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COOKING WITH KIDS: GARDEN DIP

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This is a great dip to dunk all those delicious crunchy vegetables in from the garden. You can also spread it on toast, or bread, or make a sandwich with it.

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Makes one small container

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INGREDIENTS

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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

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

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METHOD

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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. 

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