Some days you’ve just go to go the path of least resistance – and this was one of them.
I spent all day in the park working (in need of some winter sun – turned out to be 27 degress in August, so more like Spring). A delish day, but like most days you spend in the sun, by the time it was time to do the school run and sensible things like think about dinner and what to pack for lunches, well let’s just say that my brain and body were both all ready to retire for the day.
Thank goodness I own a Thermomix, thank goodness for cans of chickpeas and thank goodness for using leftovers to create easy magic. One of my little popppies’ favourite lunchbox loves is easy, quick and super yum: so this week’s post is how to make scrummy kid-friendly dips fast.
In just under five minutes we made fresh hummus and olive/sundried tomato tapenade from the olives and sundried tomatoesleftover from Friday night’s homemade pizzas. Here’s how:
Hummus
400g can of chick peas (keep them handy – great for salads, hummus and quick protein fixes for kids on the weekend)
juice of one lemon (we use a whole one as we like the tartness, drop it back to half if you are not so into the sour taste)
one clove of garlic (optional if your kids prefer plainer tasting snacks)
salt and pepper to taste
Whizz in the Thermie or food processor till nice and chunky or all the way to smooth and creamy, whatever your preference.
Lots of recipes add 1 to 2 tbsp tahini, which I thought we had, but as I could not find it in the pantry (this is one sun induced hyper-relaxation was kicking in!) I used a blob of plain full fat greek yoghurt, very yum!
Leftover’s Tapenade
last handful of olives (I used pitted kalamatas)
last handful of sundried tomatoes
two big handfuls of English Spinach leaves
handful of cashews (can you tell we have not done this week’s shopping yet!!!)
glug of good quality extra virgin olive oil
salt and pepper to taste
Whizz in the Thermomix or food processor until reaches your desired consistency.
Be brave here and throw in whatever you think will go – I have used fresh capsicum, sundried capsicum, combined with yoghurt, whatever takes my fancy on the day.
Today this served as an afternoon snack as we powered through homework so we could get to have a bike ride and play in the park before dark. Tomorrow, it’s packed as a healthy lunch option with vege sticks and plain organic rice crackers. My girls like to take a small tin of plain tuna on the side, and they dont bother with bread for lunch. Lots of protein to fill them up and keep energy and concentration stable into the afternoon.
The bonus is you can teach them how to make it themselves – Miss 6 and Miss 7 whizzed these up this afternoon in the Thermomix – and the bonus is anything they make themselves gets eaten way easier than if it just appears in their lunch box!
If you little people are not fussed on olives or hummus, you can still whip up scrumdiddliumptious dips as options, just start with their fave taste sensations and experiment. Our girls also love refried beans as a base for dips, or just plain yoghurt and a bit of cucumber and mint sliced up in it.
Bon appetit xx.
Here’s to Your Delicious Life!
PS Don’t you just love it when the kids dip in before you’ve even taken the pics! If someone out there can teach me food styling and photography, give me a hoi will you!?
