If your little one is resistant to veggies, have them dunk into this simple hummus.
1 tsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp salt
2 tbsp tomtao paste
1 540-mL can chickpeas, drained and rinsed
1/2 cup plain yogurt
1 1/2 tsp lemon juice
colourful vegetables, (carrots, peppers, cucumbers and asparagus), cut into thin strips
Heat a medium frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add garlic, spices and salt. Continue stirring until fragrant, 2 min more. Stir in tomato paste and chickpeas. Cook for 2 min more.
Purée chickpea mixture with yogurt and lemon juice in a food processor until smooth.
Fill eight 250-mL canning jars with 1/4 cup dip each and stand vegetable strips inside, closing with lids until ready to serve.
Calories 76, Protein 4g, Carbohydrates 12g, Fat 2g, Fibre 3g, Sodium 134mg.
Originally published in the Today’s Parent June 2016 issue. Photo by Roberto Caruso.
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