Kiddywink 2 is not just a keen gardener, he also likes to get in the kitchen and help me cook. Yes, he is often more of a hindrance than a help but it’s nice that he shows such an interest. On our way back from the green lipped mussel trial introductory session, we decided we’d get in the kitchen together, after school, and make some dip. He always feels such a sense of achievement when he helps me, even if all he does is pop a couple of things in the food processor and turn it on then do the “taste test”, reminding me the whole time to measure the ingredients for the blog (such a thoughtful little mite) than telling me that I need more “citriss” acid (he can’t quite get his tongue around citric).
1 tin of chickpeas, drained and rinsed
1 clove of crushed garlic
2 roughly chopped spring onions
3 – 4 tbsps of oil
1/2 tsp citric acid (or to taste if you don’t like things too tart)
1 tbsp of water
salt to taste
Heat 1 tablespoon of the oil in a small pan and quickly sautee the onions for a minute or 2, just to take the raw edge off. Pop all the ingredients into a food processor and whiz until smooth. Add more oil or water if it is too thick.