Mini chefs – rice cake faces

At our mini chefs classes we’ve noticed that children always enjoy playing with their food and these hummus rice cake faces always go down well.

They’re so easy to make – simply spread hummus onto a rice cake and make a face with your favourite chopped veggies.

To keep it healthy make your own hummus – that way you can leave out the salt.

Ingredients (makes 2)

For the salt-free hummus

1 tin of chickpeas, drained and rinsed

1 tablespoon olive oil

1 tablespoon tahini (sesame paste)

1 lemon, squeezed

Cold water

For the rice cake faces

2 rice cakes

1 portion of hummus

2 cherry tomatoes

1 cucumber

1 red pepper

Method

1. To make the hummus place the chickpeas, olive oil, tahini and lemon juice into a blender or food processor*. Pulse until smooth. Add water a spoonful at a time until you have the consistency you like.
2. To make the faces slice the cherry tomatoes in half (they can be a choking hazard so always cut lengthways), slice the cucumber into rounds and the red pepper into thin slices.
3. Take one rice cake and spread it with hummus.
4. Arrange the vegetables into a design of your choice and repeat with the other rice cake.

*You can also make this recipe with a hand held blender in a bowl or by mashing everything together well (you will have a chunkier texture if you mash).