Fun Dip Fingers with Rainbow Veggie Sticks

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crunchy pita triangles paired with vibrant, herb-infused hummus and colorful vegetable sticks for a playful snack that’s as fun to make as it is to eat. This Mediterranean-inspired quick recipe (vegetarian), ready in about 25 minutes, blends pita bread, olive oil, cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving

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Ingredients

2 medium, cut into triangles pita bread
1 tbsp olive oil
1/2 tsp cumin
1 can (15 oz), drained and rinsed chickpeas
3 tbsp tahini
2 tbsp lemon juice
1 clove, minced garlic
1, thinly sliced red bell pepper
2 medium, peeled and sliced into matchsticks carrot
1/2, sliced into sticks cucumber
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 375°F. Brush 2 medium pita triangles with 1 tbsp olive oil, sprinkle with 1/2 tsp cumin, and bake for 10 minutes until golden and crisp, flipping halfway.
Step 2: While pita bakes, blend 1 can drained chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp salt in a food processor for 3-4 minutes until smooth and creamy.
Step 3: Toss 1 thinly sliced red bell pepper, 2 peeled medium carrots, and 1/2 sliced cucumber with 1 tsp olive oil and 1/4 tsp salt. Arrange on a platter.
Step 4: Transfer the smooth hummus to a serving bowl. Place the crispy pita triangles and vegetable sticks around the bowl. Serve immediately with the hummus for dipping.