Dippy divers

1 carrot

½ pepper

¼ cucumber

4 x 15ml spoons hummus

1 x 15 ml spoon plain reduced-fat yogurt

Handful of fresh chives

Sharp knife, chopping board, vegetable peeler, measuring spoons, small bowl, kitchen scissors, spatula.

1. Top and tail the carrot, then peel.
2. Slice the carrot into sticks.
3. Remove the seeds from the pepper, and slice into strips.
4. Cut the cucumber into thick slices.
5. Place the hummus and yogurt together in the small bowl.
6. Snip the chives into the bowl.
7. Stir everything together.
8. Serve the dip, surrounded by the vegetables.

• Turn up the flavour: Try different herbs such as chopped parsley, coriander or mint. Add spices to the hummus mixture such as ½ x 5ml spoon mild curry powder, mild chilli powder or ground cumin.
• Reduce food waste: Use up leftover vegetables such as courgettes or tomatoes. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For those with an allergy to sesame, use a tahini free hummus. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?