There aren’t many things that all five of us in the Sneaky Veg household will eat and true to form hummus unfortunately isn’t one of them. When R started nursery at the age of two and a half he did like it, but it went the way of so many other things and he will no longer eat it. The rest of us however are dedicated hummus lovers. Not many a day goes by when Miss R asks whether she can have hummus and pitta bread for lunch. I’m glad to say that Baby S is following in our footsteps and is shaping up to be a hummus lover too.
Shop bought hummus is unfortunately full of salt so I’ve started making my own so that the whole family can eat the same thing as salt isn’t good for babies. This recipe is surprisingly easy to make and tastes delicious, even without the salt. You can always keep a grown-ups portion separate and add salt to that if you prefer.
Hummus is perfect for baby led weaning – spread on bread or rice cakes for younger babies, and then used as a dip for older babies. At the moment Baby S picks up and tries to eat any kind of bowl or plate I give him so we’re still in the spreading on rice cakes zone!
Some very young babies might struggle to digest the chickpeas so start with a small portion.
1 x 400g tin chickpeas, drained and rinsed
Juice of one lemon
1 clove garlic, crushed
2 tbsp tahini (sesame paste)
2 tbsp olive oil
1-2 tbsp water
Salt, to serve (optional)
Blend the chickpeas, lemon juice, garlic, tahini and olive oil together until smooth. Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency.
Keeps for a couple of days in the fridge in an airtight container.