The 2 Healthy Dips You Must Always Have On Hand For Your Kids To Eat With Everything!

During summer we spend so much time outside, that we seldom have time for an elaborate meal. That does not mean we don’t eat heartily. I almost always have a bunch of dips in my refrigerator that works well for any kind of grazing. We can spread it on toast, or use it as a dip or simply stir a few spoonfuls into sauces and stews to add a complex flavour. Have you tried adding a bit of hummus to your pasta? It is delicious.

Making dips is how we meal prep. We always include a dip or two as a part of our make ahead items. Then we do anything we fancy with it. I cannot stop talking about the flexibility it offers. It works wonderfully when your preschooler calls every kid on the street for a playdate or for when you are ‘adulting’ with a glass of bubbly.

I’ve put together 2 easy but versatile and can be served in many different ways for many different occasions. I would be curious to hear from you on how you use these dips.

First up is a red lentil and roasted carrot dip. This is very similar to hummus in texture and is rich and smoky and features the humble red lentil or masoor dal. The second dip a sweet take on peanut butter, only sweetened with dates. 

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Red Lentil And Roasted Carrot Dip

Ingredients – Makes about 2 ½  Cups

• 2 large Carrots, washed peeled and cut into chunks
• 1 small red Onion, chopped into large chunks
• 4 Tbsp Olive Oil
• 1½ cups cooked Red lentil/ Masoor Dal  
• Juice of 2 Limes
• 1 large pod of Garlic, finely minced
• ½- ¼  Tsp Chilli Powder (optional)
• ½ Tsp Smoked Paprika
• ½ Tsp Cumin Powder
• 3- 4 Tbsp Water, if needed
• Salt to taste

Method

• Wash and cook the masoor dal. Ensure it does not have too much water. I usually use just enough water to cover the dal before pressure cooking.
• Preheat the oven to 190° C.
• Toss the carrots and onions with half the olive oil and salt and spread out on a baking sheet.
• Roast in the oven for 25 – 30 minutes or until the carrots and onions are tender and golden brown.
• You could do this on the stovetop if you do not have an oven.
• Scrape this mixture into a blender, add the cooked and cooled masoor dal along with all the other dry spices and lime juice.  Add a little water if the mixture appears too dry.
• Blend until the mixture is fairly smooth and spreadable. You might need to add some more water along the way.
• Taste and adjust the seasoning with additional salt or lime juice. Finish off with remaining olive oil.
• Store in an airtight jar in your refrigerator for a week.

Equipment/Ingredients: Smoked Paprika, Olive OIl

Chocolate Date Peanut Butter

Ingredients – Makes about 2 ½  Cups

• 2 cup Peanuts,  roasted and skinned
• 8 – 10 Pitted Dates (more if you like it sweeter)
• 2 Tbsp Sunflower Oil (or any other neutral flavoured oil)
• 2 Tbsp Raw Cocoa, heaped
• ½ Tsp Salt
• A tiny splash of Vanilla extract

Method

• If the peanuts are not roasted you can do so in a large skillet over medium heat. Once cool enough to handle rub the peanuts in a clean tea towel to remove the peel.
• To a blender add the skinned peanuts and salt and blend until you have peanut butter. This will take a few minutes to blend. So give your blender a break in between to avoid overheating.
• Add the pitted dates. If the dates are too dry pre-soak them in water for a bit. Drain all the water before adding in the dates to the blender.
• Add in cocoa, oil and vanilla extract.
• Continue to blend till the dates are well incorporated. The mixture will be quite thick, little chunks of dates and peanuts are fine.
• Store in an airtight jar in your refrigerator for about 2 weeks.

Equipment/Ingredients: Dates, Sunflower OIl

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