Parenting

This nutritious dip is packed with protein, dietary fibre and healthy monounsaturated fats. Serve as a dip with rice crackers or vegie sticks, or spread on toast.

2 x 440g (151/2 oz) cans chickpeas, drained
¾ cup mashed roast pumpkin
2 cloves garlic, crushed
1/4 cup (63 ml/21/4 fl oz) lemon juice
1/4 cup (63 g/21/4 oz) tahini
2 tablespoons cold pressed flaxseed oil
Pinch sea salt
1 teaspoon finely chopped fresh parsley or basil

Place all ingredients in a blender and mix until smooth.
Store in an airtight container in the fridge for up to 1 week.
Makes 3 cups.

Lisa Guy is a Sydney based nutritionist, naturopath and mother who runs a successful practice called the Ar of Healing specialising in childhood heath and nutrition. Lisa's new book, MY GOODNESS, is a brilliant, no-fuss remedy to get Australian children back on track. For online consultations visit www.artofhealing.com.au

Visit the Lisa Guy business Listing. << Previous Lunchbox Hits! - Healthy Treats for School | Back to Healthy Snacks For Kids | Next >> Salmon and spinach rice timbales Recipe