Three easy dips for kids

Ingredients

• 1 x 400g tin chickpeas, butter beans, pinto or borlotti beans (no added salt), rinsed and drained
• 1 tbsp tahini (optional – for making hummus)
• ½ garlic clove, crushed
• 1 tsp olive oil
• 1 tsp lemon juice, plus extra, to taste
• salt and pepper, to taste
• ½ cucumber
• 150ml/5fl oz plain yoghurt (or a dairy-free alternative)
• 1 tsp lemon juice
• small bunch fresh herbs such as mint, coriander or parsley (optional)
• 10 cherry tomatoes (or 3 larger tomatoes)
• 1-2 spring onions, chopped finely with scissors
• ½ cucumber, chopped
• ½ mango, peel removed by an adult, chopped
• handful of sweetcorn (fresh, tinned or frozen and defrosted)
• small bunch herbs, such as mint, coriander or parsley, chopped (optional)
• 1 tsp olive oil
• squeeze lemon juice

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