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Cooking with Kids: Garden Dip

Makes one small container

150g cooked chickpeas (from a tin or cooked at home)
3 tbsp olive oil
4 basil leaves
1 sprig parsley, leaves only
2 mint leaves
1 sprig dill
1 avocado
1 tbsp lemon juice
pinch salt
50ml water

Vegetables to serve; radishes, carrots, celery, cauliflower, peppers, fennel

Place all ingredients into a blender and pulse until a smooth dip is formed. You may need to add a bit more water if needed.