I know that as a mum is can be quite hard finding things to give your little one that you like as well so i thought i'd share these for you all to try. The tomato dip also goes down a treat served over warm pasta for lunch the next day too! Yummy!
I used butter beans as the base for both dips as i love them & always have tins of them in the cupboard, however you can substitute for another bean if you prefer. Cannellini beans also work really well. These dips are a great source of protein, mono-unsaturated fats & vitamin B & C so you can tuck in knowing you're giving yourself lots of lovely goodness!
I hope you enjoy these as much as we do!
Tomato & Butter bean dip:
Storage: up to 3 days in the fridge in an airtight container.
400g tin butter beans drained & rinsed
400g tin of chopped tomatoes
1 clove of garlic chopped
1tbsp of extra virgin olive oil
juice of 1/2 a lemon
a generous handful of chopped basil & parsley
ground black pepper (salt optional, but not advised if feeding to children.)
- Drain all of the juice from the chopped tomatoes into a separate bowl. Place the tomatoes into the bowl & add the drained beans, garlic, herbs, lemon juice & olive oil. Blend together in a blender or using a hand blender.
- Add a small amount of the drained tomato juice if you think the dip is too thick.
- Season to taste.
- Serve on toasted french stick or pitta bread with fresh tomatoes & Cucumber.
Avocado, Red onion & Butter bean dip:
Storage: up to 2 days in the fridge in an air tight container.
1 very ripe avocado.
1/4 large red onion
juice of 1 lime
400g of drained & rinsed butter beans
Handful of coriander (optional).
- Peal, pit & slice the avocado & place in the bowl & cover with the juice of the lime.
- Finely dice the red onion & add to the bowl with the avocado.
- Add the butter beans & coriander & blend in the food processor or using a hand blender.
- Serve on toasted bread or with tortilla wraps that have been baked in the oven until slightly crispy. Add chopped red peppers & cucumber for added crunch.