Beat the Heat

06 Apr 2017
POSTED BY Y Magazine

As temperatures climb, making a slight change to your diet can help you maintain energy on hot days without feeling the need to overeat.

Vegan and vegetarian diets are becoming a popular trend but many people are also opting to be semi-vegetarians, which is also known as the flexitarian diet. A flexitarian diet means you don’t have to eliminate meat but can still reap the health benefits associated with plant-based diets.

Plant-based proteins like beans, peas, nuts, seeds, soy and lentils are chock-full of nutritional benefits from disease-fighting phytonutrients to cholesterol-lowering fibre. They’re also an excellent way to add low-sodium and low-cholesterol protein to your diet that can leave you feeling satisfied but not stuffed.

Light finger foods and dips are ideal summer snacks. Hummus, made from chickpeas and tahini (ground sesame seeds) makes for a quick and easy treat by itself or when paired with health-conscious options like air-popped chips, wholegrain crackers or veggie sticks. You can also create simple summer snacks using hummus as an ingredient.

These vegan Cucumber Cups are the perfect refreshing pick-me-up on a hot afternoon, and they’re stylish enough to serve to guests at a cookout. For a cool and creamy summer appetiser, try these vegetarian Southwestern Snack Bites made with hummus, guacamole and Greek yoghurt.

Find more healthy ideas to help you snack your way through summer at

* Family Features

Southwestern Hummus Bites

Yield: 30 pieces


  • 1 packet (200g) wholegrain bagel chips
  • 1 container (280g) Sabra Hummus
  • 2 cups pico de gallo
  • 1 cup guacamole
  • 1 cup plain, low-fat Greek yogurt
  • 4 green onions, sliced (optional)


  • Top each bagel chip with one tablespoon of hummus,  a small spoonful of pico de gallo, guacamole and a small dollop of yoghurt. 
  • Garnish with slices of green onion, if desired.

Cucumber Cups

Makes: 16 portions


  • 2 English cucumbers
  • 1 container (280g) hummus
  • 1 teaspoon paprika
  • 1 bunch parsley, finely chopped


  • Peel the cucumbers and slice lengthwise into 4cm pieces. Using  a melon baller, carve out the seeds to create a vessel, making sure you leave the bottom intact.
  • Using a piping bag or a small spoon, fill each cucumber with hummus (about 1 teaspoon each). Sprinkle with paprika and the finely-chopped parsley.

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