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.


Carrot & harissa dip

Serves: 6 | Preparation Time: 35 min


  • 1kg carrots, peeled, cut into 2cm pieces
  • 2/3 cup (165ml) extra virgin olive oil
  • 2 tsp harissa (see note)
  • 1 tsp ground cumin
  • Pinch ground ginger
  • 2 garlic cloves, roughly chopped
  • 2 tbs red wine vinegar


Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender.
Transfer to the baking tray, drizzle with 2 tbs oil and roast for 20 minutes until browned.
Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth.
Season and serve.