Dinner

Stripy Hummus Salad Jars Recipe

ByCleo Brixton November 15, 2025November 15, 2025

Introduction

This Stripy Hummus Salad Jar is a colorful, healthy, and portable meal perfect for busy days. Layered with fresh vegetables, hummus, and a zesty dressing, it’s both visually appealing and delicious.

The image shows three clear glass jars filled with a colorful salad arranged in layers. The bottom layer is creamy and light beige, followed by a layer of chopped green cucumbers mixed with diced red bell peppers. Above that, there is a layer of green edamame beans and diced feta cheese, topped with halved red cherry tomatoes and fresh green spinach leaves. The top layer consists of shredded orange carrots. The jars are placed on a white table with a white marbled texture. A small glass jar filled with a white dressing and a green spoon are set nearby. In the background, a woman's hand holds a jar with a bright yellow fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

140g frozen soya beans or peas
200g tub houmous (reserve 2 tbsp for the dressing)
2 red peppers (or a mixture of colours), finely chopped
Half cucumber, finely chopped
200g cherry tomatoes, quartered
2 large carrots, peeled and grated
Small pack basil
4 tbsp pumpkin seeds (optional)
Zest and juice of 1 lemon
1 tbsp clear honey
2 tbsp houmous (reserved from the tub)

Instructions

Step 1: Make the dressing by combining the lemon zest and juice, honey, 2 tablespoons of reserved houmous, and 1 tablespoon of water in a jam jar. Screw on the lid and shake well to mix. Set aside.
Step 2: Bring a small pan of water to a boil. Add the frozen soya beans or peas and cook for 1 minute until tender. Drain and rinse under cold water to cool.
Step 3: Divide the remaining houmous evenly between 6 large jam jars to create the base layer.
Step 4: Layer the jars with the drained soya beans or peas, followed by the peppers, cucumber, cherry tomatoes, basil leaves, grated carrots, and pumpkin seeds if using.
Step 5: Screw the lids onto the jars and chill in the fridge until needed, up to 24 hours.
Step 6: When ready to serve, pass the jars around and let everyone pour over a little of the dressing from the jar.

Tips & Variations

Use other colorful vegetables like radishes or shredded red cabbage for more variety.
Swap pumpkin seeds for toasted sunflower or sesame seeds to add a different crunch.
For a vegan option, replace honey with maple syrup or agave nectar.

Storage

These salad jars can be stored in the refrigerator for up to 24 hours. Keep the dressing separate until serving to prevent the salad from becoming soggy. If needed, you can gently re-mix the contents before serving.