Hummus 4 Ways - Beetroot,Spinach,Roasted Pepper and Basic

21st Jan 16 | Family

Hummus is an amazing snack for your little one. 

It’s soft, delicious and packed with nutritious ingredients that will nourish their little bodies - especially when have the added yumminess of spinach or beetroot. It may seem easier to just a buy a tub from the supermarket but making your own takes all of 5 minutes (yes it is that quick).

The ingredients can be bought in most supermarkets and are pretty inexpensive too.

To make the hummus I put all of the ingredients into a blender and blend until you have reached a nice smooth consistency.  If you have a high speed blender only blend half of the chickpeas to start then add the remaining amount and pulse for a few seconds.

This keeps it thick and spreadable. Serve spread on toast, soft baby crackers, pitta breads or home made wraps.

Preparation Time: 5 mins

What goes in...

400g Cook Chickpeas (1 Tin drained)

6 Cloves Garlic Roasted (roast in the oven skin on for 20 minutes. When cooked remove the skins)

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 (50mins)                

How to make it…

Preparation Time Basic Hummus: 10 mins
Makes: 8 Baby Portions
Freezing: Can be frozen and will last for approximately 1 month.  When thawed ensure to stir to combine any separation.

Basic Hummus.

1. 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.

2. 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.

5. 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.

Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.

Find her gorgeous recipes at http://www.babyledfeeding.com/or follow her on Facebookhttps://www.facebook.com/babyledfeeding

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