Baby-Friendly HummusCourse: LunchDifficulty: Easy
Babies and young children tend to love hummus, and I believe that the best hummus is home-made! My son used to love this as one of his first purees, and now it’s one of his favourite sandwich toppings. In this simple version I add capsicum, which is a rich source of vitamin C, to boost iron absorption from the chickpeas. Roasted garlic gives this hummus a rich, savoury flavour, avoiding any need to add salt which little ones can’t yet process.
1 can of chickpeas, drained and rinsed
1⁄2 a capsicum
3-4 garlic cloves
1 tbsp tahini
Juice of 1⁄2 lemon
1⁄2 cup water, more as needed
- Preheat the oven to 200°C (400°F). Slice the capsicum and peel the garlic. Roast until soft and fragrant; garlic will take up to 10 minutes, capsicum about 15. Keep an eye on them so they don’t burn.
- Blend all the ingredients in a high-speed blender or a food processor until smooth.
- Take the baby’s portion out and add salt to taste, or just have the hummus without the salt (it’s still delicious). Enjoy!