Pita and hummus for the lunch box

A balanced, fresh and protein-packed lunch! This Mediterranean combination of soft pitas, creamy hummus and crunchy vegetables offers a nutritious and filling meal.

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10 min
4
15 min

  • Ingredients

    • 8 mini pitas
    • 1 cup hummus
    • 4 eggs
    • 4 medium carrots, cut into sticks
    • 2 cucumbers, cut into sticks
    • Salt and pepper to taste

  • Preparation

    1. Bring a pot of water to a boil.
    2. Carefully place the eggs in the boiling water.
    3. Cook the eggs for 10 minutes until firm.
    4. While the eggs are cooking, wash and cut the vegetables into sticks.
    5. Cool the eggs in a bowl of ice water.
    6. Peel the eggs once cooled.
    7. Place 2 mini pitas in the main compartment.
    8. Place 1 hard-boiled egg and the vegetable sticks in the side dishes compartment.
    9. Place 1/4 cup hummus in a separate small container.

For the adventurers

Notes and tips

Notes and tips

Cook a large batch of hard-boiled eggs on Sunday for the week.
Hard-boiled eggs will keep for 7 days in the refrigerator.
Prepare all the vegetable sticks at once for the week.