This is a delicious and colorful allergy-friendly snack for kids. My family loves hummus, so here is a recipe to add some fun and color (plus nutrients) to the original hummus recipe.
Spinach is full of vitamin K, which is important for bone health, vitamin A, manganese, folate, magnesium and iron. One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Here
is a detailed list of its health benefits.
Red bell peppers are full of vitamin C and carotenoids. To maximize the availability of vitamin C and carotenoids from bell pepper, allow this amazing vegetable to ripen. Recent studies have shown that the vitamin C content and the carotenoid content of bell pepper both increase with ripening. In addition, they contain vitamin B6 and magnesium, which when combined can decrease anxiety. Vitamin B6 also prevents bloating and hypertension due to its natural diuretic effect.
1 (15-oz) can organic chickpeas
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon olive oil
1 clove garlic
1/4 teaspoon salt
4 cups packed organic baby spinach
4 large carrots peeled and sliced diagonally
1 red pepper, seeded and sliced diagonally
1. Combine the chickpeas, tahini, lemon juice, water, olive oil, garlic, and salt in a food processor and puree until smooth
2. Add the spinach and puree until smooth. Place the mixture in a serving bowl and serve with the carrots and pepper slices
1. Allergy-Friendly Food for Families: 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Love