Ingredients
Scale
- 1 large rice cake (brown rice or multigrain for extra fiber)
- 2 tbsp hummus (classic, roasted red pepper, or garlic-flavored)
- 3–4 cucumber slices
- 2 cherry tomatoes, sliced
- ¼ bell pepper, thinly sliced (red, yellow, or orange)
- 2 tbsp shredded carrots
- 1 tsp sesame seeds or sunflower seeds (optional, for extra crunch)
- ¼ tsp black pepper or paprika (for extra flavor)
- Fresh parsley or cilantro (for garnish)
Instructions
Place the rice cake on a clean plate. If you prefer extra crunch, you can lightly toast it in the oven at 300°F (150°C) for 2-3 minutes.
Using a spoon, spread 2 tablespoons of hummus evenly over the rice cake. Make sure to cover the entire surface so every bite is flavorful.
Arrange the cucumber slices, cherry tomatoes, bell pepper slices, and shredded carrots on top of the hummus. You can layer them however you like or mix them up for a more colorful look.
Sprinkle black pepper, paprika, sesame seeds, or sunflower seeds over the veggies for added flavor and texture. For extra freshness, garnish with chopped parsley or cilantro.
Your Hummus Veggie Rice Cake is ready to eat! Serve immediately for the best crunch and flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (No cooking required!)
Nutrition
- Calories: 120
- Sugar: 2g
- Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g