Prep: 10 mins
Total Time: 10 mins
Makes: Approx. 250g

DESCRIPTION

Healthy dips like hummus are a great way to encourage kids to eat more vegetables. It’s super quick & easy to make and it’s a great source of vegetable protein. Delicious spread on toast or oat cakes or served as dip or sandwich filler.

Shop bought hummus can often be too high in salt for babies so it’s great to be able to make it easily at home minus the salt.

INGREDIENTS

1 x 400g tin of chickpeas

1 garlic clove, mashed

1 heaped tsp tahini paste

2 tbsp olive oil

2 tbsp water

2 tsp ground cumin

1/4 tsp paprika

juice of 1/2 - 1 lemon, depending on the size

METHOD

1. Whiz the chickpeas, garlic, tahini, olive oil, water, cumin and paprika in a blender.

2. Add the juice of half a lemon and whizz again. Taste and check the consistency. Add a little more lemon juice and/or olive oil and whizz until you get a nice smooth consistency. The amount of lemon juice you add really depends on how juicy or how big the lemon is you are using. Make sure to taste the hummus and add more or less as you like. Hummus is delicious added to a sandwich, served on some toasted pitta or used as a dip with red pepper and carrot batons.

NOTES:

• Refrigerate for up to 3 days.

• It can be frozen but texture is maintained best when fresh.
  

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