Baby Hummus

Smooth, mild and creamy this is a great baby hummus recipe, with no added salt it's perfect for babies and toddlers. Providing plant-based protein, fiber and a vegetarian source of iron.

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Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: baby hummus, hummus for baby, smooth hummus, homemade hummus, toddler hummus

Diet: Gluten free, Vegan

Servings: servings

Calories: 93kcal

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Equipment

1 Food Processor Or a vented blender

Ingredients

400 gram Chickpeas (canned) You will use both the chickpeas and the canning liquid in this recipe)
2 cloves roasted garlic
3 Tablespoons lemon juice
½ cup tahini
¼ cup extra virgin olive oil

Instructions

If not already done, roast your garlic. I do this by roasting an entire bulb of garlic when I am making a roast dinner.
Empty your can of chickpeas including the canning liquid into a microwave proof bowl. Cover and microwae on high for 2-3 minutes until the chickpeas are piping hot.
Pop all the ingredients into a blender or food processor and blend until smooth.

Notes

Try the microwaving technique, I promise the hot chickpeas really do blend into a super smooth homemade hummus.
Carrots and hummus are a match made in heaven. If you are serving carrot sticks to a baby be sure to cook the carrot sticks until they are soft and squishable with your finger. Hard foods like carrots can be a choking risk.
Thick pastes like hummus can be safely served to babies as a baby-led weaning option if they are spread thinly onto a piece of toast.
Homemade baby food: Hummus can be combined with pureed veggies
To make this hummus for baby suitable for the whole family all you need to do is season with salt. Remove baby's portion first, then salt the remainder and enjoy!
Storage: Homemade hummus will store in the fridge for up to five days in an airtight container. You can also freeze your hummus for up to 4 months. When you defrost frozen hummus you may notice some liquid will have separated out, just give it a good stir and it will be good to go.
Chickpeas: I use canned chickpeas that are canned with no added salt. You will use both the chickpeas and the canning liquid in this recipe). Chickpeas are also known as garbanzo beans.
Roasted garlic cloves: Roasted garlic has a milder flavour than raw garlic.
Tahini: This is a paste made from sesame seeds, you can buy it hulled or unhulled. I find hulled tahini is the best when making hummus as it has a milder taste.
Extra virgin olive oil: I like the richness of flavor EVO brings to hummus, but you can use another plant-based oil if you prefer.

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