A fun snack idea for toddlers: Capsicum Hummus & Bunny Fuel
Faced with a toddler who loves dip? We say cash in on that habit and get them into this fun snack idea for toddlers that doesn’t involve store-bought dips but a decent dose of vitamin C and other immune-boosting goodies instead.
Meet our Capsicum Hummus & Bunny Fuel.
All you need to create this tastebud-pleasing homemade dip is your oven, a food processor and a whole bunch of fresh ingredients for your toddler to dip.
We love it with cucumber sticks, baby carrots and wholemeal rice crackers. But any veggies your little one loves work well.
This fun snack idea for your toddler is great if you love creating in bulk. This recipe lasts in an airtight container in the fridge for up to 5 days, which means you can please your toddler during the week and then delight your friends when they’re over for a BBQ on the weekend. #winning
Serve your Campsicum Hummus & Bunny Fuel in a We Might Be Tiny Snackie or a handy Stickie Bowl to contain the mess and encourage independent eating in your growing tiny human. They’ll love the independence and you’ll love it even more when you can simply pop the remains in the dishwasher. Because all We Might Be Tiny silicone products are dishwasher, oven and microwave safe. #winning
Makes 6 servings | Prep 30 minutes
- 2 medium red capsicum (approximately 275 g or 9 oz)
240 g (1 ½ cups) or (8 ½ oz) chickpeas, cooked equates to 1400 g tin
- 60 ml (¼ cup) or (2 fl oz) lemon juice
- 1 tbsp tahini
- 1 clovegarlic, minced
- ½ tbsp cumin
- salt to taste
- olive oil
Preheat oven to 180 C
Remove core of capsicum then cut into large flat pieces.
Arrange pieces, skin-side up, on baking tray and drizzle with olive oil.
Place in oven and roast for 10-15 minutes or until skin has charred slightly.
Set aside and allow to cool.
Add chickpeas, tahini, garlic, cumin, lemon juice, and cooled capsicum to high-speed food processor and blitz until smooth.
Add small amounts of olive oil and blitz again until desired consistency is achieved.
Taste for salt and add as needed.
Transfer hummus to a bowl and serve with chopped veggies and crackers.
Store in an airtight container and refrigerate for up to one week.