Culinary Kids: Garden Dip

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.

Makes one small container

INGREDIENTS

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 dil l1 avocado 1 tbsp lemon juice pinch salt 50ml water

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

METHOD

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.