Three Easy Dips For Kids
For this recipe, your young chefs can have fun creating delicious and healthy dips for a colorful and mouthwatering snack or meal. The beany dip offers a creamy texture with a hint of garlic and tahini, while the cucumber yoghurt dip provides a refreshing and tangy taste with fresh herbs. The fruity salsa adds a burst of sweetness and crunch with cherry tomatoes, mango, and sweetcorn. Serve these delightful dips with your choice of bread or use them as toppings for wraps and sandwiches. Get ready to enjoy a delightful mix of flavors and textures in every bite!
— Constant Cookbook
Ingredients
- 1 x 400g tin chickpeasbutter beansborlotti beans
- 1 tbsp tahini
- ½ garlic
- 1 tsp olive oil
- 1 tsp lemon juice
- salt and pepper
- ½ cucumber
- 150ml/5fl oz plain yoghurt
- 1 tsp lemon juice
- small bunch fresh herbs such as mint, coriander
- 10 cherry tomatoes
- 1-2 spring onions
- ½ cucumber
- ½ mango
- handful of sweetcorn
- small bunch herbs, such as mint, coriander
- 1 tsp olive oil
- squeeze lemon juice
Instructions
- Kidâs job: For the beany dip, place the chickpeas or beans into a bowl or a food processor. Blend or mash with a fork or masher (or the end of a rolling pin!) until the beans are a rough paste. Some beans will mash more easily than others. You can leave them chunky or keep going until they are smooth. Add the crushed garlic and tahini (if using) and mix well. To get the right âdippableâ consistency add a teaspoon each of water, olive oil and lemon juice and mix well. Keep adding water, oil and lemon until the dip is the texture and taste you want. Add a little salt and pepper, to taste.
- Kidâs job: For the cucumber yoghurt dip, grate the cucumber with a rotary grater or box grater (a grown up should supervise this). Add to a bowl with the yoghurt, lemon juice, olive oil. Add any herbs if you like, chopped with scissors. Stir well and then taste- add more lemon or seasoning as needed.
- Kidâs job: For the fruity salsa, carefully chop the cherry tomatoes or big tomatoes into small pieces using a salad knife (a grown up should supervise this) stir the chopped tomatoes together with the chopped spring onions, cucumber, mango and sweetcorn. Mix in any chopped herbs you want to add, with a teaspoon of olive oil and have a taste. You may want to add a squeeze of lemon or a pinch of sugar.
- Serve the dips with crusty bread, strips of pitta bread for dipping or use as a topping for wraps and sandwiches.
Prep Time
PT30M
Yield
Makes 3 dips
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