Try as I might I can’t get baby S to eat carrots. He’s an amazing eater on the whole and tucks into pretty much everything that I offer to him. The exceptions are broccoli and carrots. This is an adaptation of my baby-friendly hummus recipe, which is a really easy way to sneak an extra portion of veggies in.
Carrot has the advantage of being a similar colour to the chickpeas. The hummus is slightly more orange, but not so much as anyone with an anti-vegetable radar turned on (like my 3- and 5-year-olds) would notice.
1 large carrot, peeled and diced
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)
Steam the carrot until tender. Allow to cool then blend with the chickpeas, lemon juice, garlic, tahini and olive oil 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.
I’m linking this post up to #CookBlogShare which is over at Misplaced Brit this week.