Creamy Chickpea Hummus

[Total: 40    Average: 3.8/5]


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.


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.

(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“.


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!


Place all the ingredients in a large food processor.


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.


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


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.


Creamy Chickpea Hummus written by Lisa Codina average rating 3.8/5 - 40 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!