Roasted Carrot Hummus with Pitta & Veggies | Healthy Lunch Ideas for Kids

Last summer my 11 year old Dylan told me he wanted to be a vegetarian. He always had a huge love for animals and his little heart just didn’t feel right about eating them any more. My husband and I do our best to raise strong children and even though we both eat meat, we had to do our best to support my lovely boy the very best way we could.

As a family we are eating a lot less meat and a lot more vegetarian dishes every week. Our meals have become more of a ‘self serve’ which the kids love! For example last nights tea was this yummy roasted carrot hummus. It was served with a tonne of veggies and pitta bread. Raw carrots and beans may not be your cuppa tea, so choose whatever vegetables your family love and for smaller babies and toddlers steam them first until they are safe to eat.

The rules for the toddler are; one piece of pitta ONLY, 1 GINORMOUS scoop of hummus, 2 green things and 4 pieces of tomato (it is just 1 cherry tomato cut into quarters) and he loves carrots so he can have as many of those as he wants. The magic is, when he chooses his own veggies he eats every single one!

Iron is so important for growing children so it is a concern as a Mum when your child no-longer eats meat.  Non-heme iron – the iron that is found in plant based foods, chickpeas, dark green leafy vegetables etc is harder to absorb than the iron found in meat. So pair with vitamin C which really helps with the absorption.

This hummus is so delicious and I promise if you try it once you will end up making it again and again and again! It is:

and uses the best of Irish produce!

You can find all of the ingredients for this delicious hummus in your local Dunnes Stores.

If you want to see more vegetarian recipes for kids then check out these: Sugar-Free Baked Beans, Super Veggie Loaded Pasta, Butternut Squash Creamy Pasta Sauce.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook. Happy Easter. Hope you are all doing something super fun with your families!

Aileen xo

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 2 Adults and 2 Children

What goes in...

  • 8 carrots quartered
  • 4 cloves garlic (with skin on)
  • Drizzle rapeseed oil
  • 400g tin chickpeas
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons tahini
  • Juice 1 lemon
  • Zest and Juice of 1 clementine
  • Large sprig rosemary (you can tweak according to your own tastes)
  • To serve
  • Chopped veggies into the same sized shapes. I used raw beans, raw courgettes, raw carrots. For smaller babies gently steam veggies until they are soft enough to eat.
  • Good quality Pitta bread

How to make it...

  1. Pre-heat oven to 180ºC.
  2. Place the quartered carrots on a baking tray along with the cloves of garlic (keep the garlic skin on).
  3. Roast for around 25 minutes until the carrot is soft.
  4. Remove the skin from the garlic then add all of the ingredients for the hummus to a blender. Blend until it has a super smooth and creamy texture. If the hummus is too thick you can add a little extra water (one tablespoon at a time) until you get the consistency you prefer.
  5. Serve with chopped veggies and pitta bread.
  • HELPFUL TIP - Freezing Tip!

    Hummus is a great thing to make ahead of time and freeze. I portion into ice cube trays so that when Oscar is hungry I can pop one or two out, leave it a bowl and it defrosts in less than 20 minutes at room temperature! Super quick meal for those busy days. You could also take out of the freezer if you are a planning (which i'm usually not).