Tag Archives: hummous

Summer Holiday Snacks

That time of year has come, the children are on summer holidays and there’s quite a few weeks of hearing those words “I’m hungry, can I have a snack?”

In my house it’s not just small mouths to feed but the adults like to snack too, so here’s a few healthy, yet tasty snacks to keep the chocolate gremlin away and the energy tank topped up. The added bonus – these snacks are fun to make, so why not turn it into an activity to make a few snacks with the kids involved. Get someone else to clean up 😉

Ice-Cold

Instead of choc-ices and additive filled lollies try these fresh, fruity alternatives:

  • Frozen Grapes
  • Frozen slices of banana (tastes just like banana ice-cream)
  • Yoghurt Lollies: Mix your favourite yoghurt/fromage frais with a little milk, pour into an ice-lolly mould and push a few berries in
  • Juice Lollies: Dilute fruit juice with water and pour into a mould

Fruity Fix

  • Fruit Towers: cut up a selection of different shaped pieces of fruit – long fat blocks of melon, chunks of apple, halved grapes, pineapple pieces and let the kids make their own towers, top with a drizzle of chocolate sauce.
  • Hedgehogs: Slice the sides/cheeks off a mango, and cut each piece in half lengthways. Without cutting through to the skin, score 2 criss cross slits into the flesh, push up from the skin so the fruit pops up into a hedgehog.

Baking Time

  • Homemade flapjacks with plenty of dried fruit, oats and seeds.
  • Cheese scones.
  • Oatmeal cookies.
  • Chocolate chip and berry muffins

Dip Dip Dab

Dips are a great way to get kids into trying different foods. Make some of the following dips and serve with some of the following: breadsticks, pretzels, fingers of toast, rice cakes, cucumber, carrot, celery or pepper strips. Also great for lunches.

  • Guacamole: 1 ripe avocardo, juice 1/2 lime, 1 tbsp, half clove garlic, crushed. Mash it all together. Will go brown quickly, so eat on the day.
  • Tzatziki: Half a cucumber, peel, seed and grate, miz with 200g greek yoghurt and 1 tbsp mint.
  • Hummous: 1 tin chickpeas pureed with 1 clove garlic, 2 tbsp olve oil, juice of half a lemon and 2 tbsp natural yoghurt.
This post was writted for Slimsticks (www.slimsticks.com).

Tomato, Mozzerella and Pesto Puffed Tart

Today was my lovely friend Steph’s birthday garden party. Think drinking Pimms out of a teaset, how amazing is that (!), a cream tea, finger sandwiches, cupcakes, and bubbly. I was asked to bring the healthy option to the table, which initially I found quite a tough one.

Parties, buffets and BBQ’s all demand party food and generally that means a table laden with high calorie, high fat snacks with just the teeniest sprinkling of fruit and vegetables. But that doesn’t have to be the case. Here’s what I came up with – a quick, easy tomato and mozzerella tart. Tomatoes are a good source of vitamin C and also contain the antioxidant Lycopene. They have been linked to improving bone health, heart health and lowering cholesterol. What’s not to love?

I also took a bowl of homemade gucamole and hummous with carrot, celery and cucumber sticks. It all went down a storm. I’m assuming therefore it was tasty however I couldn’t try it myself due to the wheat content – silly me 😉

Dietitian UK: Tomato, Pesto, Mozzerella Tart
Dietitian UK: Tomato, Pesto, Mozzerella Tart

 

Recipe (serves 8-10 at a buffet):

1 roll of defrosted puff pastry (you get 2 rolls in a pack, so keep one for another time)

2 tomatoes, get the tastiest ones you can, mine were vine ripened and I was lucky to get them on the pastry as toddler girl kept eating them.

1/2 ball of mozzerella cheese

tomato puree

pesto

  • Spread the puff pastry sheet on a greased non stick baking tray and preheat the oven to Gas Mark 7. When putting on the toppings you want to keep about a 1 inch edge border free from topping.
  • Spread a thin layer of tomato puree on it and then follow with a thin layer of pesto.
  • Cover with thinly sliced tomatoes and dot with mozzerella.
  • Bake for 15-20 minutes.
  • Slice into bite sized pieces.

Nutritional Info: Per portion for 10 people 130kcals, 8g fat, 10g carbohydrate, 4g protein.

 

Big Up The Butterbean Hummous

Hummous…. it’s a wonderful thing. In our household it’s truly loved…on toast, on rice cakes, on rye bread, with raw veggies and sometimes with a few crisps (yes I did just say that!).  My personal favourite is with raw carrots. Nomalicious.

So as group of hummous loving people, why do so many of us buy it? I know, you’ll all say it’s easier to buy than to make, but seeing as today’s effort took me 5 minutes and popping to the shop would take 10, I actually saved time! Plus my version is much lower in fat than the bought version so I get healthy eating point too 🙂

The only chickpeas in our house were either in the food store that is the garage, far too cold to venture out there, or dried and requiring soaking. However I did have a tin of butterbeans, some garlic, tahini and natural yoghurt – a winning combination.

Here’s the finished result:

 

Recipe:

1 tin butterbeans/cannelini beans/chickpeas

1-2 cloves garlic

1 tbsp tahini

50-75ml natural yoghurt

lemon juice and pepper to taste

Whizz the beans and garlic in a food processor (or hand held blender), add the tahini and a dollop of yoghurt, mix again. Keep adding the yoghurt until you get the consistency you want. Add lemon juice and pepper to taste. You can also add some chilli if you fancy it!

So next time you fancy some hummous why not try making your own? It’s great for when people drop round for nibbles and is also a winner for little ones. We went through lots in the early days of weaning.

Don’t forget to leave me a comment and tell me your favourite hummous combo, I’d love to hear your ideas.