Baby-Friendly Hummus

Recipe by Alex DavisCourse: LunchDifficulty: Easy


Prep time


Cooking time



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!

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