Crackers and dip – pretty much the epitome of snack time. We try not to snack too much in our house in order for the cub to focus on eating meals. But when we do eat snacks, we try to make them wholesome and nutritious.
The cub began by helping prep our ingredients. In this case – butter! Her knife skills are improving! Practice makes perfect.
Colorful, large measuring cups make it easy for little toddler hands to hold. From the look on her face, you know she’s proud of herself. Mission accomplished.
A bit more difficult of a task, but she executed perfectly. Measuring herbs and spices always has an additional step – stop and smell the aroma! She was picking the spices this time by smelling curry and garam marsala. She picked curry!
In goes the agave syrup. “I can do it grandma,” explained the cub.
The cub enjoys using her pink piggy spatula to stir all the ingredients for the crackers. We needed to mix it until it became a ball of dough. The cub started and then grandma DiDi took over.
After the dough is formed, roll the dough into a log, wrap in plastic wrap and place in the refrigerator. While the cracker dough chills, we started the hummus.
Grandma DiDi heard that boiling your canned garbanzo beans first will help them blend into a creamier hummus. So after the beans boiled, the cub helped add them to our blender. Another fun task for her was watching the liquid separate from the beans.
Measuring and smelling all the yummy ingredients into the blender. The cub dumped everything in and then stood back for the blending part. She doesn’t like how it makes such a loud noise.
Cracker dough is ready. Slice into 1/8 inch rounds and place on a lined baking sheet.
After placing them on a prepared baking sheet, sprinkle the tops with poppy seeds. The cub took this task very seriously and kept asking us to look at her work. “Good job, honey!” Pop them in the oven and then it’s time to eat!
As soon as the crackers cooled, the cub dove right in!
Make some for your cub at home and feel confident you are feeding them whole ingredients, with no crazy additives you find in so many products these days. Dive in!
Artichoke Hummus and Whole-Wheat and Poppy Seed Crackers
(Cracker recipe adapted from Vegetarian Heartland )
- 1 can garbanzo beans
- 1 tbsp. tahini
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 lemon juiced – or more to taste
- 1/4 cup marinated artichoke hearts
- 1 clove garlic or more to taste
- 1/2 bay leaf
- salt to taste
- olive oil
Heat garbanzo beans in juice with garlic and bay leaf at a simmer for 20 mins
Remove bay leaf
- Strain beans and garlic into blender, reserving 1 Tbsp or more liquid for blender
- Add all other ingredients to blender and mix well until creamy
- To serve drizzle with good quality olive oil
Note: Store in air-tight container for up to a week in the fridge.
Whole-Wheat Pumpkin and Poppy Seed Crackers
- 1 cup whole-wheat flour
- 1/2 tsp poppy seed, plus more for sprinkling
- 1/2 tsp ground spice of choice – we chose curry but you can use spice of choice, even cinnamon
- 1/2 tsp fine sea salt
- 1 Tbsp agave
- 4 Tbsp cold unsalted butter, cut into small cubes
- 1/4 cup canned pumpkin puree
Pre-heat oven to 350 degrees
Measure all dry ingredients into bowl.
- Work cubes of butter into dry ingredients with pastry cutter or fork until they are incorporated well into dry small particles
- Add pumpkin and mix well into ball
- Wrap in plastic wrap and form into log about 6 inches long. Refrigerate for 1 hour
- Slice with sharp knife into 1/8 inch slices and place on a parchment covered baking sheet
- Sprinkle with more poppy seeds
- Bake 15 – 20 min until edges start to brown