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Beany Green Dip
Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Vegetarian ~ Wheat-free

Makes about 1½ cups (375 mL)

This dip is bursting with a fresh flavor and green goodness! It can sometimes be difficult to get greens into your child’s diet, as they can be a choking hazard or they’re not liked. This dip has such a fresh taste, and it’s well-loved. Dip a large carrot into it and let your baby suck the dip off or just serve it from a spoon.

1 can (14 ounces/398 mL) cannellini beans, drained and rinsed
1 clove garlic, roughly chopped
⅓ cup (75 mL) fresh basil or cilantro, roughly chopped
¼ cup (60 mL) extra virgin olive oil, hemp oil, or flaxseed oil
4 teaspoons (20 mL) fresh lemon juice
¼ teaspoon (1 mL) sweet paprika
¼ teaspoon (1 mL) ground cumin
A handful of dinosaur kale or other leafy greens, chopped

1. Purée all ingredients in a food processor or with a hand blender—then it’s
ready to eat!
2. This dish is best eaten fresh. Refrigerate in an airtight container for up to 4 days or freeze in baby-safe food containers for up to 1 month.

NUTRITIONAL INFORMATION
This dip is a good source of fiber, protein, iron, magnesium, folate, vitamin A, and calcium.

Hummus
Dairy-free ~ Egg-free ~ Gluten-free ~ Nut-free ~ Vegan ~ Vegetarian ~ Wheat-free

Makes about 2 cups (500 mL)

Hummus is fantastic served on its own or spread on a rice cake. Instead of raw garlic, you can use roasted garlic for a sweeter, milder flavor. Remember that you’re not adding salt, so don’t expect this to taste like store-bought hummus.

1 can (14 ounces/398 mL) chickpeas, drained
4 tablespoons (60 mL) extra virgin olive oil
2 tablespoons (30 mL) filtered water
2 tablespoons (30 mL) tahini
2 tablespoons (30 mL) fresh lemon juice
1 clove garlic

1. Place the chickpeas, olive oil, water, tahini, lemon juice, and garlic in a food processor or high-speed blender and blend to desired consistency, adding extra water to thin it out or extra olive oil for more flavour. Serve immediately.
2. Store the hummus in an airtight container in the fridge for up to 4 days or freeze in ice cube trays or baby-safe food containers for up to 1 month.

Tip: 1. To roast garlic, slice the top off a whole garlic bulb and place the bulb in aluminum foil. Drizzle with extra virgin olive oil, wrap the foil together, and bake in a 350ºF (180ºC) oven for about 20 minutes or until the cloves are tender. Let cool, then “squish” the garlic cloves out of the bulb. 2. This recipe can also be made with cannellini beans or navy beans instead of chickpeas.

NUTRITIONAL INFORMATION
This hummus is a good source of fiber, calcium, magnesium, iron, folate, manganese, copper, and protein.