Roasted Carrot Hummus with Pitta & Veggies | Healthy Lunch Ideas for Kids
A healthy vegan recipe for kids that is packed full of nutritious good and great for the entire family too. This hummus is a great healthy lunch idea that can be made ahead of time and stored in the freezer!
Ingredients
- 8 carrots quartered
- 4 cloves garlic with skin on
- Drizzle rapeseed oil
- 400 g 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
- 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
Method
- Pre-heat oven to 180ºC.
- Place the quartered carrots on a baking tray along with the cloves of garlic (keep the garlic skin on).
- Roast for around 25 minutes until the carrot is soft.
- 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.
- Serve with chopped veggies and pitta bread.
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Recipe Notes & Tips
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).