Recipe: Flower Pot Dips Healthy Afternoon Snack
posted by: Guest Blogger
Mile High Mamas is excited to share another fun recipe from Lost My Name, an innovative startup that creates personalized children’s books, home décor, games and more that spark imagination, creativity and interactive play for the whole family.
Lost My Name creates unique products and activities that give every grown up creative superpowers to make magical, meaningful connections with children. From recipes to crafts, they are your go-to resource for fun, kid and family-friendly activities. I’m sharing a few inventive recipes from the Lost My Name Clever Ideas blog that make snack time fun and adventurous for little ones and parents alike.
Here’s a healthy, playful snack that kids will love: Flower Pots with hummus ‘soil’, sprouting lovely fresh carrots. Perfect for after school, or any time you want to deliver something fun and nutritious.
Flower Pot Dips
You will need:
- 1 cup of chickpeas
- 3 tbsp of tahini paste
- 17 oz. of freshly squeezed lemon juice
- 12 oz. of extra virgin olive oil
- 1/2 tsp of cumin seeds
- 1 garlic clove
- 1/2 tsp of salt
- 17 oz. of water
- A bundle of parsley (or any herb you like)
- 15 baby carrots
Makes 5 portions
Takes 20 minutes
Let’s make Flower Pot Dips!
Pop the chickpeas, tahini paste and lemon in a blender. 1, 2, 3, whizzz!
Peel the garlic clove and add it to the mix along with the olive oil, the cumin and the salt. (Cumin is incredibly fragrant so adjust to your personal taste.)
Blend again and add some water to make the mix smoother. Once the blender is off, be sure to scrape the hummus from the sides and bottom to get a more even soil… er… dip.
Now scoop the hummus into paper cups, pop into a planter, and get ready to play a little trick. Give the kids some salt and ask them to sprinkle the “seeds” on the soil.
Time for some magic. Slit the round end of the baby carrots to create an opening and pop a sprig of parsley in there for tops.
Pop the carrots in the plant pot as if they grew out of the hummus! You’ve got a fresh, yummy garden.
Milk and sugar with your chickpeas?
Did you know that chickpeas can be roasted and brewed as a substitute for coffee? They were grown for this purpose in Europe during World War One and have been used as a substitute since the 18th century. They are still used as a caffeine-free alternative today. (Probably without the carrots.)
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