Baby's First Hummus: Chickpea & Sesame Spread
A smooth and creamy hummus made with chickpeas, tahini, and olive oil, perfect for introducing new flavors and textures to your little one. This recipe is salt-free and garlic-free (unless you want to try a tiny bit).
Ingredients
- 1/2 cup cooked chickpeas (canned low-sodium, rinsed, or home cooked)
- 1 teaspoon tahini (stir well before measuring)
- 1 tablespoon olive oil
- 2-3 tablespoons water (to thin)
- (Optional: a squeeze of lemon juice - a few drops)
- (Optional: a pinch of garlic powder)
Instructions
Step 1: Gather all your ingredients: cooked chickpeas, tahini, olive oil, and water. Have your blender or food processor ready.
Step 2: Rinse the canned chickpeas thoroughly under cold water. This helps remove any excess sodium.
Step 3: Place the rinsed chickpeas into the blender or food processor.
Step 4: Add 1 teaspoon of tahini to the blender. Make sure to stir the tahini well in its jar before measuring, as the oil tends to separate.
Step 5: Pour 1 tablespoon of olive oil into the blender.
Step 6: Add 2 tablespoons of water to the mixture. This will help create a smooth consistency.
Step 7: Begin blending the ingredients on low speed. Gradually increase the speed until a smooth paste starts to form.
Step 8: Stop the blender and scrape down the sides with a spatula to ensure all ingredients are incorporated.
Step 9: If the hummus is too thick, add the remaining 1 tablespoon of water, one teaspoon at a time, until it reaches a smooth, scoopable consistency. It should be thinner than store-bought hummus, more like a thick puree.
Step 10: (Optional) For a hint of traditional hummus flavor, add a tiny squeeze (1/4 tsp) of lemon juice and/or a very small pinch of garlic powder.
Step 11: Blend for another few seconds to incorporate the lemon juice and garlic powder (if using).
Step 12: Taste a small amount of the hummus yourself. It should be mild and palatable for a baby. Do not add salt.
Step 13: Serve a small amount on a soft cracker, toast, or as a dip for steamed vegetable sticks. You can also offer it on a spoon.
Step 14: Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
Step 15: Before serving again, check the consistency and add a tiny bit of water if needed to rehydrate.
Safety Notes
- Adult supervision required during blending.
- Introduce sesame slowly to check for allergies. Watch for any signs of allergic reaction (rash, hives, swelling, difficulty breathing).
- Ensure chickpeas alone were tolerated before introducing hummus, due to possible cross-reaction with peanut.
- Cut vegetables into small, manageable pieces to prevent choking.
Nutrition (per serving)
Calories: Approximately 60 kcal per serving
Protein: 2g
Carbs: 6g
Fat: 4g