Savoury snack pots recipe

20 April 2017 by
First published: 14 January 2016

While I’m usually fairly organised when it comes to making sure I have a decent breakfast, healthy lunch and freshly-prepared evening meal, snacks are where I struggle most.

Shop-bought snack foods such as flapjacks or cereal bars usually contain an absolute ton of sugar. Often you may as well just eat a chocolate bar.

Snacking on the go can be simple with a little forethought and preparation. My favourite savoury snacks are raw vegetables with homemade houmous. Easy to prepare and great to store in small tupperware boxes or stackable snack pots, these will get you on track and keep you going between meals.


1 x Carrot (peeled and chopped)

2 x Celery sticks (chopped)

Homemade houmous (serves 4)

200g drained chickpeas – save the water to add

2 x cloves of garlic

Juice of half a lemon

1tsp ground cumin

1tsp paprika

2tbsp olive oil

Sea salt and pepper to taste


To make the houmous, drain the chickpeas, saving the water to one side in case you need to add it to the mix.

Blitz everything together in your food processor until the mixture becomes smooth and creamy. You may need to add a little water from the tin of chickpeas to ensure everything purees properly.

Add a little more salt, pepper and lemon if needed.

Sprinkle with a pinch of paprika to serve.

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