Beverley Glock finds farm-fresh food to make with your children. Seven-year-olds can prepare this dish with you

My son loves this as it makes your wee pink and he thinks this is really cool. Beetroot is packed with vitamins and it makes the hoummos bright pink, which gives it a real “wow” factor. In this recipe for beetroot hoummos I have used tinned chickpeas; you can also use dried but make sure that you cook them thoroughly. Children can grate the beetroot and chop the cucumber with a round-bladed knife.

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4

2 uncooked beetroot, peeled and grated
450g tin of chickpeas, drained and rinsed
Good pinch of sea salt
Juice of 1 lemon
1 garlic clove, chopped
4 tbsp live natural yoghurt
1 tbsp extra virgin olive oil (omit for low-fat version)
4 wholemeal pitta breads
Cucumber, carrot and pepper sticks for dipping

Place all ingredients, except the pitta bread and vegetable sticks, into a blender and whizz until puréed. Pour into a bowl and serve with the vegetable sticks and warm pittas, sliced into fingers.

www.splatcooking.net

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