Vegetable Plate with Hummus

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My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his serious eczema. I used to be that Mum who was stopped in the street by strangers every time we went out. They would notice his skin condition, then gasp and say, “Oh my goodness, what is wrong with your baby!?” I used to be that Mum who was at the GP’s office every week loading up on steroid creams. That Mum who would wake up at 2am every single morning to bathe my son and wet wrap him to help him sleep. Now, I am that Mum who sometimes even forgets her son has allergies/eczema. through complimenting all we have learned through the doctors, We have developed a gut health-focused diet in order to complement strategies we have learned through years of doctors visits. This (and a few environmental changes e.g. eliminating chemicals used in the house) my son is happy and healthy.

Further Food Nutritionist Commentary:

First of all - you sound like a great mom! It's so important to advocate for your littles and you did just that. I also love this recipe - for those suffering from ecxema and those who do not. This recipe is packed with good-for-you fats from the olive oil which is great to nourish the skin from the inside out. Using garlic and lemon with just s punch of salt keep this recipe low in sodium but big on flavor - nice combination! It's also great that you served this hummus with vegetables - kids usually love "dip-able" foods, so instead of serving with crackers, pretzels or chips, you're getting an extra serving of veggies into your kids' bellies.

By Megan Wolf MS, RD

Vegetable Plate with Hummus

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Servings: 2

Ingredients

½ head cauliflower
2 carrots (cut into sticks)
1 cucumber (cut into slices)
1 can chickpeas (drained)
¼ cup olive oil
1 clove garlic
lemon juice (if desired)
pinch of salt

Instructions

  1. Cut cauliflower, carrot sticks and cucumber slices.
  2. Arrange around the outside of a plate.
  3. In a food processor, whizz together a can of chickpeas, olive oil, garlic, salt and lemon juice if using, until smooth or desired consistency. Add water as needed.
  4. Serve veggies and hummus together!
Cut cauliflower, carrot sticks and cucumber slices. Arrange around the outside of a plate. In a food processor, whizz together a can of chickpeas, olive oil, garlic, salt and lemon juice if using, until smooth or desired consistency. Add water as needed. Serve veggies and hummus together!

Nutrition Information

Per Serving:  Calories: 443; Total Fat: 29g; Saturated Fat: 4g; Monounsaturated Fat: 20g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 418mg; Potassium: 661mg; Carbohydrate: 38g; Fiber: 11g; Sugar: 11g; Protein: 11g

Nutrition Bonus:  Vit A: 207%; Vit C: 106%; Iron: 20%; Calcium: 11%

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