10 healthy snacks you can make in minutes

When hunger strikes, it’s good to know that there are easy, speedy options that are healthy too. We’ve put together our favourite snacks, all with the Good Food healthy stamp of approval. They take 10 minutes or less to make – ready, set, snack!

1. Peanut houmous with fruit & veg sticksServes 2 Prep 10 mins No cook
Drain a 380g carton chickpeas and reserve the liquid. Tip three-quarters of the chickpeas into a food processor with 3 tbsp of the chickpea liquid, then add the zest and juice ½ lemon, 1 tbsp tahini, ½ – 1 tsp smoked paprika, 2 tbsp roasted unsalted peanuts and 1 tsp rapeseed oil.

Blitz until smooth, then stir in the remaining one-quarter of the chickpeas. Cut 4 celery sticks and 2 carrots into batons, then core 2 crisp red apples and cut into slices.

You can use the remaining ½ lemon to squeeze over the apple slices to stop them browning if you like. Serve with the peanut houmous.
Full recipe: Peanut houmous with fruit & veg sticks2. Avocado & strawberry smoothie

Serves 2 Prep 5 mins No cook
Take ½ avocado, peel it, stone it and cut into chunks. Put the avocado, 150g halved strawberries, 4 tbsp low-fat natural yogurt, 200ml semi-skimmed milk and some lemon or lime juice and honey (if desired) into a blender and whizz until smooth. If the consistency is too thick, add a little water.

Full recipe: Avocado & strawberry smoothie
3. Apple & blueberry Bircher

Serves 4 Prep 10 mins No cook
Mix 200g porridge oats with ½ tsp ground cinnamon in a large bowl. Stir in 500ml apple juice and 4 grated apples, then gently fold in 200g blueberries.

Allow to stand for 5 minutes before serving – any leftovers can be popped in the fridge overnight to be eaten the next day for breakfast.
Full recipe: Apple & blueberry Bircher4. Smashed bean dipServes 4 Prep 10 mins No cook
Drain and rinse a 400g can of cannellini beans and a 400g can of chickpeas.

Put 200g cannellini beans and 200g chickpeas into a food processor with the juice of 2 lemons, 2 crushed garlic cloves, 2 tsp ground cumin and 100ml Greek yogurt, then whizz until smooth.

Tip in the rest of the beans and chickpeas and pulse once to get a very chunky dip. Stir in the zest of 1 lemon and plenty of seasoning, then sprinkle with toasted pumpkin seeds if desired. Serve with celery sticks. Leftover dip can be stored in the fridge.
Full recipe: Smashed bean dip5. Instant frozen berry yogurtServes 4 Prep 2 mins No cook
Put 250g frozen mixed berries, 250g 0% fat Greek yogurt and 1 tbsp honey or agave syrup into a food processor and blend for 20 seconds, until it comes together to a smooth ice cream texture. Scoop into bowls and serve immediately.
Full recipe: Instant frozen berry yogurt6. Salmon & chive bagel topperServes 4 Prep 8 mins No cook
Flake 1 cooked salmon fillet (about 100g) into a bowl. Add 200g reduced-fat soft cheese, the zest and juice of ½ lemon, 2 tbsp snipped chives and plenty of black pepper. Mash everything together with a fork.

Split 4 multiseed bagels in half. Lightly toast the bagel halves, then spread with the salmon mixture and top each with a handful of watercress. Serve immediately.
Full recipe: Salmon & chive bagel topper7. 10-minute winter fruit compoteServes 4 Prep 5 mins Cook 5 mns
Put 500g mixed dried fruit, 200ml fresh orange juice, half a cinnamon stick, 6 cloves and 6 black peppercorns into a microwaveable bowl.

Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump. Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.
Full recipe: 10-minute winter fruit compote8. Beetroot & mint dipServes 4 Prep 10 mins No cook
Put 250g vacuum-packed beetroot and ½ tsp ground cumin in the small bowl of a food processor, season and blend until smooth.

Tip into a bowl, add 2 tsp chopped mint and a squeeze lemon juice, then gently stir through 3 tbsp half-fat crème fraîche to get a rippled effect. Sprinkle with a few extra mint leaves and a few pinches nigella seeds.
Full recipe: Beetroot & mint dip9. Carrot & houmous roll-upsServes 4 Prep 10 mins No cook
Spread 200g houmous between 4 seeded wraps. Coarsely grate 4 carrots and scatter on top of the houmous, finishing each wrap with a small handful of rocket leaves and some seasoning.

Roll up and eat.
Full recipe: Carrot & houmous roll-ups10. Egg & asparagus soldiersServes 1 Prep 2 mins Cook 5 mins
Steam 7 spears of asparagus until tender, and soft-boil an egg – follow our guide to get a perfectly runny yolk. Cut the soft-boiled egg in half and serve with the asparagus for dipping.