Tinned sardines are a great source of omega 3, calcium and vitamin D and this nutrient packed dip is great spread on toast or eaten with raw veg sticks. The bones in sardines are very small, and when they are cooked and put in tins, the bones get softened considerably, but make sure to blend this hummus thoroughly.
Makes 4 portions | Not suitable for freezing | Prep: 5 minutes | Suitable from 10 months
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10 Portions
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5 mins
prep time -
10 mins
Cook time -
suitable for freezing
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V
Vegetarian
Ingredients
- 1 x 120g tin of sardines in olive oil
- ½ x 400g tin of chickpeas, drained
- 200g full fat cream cheese
- Squeeze lemon juice
- 1 garlic clove, peeled and crushed
- 1 tbsp fresh parsley
Method
- Remove the sardines from the tin, reserving the oil and add them and all the other ingredients to a blender and blend together until smooth. If the dip is too thick, add a little oil from the sardine tin for extra good fat for babies.
