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Fresh Rainbow Veggie Hummus Bento Box with Easy Homemade Pita Chips

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A quick, nourishing, and colorful bento box featuring homemade creamy hummus, fresh rainbow veggies, and crispy homemade pita chips. Perfect for a light lunch or snack that’s both satisfying and wholesome.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon)
  • Water or aquafaba (chickpea liquid) to thin, as needed
  • 1 small red bell pepper, sliced into strips
  • 1 small yellow bell pepper, sliced
  • 1 medium carrot, peeled and cut into sticks
  • ½ cup purple cabbage, thinly shredded
  • ½ cucumber, sliced into rounds or sticks
  • ½ cup cherry tomatoes, halved
  • Optional: snap peas or radishes for extra crunch
  • 2 large pita pockets (whole wheat or white)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • Optional: pinch of smoked paprika or dried oregano for a twist

Instructions

  1. Prepare the Hummus: Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to your food processor. Pulse until the mixture starts to come together. Scrape down the sides and blend again, adding water or aquafaba, one tablespoon at a time, until you reach a smooth, creamy consistency (about 3-5 minutes).
  2. Make the Pita Chips: Preheat oven to 375°F (190°C). Cut pita pockets into triangles by quartering each pita, then halving each quarter for chip-sized pieces. Toss pita pieces with olive oil, garlic powder, salt, and optional spices in a mixing bowl until evenly coated. Spread in a single layer on a baking sheet and bake for 10-15 minutes, flipping halfway through, until golden and crispy. Watch closely in the last 5 minutes to avoid burning.
  3. Prep the Veggies: While the chips bake, wash and slice all vegetables as described. Aim for even sizes for easy dipping. Set aside on a platter or pack directly into bento box compartments.
  4. Assemble the Bento Box: Spoon hummus into a small container or section of the box. Arrange colorful veggie sticks and slices around the hummus. Add pita chips on the side or in a separate compartment to keep them crunchy. Optionally drizzle a little olive oil and sprinkle paprika over the hummus.
  5. Serve or Pack for Later: Enjoy immediately or cover tightly and refrigerate for up to 24 hours. Keep pita chips separate until ready to eat to avoid sogginess.

Notes

For creamier hummus, blend longer and add water or aquafaba gradually. Slice pita chips thin and evenly for best crispness. Store pita chips separately to keep them crunchy. Optional spices like smoked paprika or oregano add a nice twist. Use gluten-free pita or crackers for a gluten-free version. Hummus can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: hummus, pita chips, rainbow veggies, healthy snack, vegan, gluten-free option, homemade hummus, bento box, quick lunch

Find it online: https://zorbmeal.com/fresh-rainbow-veggie-hummus-bento-box-with-easy-homemade-pita-chips-recipe/