Homemade Hummus and Beetroot Dip

As we enter the beginning of Spring, and the return of some more sunshine, it also heralds a return to more time outdoors, entertaining of friends and playdates for the little ones. Whip these up in your Babycook in just 5 minutes for each dip, with some basic pantry staples to keep adults and kids alike, happy and full! They also make a great snack for little ones lunch boxes and go well with veggie sticks as finger foods for BLW.

Beetroot Dip Recipe

• Suitable from: 8+ month old
• Preparation time: 5 minutes
• Ingredients: 450g tinned beetroot, 250g Greek/natural yoghurt, juice of half a lemon, 1 clove of garlic, 1 teaspoon ground cumin and 1 teaspoon ground coriander

1. Peel and crush the garlic.
2. Open the tin of beetroot and drain.
3. Place the beetroot, spices and garlic in the Babycook blending bowl.
4. Blend in 10 second increments until it is a chunky paste. Add a spoonful of yoghurt and mix.
5. Continue to add a spoonful of yoghurt at a time until desired thickness has been achieved.

Hummus Dip Recipe

• Suitable from: 8+ month old
• Preparation time: 5 minutes
• Ingredients: 400g tin of chickpeas, ¼ cup of tahini, ¼ cup of olive oil, 1 clove of garlic and juice of half a lemon

1. Peel and crush the garlic.
2. Open the tin of chickpeas and drain most of the liquid, leaving 2-3 tablespoons of liquid.
3. Place the chickpeas in the Babycook blending bowl.
4. Blend in 10 second increments until it is a chunky paste.
5. Add the rest of the ingredients to the blending bowl. Mix in 10 second increments, stopping to scrap the sides of the bowl until all ingredients are mixed in.

Et voila, bon appétit!

Chef’s tip

Serve dips with carrot, celery and cucumber sticks and some crackers for a healthy and delicious snack.