A Trio of Spooky Veggie Dips

A Trio of Spooky Veggie Dips

We're getting all 'Halloweeny' here in the Clean Little Tummies household. There are pumpkins everywhere you look and a lot of halloween talk at school; we have a build up of halloween party invitations, and the costumes have been tried on (a lot) already! The little pumpkin candles are on display, the wind-up ghost has made an appearance from the toy box...and now it's up to Mummy to think up the Halloween Tea Party menu (insert appropriate emoji expression here)! In all honesty, we will probably keep it simple this year, but I don't think you can let such a special day in a child's world pass by without a little fuss and goodness!

My three Clean Little Tummies are still a little small (thankfully) for trick-or-treating. But I do like to mix it up a little bit for them and make it as fun as possible - without too much of a sugar load of course! We will be staying at home for a little party with the cousins this year and take part in some scary face pizza-making, complete with some ghostly fruit and veggies fit for a Halloween tea. Any search of Pinterest and you're all over it! But I also have three spooky veggies dips up my sleeve (also perfect for a party or indeed any lunch time where you can't face putting another cheese sandwich on the plate!)

Dips are a great way of getting extra veggies into your little ones. If you make them smooth, they are perfect for even the youngest of palates and can be eaten with a variety of accompaniments, making them a perfect snack for a happy mummy too. My personal favourites are carrot and cucumber sticks, but also try some raw courgette, green beans, baked tortilla breads or even some homemade crackers if you're feeling keen. The bright colours of these three dips, whilst are perfect for a spooky Halloween party, are also so bright and appealing to little eyes who will always be keen to give them a try. 


So, drumroll please... My trio of Spooky Veggie dips are Pea HumousSmoky Sweet Potato Dip and Roasted Red Pepper Humous. All three are vegetarian, packed full of vitamins and minerals and are so colourful that you'll want to dive right in. The Pea Humous is super quick to put together in the blender. I'll admit that the Roasted Red Pepper Humous takes a bit longer, as the peppers need peeling once cooked. The sweet potato in the Smokey Sweet Potato Dip also needs to be baked, which takes a while, but if you pop it in the oven while you are cooking something else you can get round to making it into a dip whenever you've got a moment. 

So what do you need & how do you do it?

Pea Humous

200g frozen peas

1 tbsp tahini

1/2 tsp cumin (optional)

zest and juice of half a lemon

1 tbsp olive oil

2 tbsp water

seasoning to taste

This makes about a jar full and will keep in the fridge for 3-4 days.

  • Place the frozen peas in a bowl and pour over boiling water. Leave to stand for 2-3 minutes.
  • Drain the peas and place in a blender with the remaining ingredients. 
  • Blend until smooth or a consistency you are happy with.

Smoky Sweet Potato Dip

1 sweet potato

1 tsp smoked paprika

a squeeze of lemon juice

approx 50ml milk (I used almond milk)

seasoning to taste

This makes a small jar full of dip, and will keep in the fridge for 3-4 days

  • Pre-heat the oven to 180C.
  • Place the sweet potato on a baking tray in the middle of oven and bake for about 45mins until the sweet potato is soft in side.
  • Remove from the oven and scoop out the potato. 
  • Place the potato, smoked paprika and lemon juice into a blender. Gradually add the milk whilst blending until you have a smooth, velvety dip.

If you think your Clean Little Tummies might find the smoked paprika too strong, leave it out or for a creamier dip replace the milk with a spoonful of cream cheese and blend.

Roasted Red Pepper Humous

3 red peppers

1 red chilli (optional depending on how spicy you'd like it for your Clean Little Tummies)

1 tin of chickpeas, rinsed and drained

1/2 tsp ground coriander

1 tsp cumin

juice and zest of half a lemon.

These quantities make a big bowl of humous which you can keep in a jar in the fridge for 3-4 days. Or for less, halve the quantities. 

  • Pre-heat the oven to 180C.
  • Halve and de-seed the peppers and chilli and place in a roasting tin. 
  • Drizzle with olive oil and put in the oven for 20 mins until the peppers are soft and starting to brown.
  • Remove from the oven, leave to cool for a few moments and then peel the skins away from the flesh of the peppers and chilli if using.  (This can be a bit fiddly, so do your best. Any chargrilled bits left will just add to the flavour, so don't worry.)
  • Place the peppers, chilli and all the other ingredients into a blender and blitz until smooth (or to a consistency you like).

All these dips can be eaten with a wide variety of foods such as crispy fresh vegetables, apple sticks, crackers, breadsticks, rice cakes - whatever takes your fancy. The Roasted Red Pepper Humous and the Pea Humous are also great on top of salads, sweet potatoes or on rye bread for a quick protein-filled lunch. We hope you enjoy them as much as we do, and Happy Halloween to you all.

Love Caroline & the Clean Little Tummies xxxx

Couldn't keep their hands off them even for a photo!

Couldn't keep their hands off them even for a photo!



Clean Little Tummies In the Kitchen

Clean Little Tummies In the Kitchen

Bon Appetit Les Enfants!

Bon Appetit Les Enfants!