Recipe Video
Instructions
Prep the Veggies
5 minutesCut the lettuce leaves into bite-sized pieces. Slice the carrot and radish into your desired shapes.
Add the Hummus
1 minuteSpread a thin layer of hummus onto each lettuce piece.
Heat the Base
1 minuteWarm up the FibrePot pouch using either a microwave or stovetop, following package directions.
Assemble the Cups
2 minutesAdd a spoonful of FibrePot onto each hummus-lined lettuce leaf.
Top It Off
4 minutesDrizzle with Thai dressing, then add the chopped carrot and radish on top.
Cooking Tips
- Use sturdy lettuce like romaine or butter lettuce.
- Slice veggies uniformly for better texture balance.
- Warm the FibrePot just slightly—not too hot—to avoid wilting lettuce.
Storage Tips
- Store FibrePot separately from lettuce; assemble right before eating.
- Pre-cut veggies last 2–3 days refrigerated.
Chef Notes
- Hummus creates a creamy base that holds the filling in place.
- Add dressing sparingly — lettuce cups can get soggy quickly.
Substitutions
- Swap hummus for peanut sauce or tahini.
- Use cabbage leaves instead of lettuce for crunch.
Variations
- Spicy Version: Add chili crisp or sriracha drizzle.
- Protein Boost: Add grilled chicken or tofu cubes.
Frequently Asked Questions
Assemble right before eating for maximum crunch.
Yes — it works warm or room temp.
Butter, romaine, or iceberg.
Yes — cucumber, cilantro, and peppers pair well.