Creamy Chickpea Hummus
July 17, 2013 432 Views
Chickpeas are an ideal first food for baby thanks to their creamy consistency and mild flavour. This creamy dip is not only a crowd-pleaser but also a fantastic source of iron and protein. Hummus is THE go-to meal at my home, especially for those “I don’t feel like cooking”, “I don’t have time to cook”, “I don’t know what to cook” days!
I also like to stray from the traditional recipe every once in a while by adding some tart Greek yogurt for an extra kick of flavour as well as some extra creaminess, and not to mention a healthy dose of calcium!
Here are some other tasty variations of the traditional recipe:
- Use roasted garlic instead of raw garlic.
- Add puréed sweet potato, carrots, pumpkin, beets or roasted red pepper.
- Garnish with some fresh sumac for an extra kick of flavour.
- Go green by adding sautéed kale or fresh spinach leaves.
- Substitute chickpeas with white navy beans.
- Add finely chopped sundried tomatoes or fresh tomato paste.
- Add some spice with chipotle, jalapeno or hot pepper flakes.
- Don’t have lemons on hand? Substitute with freshly squeezed lime juice.
- For an extra creamy hummus, add 1-2 ripe avocados.
My son can’t get enough of hummus…here’s the proof:
Here are some serving suggestions for baby:
- As a dip with raw/steamed veggies such as carrots, red peppers, thinly sliced cucumber or chunks of cheese. (Perfect for baby-led weaning!)
- Alone by the spoonful or mixed with puréed chicken.
- Serve with grilled chicken or fish chopped into small pieces.
- As a spread in sandwiches, tortillas or pita wraps.
- With homemade pita chips, crackers or toasted bread, cut into cubes.
(Yields about 2 cups)
1 can chickpeas, drained and rinsed
2 heaping tbsp. tahini (sesame) paste
2 heaping tbsp. plain Greek yogurt (optional)
juice of one lemon
1 garlic clove (or more, if desired)
1 tsp. ground cumin powder
2 tbsp. extra-virgin olive oil
2 tbsp. water
salt to taste
* This recipe is recommended for 8+ months because chickpeas tend to cause gas and might be difficult for smaller babies to digest. However, in my home it is served (with tahini) from 6 months on.
Drain and rinse chickpeas thoroughly then remove the skins, if desired. To learn how to quickly remove the outer coating of chickpeas take a look here: ”Sweet Potato Hummus“.
Thinly slice garlic then juice the lemon.
*TIP: To get the most (juice) out of the lemon, roll back and forth on a cutting board before cutting-this softens the lemon and releases the juice!
Place all the ingredients in a large food processor.
Blend on high until smooth and creamy. Be sure to taste if the hummus needs more seasoning. If the hummus is too thick add more water, lemon juice, or olive oil, as desired.
Serve at room temperature with baby’s favourite dipping “tool!”
Store leftovers in the fridge for up to 4-5 days. I also freeze portions in air-tight containers for a
lazy rainy day.
Hummus freezes well although it does tend to have a slightly grainy texture once defrosted. Simply add more lemon juice or olive oil and blend it in a small food processor until creamy and smooth.
What’s your favourite hummus recipe?
This entry was posted in and tagged 8+ months, Baby Bites, BLW-friendly, chickpeas, cumin, Dips and Spreads, egg-free, Family Bites, garlic, gluten-free, hummus, lemon, olive oil, raw, tahini, Toddler Bites, Vegetables. Bookmark the permalink.