This recipe is for all the 'lil dippers out there. This is an idea we got courtesy of babble - why not throw in some peas to your homemade hummus for an added nutritional boost?!! Your children do not have to be the wiser  - or you can get them involved in the meal preparation and through the process they may come to realize - peas can please!

The options are really endless here as for add ins to your hummus- so, if you are feeling ambitious or just have some additional time - why not create a trio of hummus dips? Peas to one, roasted red peppers to another and maybe even some edamame or white beans and pine nuts to the third?! I'll add those recipe options on another post! For now here's our basic hummus recipe we use at our house with the added peas:

Ingredients:

• 1 can (19 oz) chick peas/garbonzo beans drained
• 1 clove garlic 
• 2 tbsp tahini (if you don't have tahini which is preferred - some people throw in peanut butter with some sesame oil as a substitute)
• 1 tsp salt
• 4 tbsp fresh lemon juice (we like lemon around here so scale this back or gradually add it to your preferred taste)
• 2 tbsp olive oil
• 1 cup peas
• pepper to taste (we use white pepper so you can't see the pepper)

Directions:

• In blender, chop garlic. Pour drained chick peas into blender, reserving a few for the garnish. Place tahini, salt, lemon juice, peas (also reserve a few for garnish), pepper and blend until creamy and the ingredients are mixed well. Add olive oil till super creamy and fully distributed.
• Transfer to serving bowl and garnish with reserved chick peas & peas.
• Serve with your favorite pita chips & crudite!
  

Kale is a member of the vegetable elite -  high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. It also contains anti-cancer properties. Knowing how healthy it is my daughter and I set off today to make the increasingly popular kale chips. And I have to say we were pleased! While they have a unique smell when they cook, my daughters were elated to find they taste just like chips. And honestly they are easy to make as they are to get your little ones to munch on. They are a great accompaniment to your kids sandwich at lunch or a snack for when you and your kids are hungry in between lunch and dinner! My five year old thought we'd also try them as a topper on our tomato soup at lunch - and it was fantastic! They also store great in air tight containers!

Ingredients:

• 
Bunch of kale

• Olive oil
• 
Salt, to taste

Directions: 

• Preheat oven to 350 degrees.
• Hold the thick stem of each kale leaf with one hand and pinch the base with the fingers of other hand and rub them up the stem. The leafs will tear right off.
• Put the kale pieces on a baking sheet lined with parchment paper or silpat (a silicone baking mat)
• Pour on a little olive oil and toss with clean hands. Sprinkle with salt (and pepper if your kids enjoy a little kick)
• Make sure the kale is in a single layer on baking sheet.
• Bake at 350 degrees for 12 to 14 minutes or until crisp keeping an eye on the chips in case they start to burn.

- & ENJOY!-