Mini Mezzo Lunch With Creamy Yogurt Hummus

Start the week with a Mediterranean-style lunch that includes the opportunity to make your own hummus—a simple Sunday activity when your ambitions for the days ahead run high. Of course, the store-bought stuff works, too!

Take a knife to some peppers, cucumbers, grapes and cheese. Toss in whole-grain pita chips. Now, voila, you have a nutritious and easy-to-assemble lunch in a rainbow of colors. Between the juicy grapes and the smooth cheese, it’s a playground for your—and your kids’—taste buds.


1/4 cup Creamy Yogurt Hummus (see recipe below)

1 Persian cucumbers, sliced into sticks

2 mini bell peppers, sliced into rounds

1 ounce multigrain pita chips

6 Colby cheese cubes

1 small bunch fresh green grapes

1 serving low-fat or fat-free milk


For Creamy Yogurt Hummus Dip: 

1 /3 cup Greek yogurt, low-fat or fat-free

2 tablespoons freshly squeezed lemon juice

1 clove garlic, peeled

1 15.5-ounce can garbanzo beans, drained and rinsed

1/4 teaspoon ground cumin

Salt to taste


1. Arrange all items in bento box, being careful to separate the pita chips from the wet ingredients.

2. Serve with milk.

For Creamy Yogurt Hummus Dip: Combine all ingredients in a food processor and process until the mixture is smooth. Season to taste with salt as needed. Scrape hummus into an airtight storage container. Hummus can be stored for up to one week in the refrigerator. Serve with fresh vegetables and pita chips.