Go Back
+ servings
hummus on white plate with cucumber in background

Homemade hummus for babies

Mandy Mazliah
This recipe for homemade hummus for babies contains all the ingredients you'd expect to see in the traditional chickpea and tahini dip - minus the salt. Perfect for baby led weaning, toddler snacks and baby lunches.
4.91 from 11 votes
Prep Time 15 mins
Total Time 6 mins
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 215 kcal


  • 240 g tinned chickpeas (one standard 400g tin), drained and rinsed
  • 1 lemon juiced
  • 1 clove garlic crushed (optional)*
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1-2 tablespoons water
  • salt to serve (optional)*
  • extra olive oil, za'atar, oregano or paprika to serve (optional)*


  • If you wish you can lightly sauté the garlic in olive oil before adding to the hummus to make it a gentler taste for babies. You can also remove the skins from the chickpeas if you wish, but this isn't essential.
  • Add the chickpeas, lemon juice, garlic, tahini and olive oil to a blender. Blend until smooth. Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency. I find that the smoother the better when serving this to babies.
  • Drizzle with a little extra olive oil and some oregano, za'atar or paprika to serve if desired.
  • Keeps for a couple of days in the fridge in an airtight container.


  1. If you want a really mild hummus to serve to your baby you can leave the garlic out. 
  2. Remove your baby's portion before adding salt or extra oil, herbs or spices.
  3. Nutritional information is approximate and is intended as a guide only. 


Calories: 215kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 8mgPotassium: 250mgFiber: 6gSugar: 4gVitamin A: 27IUVitamin C: 16mgCalcium: 49mgIron: 2mg
Keyword hummus for babies
Tried this recipe?Let us know how it was!