Healthy Baby Friendly Curried Hummus from Baby Led Feeding dip and sauces recipe Long recipe image with baby hand and hummus from the best selling author Aileen Cox Blundell. Homemade healthy baby sauce and dip.

We are pretty much in the thick of an Irish changeable autumn. The weather has changed from the mild and slightly warm days in seems over night to have to utter the words – kids where are your scarves. It kind of felt for a while there that summer would last forever but with the change comes so much loveliness.

Autumn for me brings with it the arrival of an entire season of new produce from beets to pumpkins and of course lot’s of unusual squash and sweet potatoes as well as kale! The kids have been making lots of apple pies and we are still finding treasures of blackberries when we go to the park.

Hummus is one of those amazing superfoods. Chickpeas are high in iron and they also count as one of your five a day too! I bet you didn’t know that (well I didn’t until recently). So even though this hummus doesn’t have any seasonal veggies in it, I serve it with spears of sweet potato, butternut squash and softly roasted carrot and a little brown bread. It is just so ridiculously delicious and a great way of getting spices, veggies and tonnes of goodness into your kids diet.

Remember that iron that comes from plant based sources needs a little vitamin C at the same meal to get the most amount of absorption of it’s iron rich goodness. Add a few chopped strawberries, raspberries or chopped cherry tomatoes on the side and voila you have a perfect little lunch.

Let me know what you think and hope your week is amazing.

Love Aileen and this little cutie pie Oscar xxxxx

Healthy Baby Friendly Curried Hummus from Baby Led Feeding dip and sauces recipe Oscar eating Hummus from the best selling author Aileen Cox Blundell. Homemade healthy baby sauce and dip.

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • N/A
      • TOTAL TIME
      • 10 minutes
      • SERVES
      • 2 adults and 2 children

What goes in...

  • 4 cloves garlic
  • 1 x 400g tin chickpeas
  • 4 tablespoons tahini
  • 4 tablespoons olive oil
  • 4 tablespoons water
  • Juice 1 lemon
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin seeds (optional) + 1/2 teaspoon to decorate
  • 1/4 teaspoon ground cinnamon
  • 6 cardamon pods – deseeded and seeds crushed
  • 1/4 teaspoon nutmeg
  • To serve
  • Small bunch fresh coriander leaves
  • 1/2 teaspoon cumin seeds (see above)
  • Light drizzle olive oil
  • Brown bread soldiers/softly roasted veggies/oat crackers/veggie bread

How to make it...

  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 chopping up fresh coriander and cumin seeds on top then lightly drizzle over a little olive oil and serve with some soft pitta bread or vegetables. Also makes a great spread for toast.
  • HELPFUL TIP - Freeze your hummus!

    Yes hummus can be frozen and it unfreezes really well. I portion into a mini muffin tin, wrap with cling film and place in the freezer until each one is solid. Then warm the back very slightly, pop out and place into labelled freezer bags. This is really great for those busy days when you want a lunch really fast! Because the little portions are so small they defrost at room temperature in a half hour or so. Then just serve with brown bread, oat crackers or chopped up roasted veggies.