Creamy Chickpea Hummus

Creamy chickpea hummus is an ideal, easy-to-make snack for the family. This variation is made with additional tart Greek yogurt and earthy, smokey cumin.
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hummus

With their creamy consistency and mild flavour chickpeas are an ideal first food for baby. This creamy chickpea hummus is not only a crowd-pleaser but also a fantastic source of iron and protein.

Hummus is one of my go-to meals in my recipe repertoire, especially for those busy days when I don’t have the time (or desire) to cook! I quickly whip up a batch of this creamy chickpea hummus and serve it in a variety of ways.

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Although this recipe varies from the traditional one, it still has that same creamy texture. The addition of tart Greek yogurt adds an extra bite and creaminess, as well as a healthy dose of calcium, and the ground cumin gives this hummus an earthy, smokey flavour.

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.

Ingredients
(Yields about 2 cups)
1 can chickpeas, drained and rinsed
2 heaping tbs. tahini (sesame paste)
2 heaping tbs. plain Greek yogurt (optional)
juice of one lemon
1 garlic clove (or more, if desired)
1 tsp. ground cumin powder
1-2 tbs. extra-virgin olive oil
1 tbs. water
sea 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“.

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Thinly slice the garlic then juice the lemon.
*TIP: To get the more juice out of the lemon, roll back and forth on a cutting board before cutting. This softens the lemon and releases the juices more easily!

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Place all the ingredients in a large food processor.

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Blend on high until smooth and creamy. If the hummus is too thick add more water, lemon juice, or olive oil, as desired. Taste and adjust seasoning as needed.

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Serve at room temperature with baby’s favourite dipping “tool!”

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Store leftovers in the fridge for up to 4-5 days or store in the freezer for up to 6 months.

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.

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Creamy Chickpea Hummus written by Lisa Codina average rating 5/5 - 1 user ratings

  • Jordan | Berlin by the Bay

    Ha-he totally loved the hummus! What a good little eater! We love some hummus in this house as well!

    • Lisa @bitesforbabies

      I know!! I have a few more videos of him going to town on it…I didn’t know which one accurately portrayed his love of hummus, lol!