Hummus Yogurt Stuffed Celery: Easy Snack Recipe

Hummus yogurt stuffed celery is a crisp, creamy, and protein-packed snack that combines the earthy richness of hummus with the tangy brightness of Greek yogurt, all cradled in crunchy celery stalks. It’s a no-cook, five-minute appetizer that works for lunchboxes, party platters, or a quick afternoon bite. The yogurt lightens the hummus and adds a luscious, spoonable texture that clings perfectly to the celery, making every bite satisfying without being heavy.

Ingredients

6 large celery stalks (about 12 oz / 340 g total), ends trimmed
1 cup (240 g) plain hummus (store-bought or homemade)
1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
1 tablespoon (15 ml) fresh lemon juice
1/4 teaspoon smoked paprika (plus extra for sprinkling)
1/8 teaspoon garlic powder
1/8 teaspoon salt (optional, adjust to taste)
2 tablespoons (8 g) fresh parsley, finely chopped (for garnish)
1 tablespoon (15 ml) extra-virgin olive oil (optional, for drizzling)

Instructions

Wash the celery stalks thoroughly and pat them dry with a clean kitchen towel. Cut each stalk crosswise into 3-inch (7.5 cm) pieces—you should get about 4 pieces per stalk, totaling roughly 24 pieces.
In a medium bowl, combine the hummus, Greek yogurt, lemon juice, smoked paprika, garlic powder, and salt (if using). Stir until the mixture is completely smooth and well blended. Taste and adjust seasoning—add more lemon or salt if you prefer a brighter flavor.
Using a small spoon or a piping bag fitted with a plain tip, fill each celery piece with about 1 tablespoon (15 ml) of the hummus-yogurt mixture. Spread it evenly along the channel, leaving a slight border at the edges.
Arrange the stuffed celery pieces on a serving platter. Sprinkle with the chopped parsley and a light dusting of smoked paprika. If desired, drizzle with olive oil just before serving.
Serve immediately, or refrigerate for up to 2 hours before serving to let the flavors meld. The celery will stay crisp for several hours if kept chilled.

Tips

Choose the right celery: Look for stalks that are firm, tight, and free of blemishes. Wider stalks have a deeper channel, making them easier to fill. If your celery is very thin, use less filling per piece.
Make it ahead: You can prepare the filling up to 3 days in advance and store it in an airtight container in the fridge. However, only stuff the celery within 2 hours of serving to keep it crunchy—celery releases water and becomes soggy if filled too far ahead.
Adjust consistency: If your hummus is very thick, add a teaspoon of water or olive oil to loosen it. If it’s too thin, add a bit more yogurt or a tablespoon of chickpea flour to thicken.
Common mistake: Don’t overfill the celery—the filling will spill out and make a mess. Use a piping bag for neat, controlled portions, or simply spoon it in and smooth with a small offset spatula.

Serving Suggestions

Serve this stuffed celery as part of a crudité platter alongside cherry tomatoes, cucumber rounds, and bell pepper strips. It also pairs beautifully with warm pita bread, olives, and a sprinkle of za’atar for a Mediterranean spread. For a heartier snack, place the stuffed pieces on a bed of lettuce leaves and garnish with toasted pine nuts or sesame seeds.

Variations

Spicy kick: Stir in 1/2 teaspoon of sriracha or a pinch of cayenne pepper into the filling for a fiery version.
Herb-infused: Add 1 tablespoon of chopped fresh dill or mint to the hummus-yogurt mixture for a refreshing twist.
Roasted red pepper: Blend 2 tablespoons of roasted red pepper puree into the filling for a smoky, sweet flavor.
Vegan option: Replace the Greek yogurt with a plant-based yogurt (such as coconut or soy) and use vegan hummus—this keeps the dish dairy-free while retaining creaminess.
Nutty crunch: Top each stuffed piece with a sprinkle of crushed pistachios or walnuts before serving for added texture.

Storage and Reheating

Store any leftover stuffed celery in an airtight container in the refrigerator for up to 2 days. The celery will soften slightly, but the filling remains safe to eat. For best texture, remove the filling and store it separately—the filling keeps for up to 4 days, while the celery stays crisp for about 5 days if kept dry in the fridge. Do not freeze stuffed celery, as the celery will become limp and watery upon thawing. Reheating is not recommended; this is a cold snack meant to be enjoyed chilled or at room temperature.

Frequently Asked Questions

Can I use any type of hummus? Yes, any hummus works—classic, roasted garlic, or even beet hummus for a vibrant color. Just ensure it’s thick enough to hold its shape when mixed with yogurt; if it’s very loose, reduce the yogurt to 1/4 cup (60 g).

How do I keep the celery from getting soggy? Pat the celery completely dry after washing, and fill it no more than 2 hours before serving. You can also soak the cut celery pieces in ice water for 10 minutes, then dry thoroughly—this helps them stay crunchy longer.

Can I make this ahead for a party? Absolutely, but assemble it within 2 hours of serving. You can prepare the filling up to 3 days ahead and store it in the fridge. For a party, fill the celery and place it on a tray covered with damp paper towels, then refrigerate until serving.

Is this recipe suitable for a low-carb diet? Yes, celery is very low in carbohydrates, and the filling is also low-carb if you choose a hummus without added sugars. Each piece has roughly 1–2 grams of net carbs.

What if I don’t have Greek yogurt? You can substitute regular plain yogurt, but it’s thinner—strain it through a cheesecloth for 30 minutes to thicken, or use sour cream or labneh for a similar consistency.

Can I use the leaves of the celery? Yes! Finely chop the tender inner leaves and mix them into the filling for extra flavor, or use them as a garnish instead of parsley.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).