**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.

　　

Ingredients

Makes 8 servings

　　

For sour cream dip

2/3 cup sour cream

　　2 scallions, finely chopped

　　1 tablespoon lemon juice

　　

For kid's guacamole

2 ripe avocados, cut in half and chopped

　　2 tablespoons mayonnaise

　　1 teaspoon finely chopped fresh cilantro leaves

　　2 tablespoons sour cream

　　

For hummus

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

　　

For tomato salsa

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

　　

Crudités

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

　　

Dippers

Breadsticks, small or large

　　Tortilla chips ("cool" flavor or the blue corn variety)

　　Beet, carrot, and parsnip vegetable chips

　　Mini oat crackers or mini rice cakes

　　Toasted pita bread sliced into strips

　　Bagel chips (Slice 2 organic bagels widthwise into 4 thin slices. Brush with olive oil, and then bake at 150°F for 10 minutes. Break into pieces)

　　Tortilla chips (Cut 1 large tortilla into 8 slices. Place on a baking sheet and cook at 350°F for 10 minutes.)

　　Sweet potato wedges (Peel and cut 2 lbs sweet potatoes into wedges. Place them in a roasting pan, toss in a tablespoon of olive oil, and sprinkle with a teaspoon of paprika. Cook for 35-40 minutes at 400°F, turning a few times. These are great with the sour cream dip.)

　　

Make sour cream dip

Step 1

Lightly mix together all the ingredients. Don't over-stir, as the dip becomes runny quite quickly. This can be prepared the day before the party and kept in the fridge.

　　

Make kid's guacamole

Step 2

Put the avocado, mayonnaise, and cilantro in a food processor and whiz until smooth. Turn into a serving bowl and stir in the sour cream. Push the avocado pits into the mixture to prevent discoloration, Remove before serving. This will keep in the fridge for up to a day.

　　

Make hummus

Step 3

Put the chickpeas and lemon juice in a blender and work to a smooth purée. Add the tahini paste, olive oil, and garlic and blend until smooth. Scrape down the sides and add the boiling water. The consistency should be fairly loose and light. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil. Will keep in the fridge for a couple of days.

　　

Make tomato salsa

Step 4

Quarter and core the tomatoes and remove the seeds. Finely chop the tomatoes and put into a bowl. Add all the remaining ingredients and combine. Keep at room temperature until ready to serve. This will keep in the fridge for up to 3 days.

　　Reprinted with permission from_Great Parties for Kids_ , Copyright © 2006, by Rose Hammick and Charlotte Packer. , Ryland Peters and Small, Inc.