Dips & Dipper: Healthy Snack Platters for Kids

• 400g Chickpeas (Drained)
• 50ml Olive Oil
• 50g Lemon Juice (Approx. 1 Large Lemon)
• 300g Carrots, Cut Into Batons
• 300g Celery, Cut Into Batons
• 3 White Pitta Breads
• 400g Greek-Style Yogurt
• 50g Fresh Mint, Finely Chopped
• 200g Cucumber, Half Grated And Half Sliced

• Energy: 425kcal
• Carbohydrates: 42g
• Sugars: 11g
• Fat: 21g
• Saturated Fat: 7g
• Protein: 15g
• Fibre: 9g
• Sodium: 203mg

1. Cut the carrots and celery into even batons.
2. Slice each pitta bread into strips (around 6 strips per pitta bread).
3. To make the hummus, add chickpeas, a splash of water, olive oil and 5ml of lemon juice to a blender. Blend until smooth and creamy.
4. For the yoghurt dip, combine the grated cucumber, finely chopped mint and two tablespoons of yoghurt in a bowl, mixing well.
5. Arrange a few carrot and celery batons, pitta strips and a spoonful of each dip on a plate for serving.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.