Name: Crudites and Dips
Yield: Makes 8 servings
Ingredients: 2/3 cup sour cream; 2 scallions, finely chopped; 1 tablespoon lemon juice; 2 ripe avocados, cut in half and chopped; 2 tablespoons mayonnaise; 1 teaspoon finely chopped fresh cilantro leaves; 2 tablespoons sour cream; 1 (15-oz.) can organic chickpeas, drained; Juice of one lemon; 1/3 cup light tahini paste; 2 tablespoons light olive oil, plus extra for drizzling; 1 garlic clove, peeled and crushed; 2 tablespoons boiling water; Sea salt, to taste; 11 oz (about 2-3 medium) very ripe tomatoes; 1 scallion, finely chopped; 1 garlic clove, peeled and crushed (optional); 1 tablespoon extra virgin olive oil; 1 tablespoon chopped fresh basil leaves; 1 tablespoon tomato ketchup; A little ground black pepper, to taste; Carrot sticks; Cucumber sticks; Red bell pepper sticks; Celery sticks; Cherry tomatoes; Blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water); Radishes; Breadsticks, small or large; Tortilla chips ("cool" flavor or the blue corn variety)

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here.

Hummus and guacamole served with breadsticks and veggie sticks make great finger foods for toddlers. Older children love these too, but make sure you offer a selection of breadsticks, chips, and pita bread for those few kids who turn up their noses at the sight of raw vegetables, however sweet and juicy they are.

Recipe notes

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