Loading…
‹ Back
snack
Bell Peppers and Hummus
PregnancyMediterraneanEasyServes 25 min
Crisp, colorful bell pepper strips served with a side of classic chickpea hummus.
This simple snack pairs the satisfying crunch of colorful bell peppers with smooth, protein-rich hummus. The abundant vitamin C in the peppers works perfectly with the plant-based iron found in chickpeas, helping the mother's body absorb it effectively as her blood volume climbs. It's a quick, energizing choice that offers both gentle fiber and essential building blocks for baby's fast growth.
View Nutrition Facts
One serving≈250 kcal · 11 g protein
Calories250 kcal
Protein11 g
Carbs27 g · 6.6g sugar
Fat12 g · 1.8g sat
Fiber9.5 g
Sodium470 mg
Folate154 mcg DFE
Iron3.7 mg
Calcium61 mg
Choline32 mg
Zinc2.5 mg
from its ingredients
Ingredients
1 red bell pepper, washed, cored, and sliced into strips
1 yellow bell pepper, washed, cored, and sliced into strips
1 cup hummus
Cookware
Cutting board
Chef's knife
Small bowl — for the hummus
Method
- 1Thoroughly wash 1 red bell pepper and 1 yellow bell pepper under running water. This is an important step for pregnancy safety to remove any surface dirt or residues.
- 2Cut the top off the red bell pepper and the yellow bell pepper. Pull out the core and the seeds, and discard them. Slice the peppers lengthwise into strips about half an inch wide. A pro tip for clean slices: cut with the skin side down on the board, so the knife goes easily through the softer flesh first.
- 3Spoon 1 cup of hummus into a small serving bowl. If you like, you can use a spoon to make a shallow swirl on the surface.
- 4Arrange the 1 whole sliced red bell pepper and 1 whole sliced yellow bell pepper on a plate around the bowl of hummus, ready to dip and eat.
Plan and shop this meal
Tell us where you are in your journey and we’ll match meals like this to your days — free.
Start free