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Baby Led Feeding | Recipes | Meals & Courses | Dips & Sauces | Hummus 4 Ways

Hummus 4 Ways

Recipe By Aileen Cox Blundell

Red Pepper Hummus, Spinach Hummus, Beetroot Hummus and Regular Hummus Baby Led Feeding

Hummus is one of the healthiest and tastiest snacks you and your family can eat. It has a good mix of protein, fat, minerals and fiber and keeps hunger at bay. Yes you could buy a tub from your local supermarket but it won’t come with the same satisfaction as putting everything into a blender and whizzing up your own batch. Besides the fact that it is cheaper it will also taste even better than the store bought versions! There are so many ways you can make up hummus but these 4 are my personal favourites.

Hummus 4 Ways

Prep time

10 minutes

Cook time

0 Mins

Servings

Serves 2 Adults + 2 Children

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Ingredients

400g Cook Chickpeas (1 Tin drained)
6 Cloves Garlic Skin On
4 Tablespoons Tahini
4 Tablespoons Water
4 Tablespoons Olive Oil
1 Lemon Juiced
Pinch Paprika
Options
1 Cup Tightly Packed with Spinach
2 Red Bell Peppers Cut into quarters and roasted
2 Small Beetroots peeled and roasted until soft

Method

Basic Hummus.

  1. Pre-heat oven to 180ºC.
  2. Wrap the garlic cloves in some tin foil and bake for about 20 minutes. It is important to do this for baby hummus as raw garlic is hard to digest. When cooked remove the skin.
  3. Add all of the ingredients to your blender and blend until your hummus is smooth. You can add more water if your hummus is too thick. Add a tablespoon at a time.
  4. Sprinkle the paprika on top and serve with some soft pitta bread or vegetables. Also makes a great spread for toast.

Grilled Red Pepper Hummus

  1. Cut the red bell peppers into 4 pieces, rub a little olive oil on them and place them skin side up under the grill on full heat.
  2. Grill until the skin has started to turn dark almost burnt looking and starting to bubble. Turn over and cook the other side for about 3 minutes.
  3. Place the hot peppers into a zip locked bag or if you don’t have one handy you can also wrap the hot peppers in tin foil. Its important not to let any steam out.
  4. Leave for about 20 minutes or until they have cooled. The skin should peel off easily.
    Place into the blender with your basic hummus and blend until completely smooth and fully combined.

Beetroot Hummus

  1. Peel the beetroot and cut into small chunks. Cover with a little olive oil and roast for about 50 mins until the beetroot is nice and soft.
  2. Add the beetroot to your basic hummus and blend until fully combined and a beautiful pink colour.

Spinach Hummus

  1. Add a tightly packed cup full of spinach to the basic hummus and blend until the hummus changes to a super hero green colour and is fully combined.

Recipe Notes

If using a nutribullet use the pulse rather than at full blend setting. Blending on full makes the hummus quite watery. Hummus can be frozen. When thawed ensure to stir to combine any separation.

Beans and Lentil Recipes Beetroot Recipes BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Dairy Free Dips & Sauces Egg Free Gluten Free Nut Free Picnic Recipes Quick and Easy Recipes Recipes for Fussy Eaters Spinach Recipes Sweet Potato Recipes Toddler Recipes Vegan Vegetable Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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Leave a comment:


Ruth Ní Oisín
8.31.2017

Can I freeze the spinach hummus?… although there is only a few spoons left of it ????

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