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Minute-make lucky dips

Recipe blog

Minute-make lucky dips

Emily Kerrigan

Homemade versions of humous, guacamole and tzatziki are a cinch to make and taste far fresher than anything you'll get at the supermarket. However most kids that we know initially turn their nose up at homemade humous in favour of the stuff you buy in the shops. The secret to mimicking this is to thin your version down with water - which should tell you everything you need to know about the quality of shop-bought humous. If you want them to eat yours instead, make it look the same (with the added water trick) but taste far nicer. Serve all, or any, of these dips with our cheese straws, sweetcorn fritters or sweet potato fries.

 

Takes 5 minutes

Humous

Makes 1-2 jars

1. Drain and rinse a 400g tin of chickpeas then throw in a food processor with ½ clove of garlic (no need to grate), 1 tbsp tahini, 2 tbsp extra virgin olive oil, a squeeze of lemon juice, salt and pepper.

2. Whizz it up and then add water, splash by splash to loosen it a little and make it look a similar tone to shop-bought. Your version has more taste and no additives. Keeps in the fridge for 2-3 days. You can also substitute the chickpeas for cannellini or butter beans. 

Entry-level guacamole

Makes 1-2 jars

1. This simple version tones down the chilli/raw onion/tomato element that some little kids find off-putting. Bash up one or two ripe avocados in a pestle and mortar or pulse in a food processor (it's nice to keep some chunks of avocado so don't make it completely smooth).

2. Squeeze in the juice of a lime, snip in some coriander with kitchen scissors, mix and decant to a jam jar. Sprinkle with a few chilli flakes and scatter over a little extra coriander. Eat the same day, goes well with our cowboy soup

Box-grater tzatziki

Makes 1-2 jars

1. This version is a quick cheat which doesn't involve de-seeding, salting or squeezing the cucumber to get the excess water out. You're not making very much so we think you can get away without but feel free to do this first if you like. 

2. Get the kids a box grater with a bowl like this one. Grate ½ cucumber into the bowl (which saves on the kitchen clean-up whilst also sparing their knuckles). Grate in ¼ clove of garlic (you don't want to blow your toddler's head off) then take off the lid and squeeze ½ a lemon directly into the bowl. Season with salt and pepper and stir in 4 tbsp Greek yoghurt. Drizzle with a little extra-virgin olive oil and eat the same day.