- 4 medium carrot
- 4 stalk celery
- 1 medium bell pepper, red
- 2 cup hummus
- Peel carrot and cut into sticks, along with celery.
- Remove seeds from bell pepper and slice into strips.
- Place hummus into a mason jar or tall glass, then add the veggies.
- Serve immediately, or cover and store in the refrigerator for later.
Calories: 245kcal | Carbohydrates: 26g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 542mg | Fiber: 11g | Sugar: 5g