During the summer we replace our tea-time, home-made soups with dips. As well as being more seasonal, the dips are packed with healthy ingredients that children will eat in this form. Their smooth texture helps even the fussiest eater to overcome their inhibitions in trying new flavours.
Parents also appreciate our efforts to introduce their children to new flavours. By using a variety of healthy ingredients, a highly nutritious meal is made.
Pulses, such as chickpeas for the hummus and canellini beans, are highly nutritious forms of protein. Tinned pulses are most convenient, but more expensive - for bulk use, we buy large bags of dried pulses from the wholefood co operative www.essential-trading.co.uk.
Do take care to follow the instructions for soaking and cooking dried pulses, however, as they can be toxic when these instructions are not followed.
Dips are ideal for children who have intolerances to dairy or wheat, and are also suitable for vegetarian diets.
We never add salt to our dips, letting the various flavours 'speak' for themselves, and making these recipes healthy for babies as well as older children. Instead, we flavour all our dips with herbs.
Why not try growing your own herbs, such as chives, mint, fennel, parsley, basil and coriander? Homegrown herbs are cheaper, taste better and can be grown without the use of chemicals. Children also enjoy and learn from growing and eating their own produce.
We serve our dips with strips of wholemeal pitta bread, cucumber sticks, breadsticks, small slices of apple or rice cakes. Take care with offering harder vegetables such as carrot sticks, as these can present a choking hazard.
For babies who have not yet developed the co-ordination to eat dips, try spreading the dip on rice cakes or wholemeal pittas for them to feed themselves. Some dips, such as the carrot and orange, are also suitable to spoon-feed younger babies.
Try experimenting. For instance, blended red pepper added to the hummus adds a delicious and healthy sweetness. Use small quantities of various dips to see which the children prefer. Then include the most popular on your weekly menu.
Recipes below serve 20 children.
Carrot and Orange Dip
Ingredients
1lb cooked carrots; juice of one orange; 2degz toasted cumin seeds to sprinkle on top (optional)
Method
Blend carrots and orange, sprinkle the cumin seeds on top and chill.
Hummus dip
Ingredients
1lb cooked chickpeas (or 4 tins) - reserve the liquid; 3 tbsp tahini; 3 tbsp fresh lemon juice; 3 tbsp olive oil; 1 clove garlic; 1 tbsp fresh chopped parley
Method
Place all ingredients except the chickpea liquid in a blender. While blending slowly add the liquid until you get a smooth paste. Chill.
Tomato bean dip
Ingredients
1lb cooked or canned canellini beans; 1 clove garlic; 2 tbsp organic tomato puree paste; 2 tbsp olive oil; 1 tbsp fresh chopped herbs (parsley or thyme)
Method
Blend all ingredients in blender except the chopped herbs, to add once you get a smooth paste. Chill.
Emma Comer is owner-manager and Meg Smith is cook at Tall Trees Kindergarten, Frome, Somerset.
