I find it so much easier to eat healthy food in summer, and dips have always been a bit of a favourite. Oscar has recently shown an interest in eating large quantities of cheese when presented on a platter with an assortment of biscuits. He has also been asking to take carrots when I pack food for him to eat out or we go on picnics – although he has yet to do much more than spit them out or mash them in his hand and present them to myself or his dad to eat! This week I thought I’d add a dip to the mix, so I made up this Chickpea dip. He had a descent go at it the first time we had it, but wasn’t so interested the next – going as far as filling the bowl with biscuits but not eating any. But I think he was a lot hungrier the first time.
Chickpea Dip
Prep time | 10 minutes |
Allergy / Intolerance | Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
Suitable for | Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical |
Meal type | Savoury Snack |
Misc | Child Friendly, Pre-preparable, Serve Cold |
Occasion | Casual Party, Picnic |
Ingredients
- 400g Chickpeas (drained and rinsed)
- 1/2 Pear (peeled and cored)
- 1 teaspoon Minced garlic
- 1/2 cup Low fat natural yogurt
- pinch Salt
Directions
1. | Combine all the ingredients in a blender and process for about 30 seconds. |
2. | Store in the fridge in an airtight container until ready to serve. |
Note
Low Salicylates, Low Glutamates, Amines