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Healthy Game Day Snack Board with Veggies & Hummus

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A vibrant, healthy snack board loaded with fresh vegetables, creamy hummus, and crunchy roasted chickpeas. Perfect for game day or any gathering, this board proves that healthy snacking can be delicious and satisfying.

Ingredients

Scale
  • 4 large carrots, cut into sticks or diagonal slices
  • 2 Persian cucumbers or 1 English cucumber, sliced into rounds or spears
  • 2 medium bell peppers (different colors), sliced into strips
  • 1 cup cherry tomatoes, halved or left whole
  • 4 stalks celery, cut into 3-inch pieces
  • 1 bunch radishes, thinly sliced or halved
  • 1 cup sugar snap peas, trimmed
  • 1 cup broccoli florets, blanched for 2 minutes (optional)
  • 1 cup classic hummus
  • 1 cup roasted red pepper hummus
  • ½ cup plain Greek yogurt mixed with 1 tablespoon ranch seasoning
  • ¼ cup tahini sauce (optional, for drizzling)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Pinch of cayenne pepper
  • 2 cups whole wheat or seed-based pita chips
  • ½ cup lightly salted mixed nuts (almonds and cashews)
  • Handful fresh parsley or cilantro, roughly chopped
  • 1 teaspoon za’atar spice
  • Flaky sea salt (e.g., Maldon)
  • 2–3 lemon wedges

Instructions

  1. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, pat dry thoroughly. Toss with 1 tablespoon olive oil, ½ teaspoon cumin, ½ teaspoon smoked paprika, and a pinch of cayenne. Spread in a single layer on a lined baking sheet. Roast for 20 minutes, shaking halfway through, until golden and crunchy. Let cool.
  2. Wash all vegetables. Peel carrots and cut into 3-inch sticks. Slice cucumbers into ½-inch rounds. Core bell peppers and slice into 1-inch strips. Halve cherry tomatoes if large. Cut celery into 3-inch pieces. Thinly slice radishes. Trim sugar snap peas. Optionally blanch broccoli and snap peas in salted boiling water for 1-2 minutes, then shock in ice water.
  3. Spoon hummus into small bowls. Mix Greek yogurt with ranch seasoning for dip. Drizzle olive oil and sprinkle za’atar over hummus if desired.
  4. Place small bowls of dip on a large board or platter. Arrange vegetables around dips, grouping similar colors together. Scatter roasted chickpeas, nuts, and pita chips. Garnish with fresh herbs, za’atar, and flaky sea salt. Squeeze lemon wedges over vegetables just before serving.
  5. Serve immediately at room temperature, or refrigerate and let sit out for 15 minutes before serving. Can be prepped up to 24 hours in advance.

Notes

For best results, dry vegetables thoroughly after washing to prevent sogginess. Use room temperature hummus for better flavor. Roasted chickpeas can be re-crisped in a 350°F oven for 5 minutes if they lose crunch. Customize with seasonal vegetables or add protein like grilled chicken or hard-boiled eggs.

Nutrition

Keywords: healthy snack board, game day snack, veggie platter, hummus board, vegetable snack, party appetizer, healthy appetizer

Find it online: https://prismtaste.com/healthy-game-day-snack-board-with-veggies-and-hummus/