From 1 yearSnackUnder review by our nutritionist
Chickpea spread with veggie sticks
A snack to dip and eat by hand: a homemade chickpea spread with soft cooked carrot and zucchini sticks. Chickpeas have iron and protein, and toddlers love dipping the sticks.
- Difficulty
- 3 out of 5
- Ingredients
- 3 out of 5
- Time
- 2 out of 5, 20 min20 min
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Makes 3 servings
Ingredients
- 1 cup cooked chickpeas, no salt (about 5½ oz / 160 g)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 small garlic clove, steamed with the vegetables
- 1 carrot
- ½ zucchini
How to make
- 1Peel the carrot and cut it and the zucchini into finger-sized sticks.
- 2Steam the sticks and the garlic for about 10 minutes, until soft.
- 3Mash the chickpeas with a fork with the garlic, olive oil, lemon juice and 3 tbsp water, into a thick spread.
- 4Serve the spread in a little bowl, with the warm sticks on the side.
Tips
- Texture (1 to 2 years): carrot sticks always cooked and soft. Hard raw carrot is a choking risk.
- Chickpeas: cook them at home with no salt (soak overnight) and freeze in portions. Canned chickpeas have salt: if you use them, rinse well.
- Chickpea skins: if the spread has little skins, squeeze the chickpeas between your fingers and remove them.
- Storage: spread in the fridge for up to 2 days, in a closed container.