YOU KNOW HOW YOU’RE ALWAYS TRYING/BEGGING/PLEADING to get the kids eating more veggies?
This is one new way to do it, no bribes needed. For most kids, homemade lemon hummus will be is a new food and ours were no different, so I used a couple of our “new food methods”:
- Everything was served on special little dishes. For this crew, fancy makes it interesting.
- I asked them to try only one bite.
- Then rate it for me (thumbs up, thumbs in the middle, thumbs down). How did it go?
- Phoebe (4 yrs) said it was too spicy (and it did have a kick to it, see garlic note below) but ate all the cucumbers and one carrot.
- Estelle (2 yrs) said she liked it and crunched on a few things.
- George (1 yr) devoured the hummus with his hands. No veggies involved.
And that’s how it goes. You can serve something special and you have a chance that it’ll work.
The wonderful thing about this dip is that it’s easy to make and it’s very healthy, so there’s not a lot to lose if it doesn’t go well–you can always enjoy it yourself for lunch.
Which leads me to the last thing I love about this dip: it’s also very tasty. Try it out and let us know how it goes! (And if all else fails, throw a few whole wheat crackers on the plate too.)
- 1 12-ounce can white beans, rinsed and drained
- juice of 1 lemon
- ½ small garlic clove finely grated with a microplane (optional--this will add a bit of spice) OR ½ teaspoon garlic powder
- 2 tablespoons olive oil, plus 1 tablespoon to drizzle on top
- ¼ teaspoon salt
- 1-2 cracks of fresh pepper
- Combine everything in a food processor and blend.
- Serve in a bowl with extra olive oil drizzled on top.
- Store in an airtight container in the fridge for up to 1 week.
For more tried and true ideas for getting tons of veggies into your kids, try a few more of our favorites here:
Want more ideas for teaching healthy habits and a love of good food? Sign up for the Foodlets newsletter and like us on Facebook so you’ll never miss a new recipe or tip.