[Sundae]

I used to make my own houmous (spellings vary by region) because I could make it in small enough batches not to have to make it last. So less fat or nasty additives.

You'll be getting carbs and protein in the houmous, so raw vegetables cut the heaviness a little. I liked carrots cut into batons with mine, or scallions (although not at lunchtime as the breath fallout was extraordinary). I'd also have it with red peppers, but I can see that would be a repetition of flavour for you there. Colleagues of mine often had it with celery.