Ingredients:

  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/4 cup (60 ml) tahini
  • 3 tbsp (45 ml) fresh lemon juice
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1 clove (3 g) garlic, minced
  • 1/2 tsp (3 g) ground cumin
  • 1/2 tsp (3 g) sea salt
  • 3 tbsp (45 ml) ice-cold water
  • 2 medium (120 g) carrots, sliced into batons
  • 1 large (150 g) English cucumber, sliced into spears
  • 1 red (100 g) bell pepper, sliced into strips
  • 1 cup (60 g) snap peas, trimmed
  • 1/2 cup (70 g) Kalamata olives, pitted
  • 1/2 cup (60 g) seedless grape tomatoes
  • 4 tbsp (60 g) feta cubes
  • 1 cup (30 g) whole grain crackers

Instructions:

  1. Place chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt into a food processor.
  2. Process on high for 2 minutes, drizzling in ice-cold water one tablespoon at a time until a velvety consistency is reached.
  3. Slice carrots, cucumbers, and bell peppers into uniform batons.
  4. Lay sliced vegetables and trimmed snap peas on paper towels and pat dry, then let air dry for 5 minutes to remove surface moisture.
  5. Scoop hummus into small leak-proof containers and place in the center of the bento boxes.
  6. Arrange dried crudités (carrots, cucumbers, bell peppers, and snap peas) around the hummus, then fill remaining gaps with olives, grape tomatoes, and feta.
  7. Pack crackers in a separate dry compartment or bag to maintain crunch.