I would love to be the kind of mother who always has a plate of cut up fruit and veggies prepared when my kids come home from camp or school. But let’s face it, I’m not. Once in a while, though I manage to prepare cut up carrots, cucumbers, peppers and even kohlrabi (more on that later!), and here is my secret to getting my kids to eat them: dips. We have two favorite dips that are good enough to keep my kids double dipping and healthy enough (and easy enough) that I don’t mind.
The first one features plain yogurt. Don’t be deceived by the M&M’s on top of most people’s yogurt–yogurt doesn’t have to be a dessert. Plain yogurt adds a creamy thickness to soups, salad dressings and even breads.
The second is a hummous recipe that has become such a staple in our house that we make it every week. It’s easy, delicious and a fraction of the price of store-bought brands.
YOGURT & HERB DIP
1 cup plain yogurt
2T freshly chopped basil or mint
t finely chopped garlic
1/2 salt and pepper to taste
Whisk all the ingredients together and serve chilled.
2 garlic cloves
1 15-oz cans of garbanzo beans (chickpeas), drained (save the liquid), or 1 cup cooked dried beans
3 T cup of tahini paste, available by the jar
1/4 cup freshly squeezed lemon juice
Up to 1/4 cup water drained from chickpeas (to desired consistency)
3 T olive oil
1/4 teaspoon of salt
Handful of cilantro (optional)
1 deseeded jalepeño pepper (optional)
In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, water, cilantro and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Makes about 1.5 cups.