Chickpeas are rich in fibre and protein, and hummus makes for the perfect snack any time, as a spread or as a dip with crackers, celery and carrot sticks. The tahini in hummus is made from ground sesame seeds.
Makes about 500 g (1 lb 2 oz/ 2 cups).
Ingredients 9
400 g tinned chickpeas, drained, liquid reserved
1 lemon, juiced
2 tbsp hulled white tahini
1⁄2 tsp ground cumin
1 garlic clove, roughly chopped, optional for babies
1⁄4 tsp smoked paprika, plus extra to serve, just a tiny amount for babies
3 tbsp olive oil, plus extra to serve
1⁄4 tsp sea salt, omit for babies
1⁄4 tsp freshly ground black pepper, use less for babies
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Method 4
In a food processor, pulse the , , , , and until smooth.
With the motor running, slowly pour in the in a steady stream. Purée until very smooth and creamy. If the mixture is too thick, add some of the reserved chickpea liquid, a little at a time. Season to taste.
To serve, sprinkle with extra and drizzle with .
Store in a sealed container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies you can leave out the garlic to make a really mild hummus.
For older babies this is great to serve as a spread on toast ‘soldiers’ (finger-sized pieces).
For toddlers serve with celery or carrot sticks for dipping.
