If your little one is resistant to veggies, have them dunk into this simple hummus.
, drained and rinsed
1 1/2 tsp
, (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.
Nutrition (per serving)
- 4 g,
- 12 g,
- 2 g,
- 3 g,
- 134 mg.
Originally published in the Today’s Parent June 2016 issue. Photo by Roberto Caruso.