As hummus is so versatile you really can make all kinds and just play about with it. Shop bought hummus can have quite a bit of salt in it, so to ensure there is zero salt, then I just made my own baby friendly hummus.
Its not the traditional way to make it, but its really baby friendly, its super quick and something that your wee one will enjoy helping with when they are old enough, Izzy has been helping me since she was about 18 months old. I didn’t use tahini as you cant always find it easily and I just wanted a quick and cheap version. Hummus is a great way to get peanuts into the diet in a safe way (Whole nuts shouldn’t be given to babies under 12 months) – Recent research suggests you really want to be exposing baby to peanut protein from 6 months unless there is a existing immediate family allergy present.
**Please be aware and mindful that this research did use 4 month old babies as part of its test study but this was NOT giving them actual food like you would a 6 month old baby. Recommendation is still around 6 months.This has caused a bit of confusion around and about so I just wanted to make that clear from my perspective.**
N.B -If there is an allergy then just leave the nut butter out and voila!
Chickpeas are also a fantastic way to get calcium into the diet if parents are not wanting to offer cows milk too often. (Babies under 12 months shouldn’t be given cows milk as a drink, its completely fine to cook with from 6 months)
Izzy loves hummus and its often used on picnics, with salads, as a snack, spread on sandwiches, spread on steak.. all sorts. Its a super easy sure fire way of getting some goodness into baby. Great parent points ahoy!
The ingredients below are measured out as rough amounts. I normally use either tins or cartons of chickpeas in water and they weigh about 300-400 grams so if you want to make a big batch then just double the quantities. I found a big batch keeps for about 5 days in the fridge.
What you need:
- Food Processor / Blender, use a normal sized one so you can make more (Please see picture above for example)
- Silicon Spatula (To remover hummus, you can use anything you have to hand though)
- Chick peas (You can use the dried ones and soak for 24 hours, then cook for an hour if you have that much time, but I just use the tins or cartons in water) I also removed the skins from the chickpeas for the first few times of making it then I really couldn’t be bothered, but if you prefer your hummus to be smoother then you can go ahead and take the skins off.
- A glug of Olive Oil
- A good tablespoon of nut butter (Some nut butters have added sugar ect so you really want to go for the all natural ones, cashew nut butter is extremely delicious, its not all about the peanut)
- Lemon / Lime Juice
- Pepper, to taste
- Pan fried garlic (I use a heaped teaspoon of really lazy garlic you can get in jars, as its already chopped up for you but you can just crush a clove and pan fry in a little olive oil for about 5-7 mins) I would use one fresh garlic clove per tin / carton of chickpeas
- A tablespoon or water or a little less, a little more
(Each bullet point is a different option, not meant to put in all at once, but hey, I’ve never tried it.. let me know if anyone does it!)
- Half a Red / Orange and Yellow Bell pepper, de seeded and skins removed (Roast in oven at 200 degrees C for about 30 mins – I then place them in a sealed plastic sandwich bag to cool as it makes it easier to remove the skin later)
- A half handful of toasted pine nuts and handful of basil
- Tablespoon of Pesto (I just use the jar stuff, you can make your own if you have time)
- A teaspoon of Harrisa paste and a few mint leaves for a nice kick
- A couple of handfuls of spinach (Wilted in a pan and left to cool) with a couple of teaspoons of green herbs, such as oregano
- 2 Ripe Avocados, skin off and de seeded and 1/2 teaspoon of oregano
Simply bung everything into the blender, except the water. I normally put the chickpeas in first, then the nut butter, then the lime / lemon, then the olive oil then garlic, any optional extras then the seasoning… give it a whizz then add a little of the water and whizz again, check the consistency and if you like it thicker, leave it, thinner then add a little more water. Its really important to add a little at a time or you run the risk of it being too watery.. And that’s just a massive pain in the butt!
And that’s it. Easy peasy!