Kids Hummus

Serves: 4 | Preparation Time: 10 min


  • 1 can of chick peas, (reserve liquid)
  • 1/4 Teaspoon Garlic
  • 1 Teaspoon Cumin, ground
  • 1 Tablespoon Olive oil, extra virgin
  • 2 Tablespoons Lemon Juice, fresh squeezed
  • 1/4 Teaspoon Sea salt


Saving the liquid, drain the peas.

In blender or food processor, combine beans, garlic, cumin, olive oil, lemon juice and salt. Blend on low speed. Gradually add reserved bean liquid until dip reaches desired consistency.

Hummus Dip Options:
Serve with vegetable sticks, string beans, asparagus tips, crackers, bagel, tortilla chips or pita chips.


Vegetable Samosas

Serves: 4-6 | Preparation Time: 50 mins


  • 500g (about 3) sebago (brushed) potatoes, peeled
  • 20g ghee
  • 1 long fresh green chilli, deseeded, finely chopped
  • 2 teaspoons cumin seeds
  • 2 teaspoons black mustard seeds
  • 1 teaspoon turmeric
  • 1/4 teaspoon chilli powder
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh coriander
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • Vegetable oil, to deep fry



Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.

Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.

Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.

Meanwhile, to make the fresh green chutney, place the chili, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.

Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.

Place the samosas on a serving plate and serve with the fresh green chutney.