Let’s Make Some Hummus!

Hummus is a Baby Led Weaning Staple! Babies love it on it’s own but it is a great way to get stubborn babies to eat their veggies. Broccoli was a tough one for my little guy, but one of the ways I was able to get him to eat it was by putting some hummus over top. He ate it right up. Hummus is also a great one to spread on thin slices of toast. This hummus recipe is quick, easy and requires minimal time and it keeps well in the fridge for a few days so I always make a double batch and use it where I can in my little guy’s meals and may even sneak some for myself.

Why Chickpeas?

Personally, Chickpeas is one of my favorite foods and one of the best plant-based protein sources. Chickpeas are filling and versatile, I use them in many recipes for some added protein and nutrition and my little guy seems to love it every time. Chickpeas are not only high in Protein but they are also high in Fiber, both very important for our babies. They are a great source of Potassium and Magnesium which contribute to a healthy heart. Lastly, one of the best parts about using Chickpeas in your little one’s diet is that they are inexpensive and easy, one can is about a dollar and makes enough hummus to last you all week.

Ingredients:

• One Can of Chickpeas *No Salt Added

• 1/4 Cup Lemon Juice

• Garlic Powder or One Garlic Clove (I recommend using Garlic Powder for BLW recipes, not as strong as using raw Garlic)

Two Tablespoons of Olive Oil

• Cumin

• 1/3 Cup Almond Milk *Unsweetened Plain

How to Make It:

Start by draining your can of Chickpeas and rinsing them well.

Put them into a blender or food processor with 1/4 Cup of Lemon Juice, Garlic Powder, Cumin, Two Tablespoons of Olive Oil and 1/3 Cup of Unsweetened Almond Milk.

Blend everything together until the consistency is smooth and it’s ready to serve! If needed add in a few extra splashes of Almond Milk.