Makes approximately 2 cups (500 ml)
Kids love to dip! Cut up colourful sticks of sweet vegetables such as capsicums, cucumbers and sugar snap peas.
2 cups (500 ml) well-cooked or canned chickpeas or haricot beans, rinsed and drained
1/3 cup (80 ml) fresh lemon juice
3 tsp (15 ml) flax or walnut oil, or 1 1/2 tsp (7 ml) fish or extra-virgin olive oil
3 tsp (15 ml) sesame meal, or 6 tsp (30 ml) tahini
3 garlic cloves, chopped
1/2 tsp (2 ml) pink rock or grey sea salt
1 tsp (5 ml) ground cumin or ginger powder
1 1/2 cups (350 ml) frozen chopped spinach, loosened
Rinse beans well, then place with remaining ingredients in food processor. Process until very smooth, then place in serving bowl, cover and refrigerate until serving time.
Each 1/4 cup (60 ml) serving contains: 556 kilojoules; 5 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (0 g sugars, 4 g fibre); 349 mg sodium
source: "Lunch Treats Kids Will Love", alive Australia #18, Summer 2013
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