expanded her gardening and sustainable food expertise by spending a year "locavoring." Roberts holds a Bachelor of Science in visualization from the Minneapolis College of Art & Design.

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