With their creamy consistency and mild flavour chickpeas are an ideal first food for baby. This classic chickpea hummus is not only a crowd-pleaser but also a fantastic source of iron and protein.
Hummus is one of my go-to meals in my recipe repertoire, especially for those busy days when I don’t have the time (or desire) to cook! I quickly whip up a batch of this creamy chickpea hummus and serve it in a variety of ways.
Although this recipe varies from the traditional one, it still has that same creamy texture. The addition of tart Greek yogurt adds an extra bite and creaminess, as well as a healthy dose of calcium, and the ground cumin gives this hummus an earthy, smokey flavour.
Here are some other tasty variations of the traditional recipe:
Here are some serving suggestions for baby:
Drain the chickpeas, reserving 1/4 cup of the liquid. Thoroughly rinse the chickpeas then remove the skins. Learn more here: Sweet Potato Hummus. Peel the garlic, roughly chop, and set aside. Before cutting the lemon, roll it back and forth on a cutting board to soften it and release the juices.
Place all the ingredients in a large food processor and blend on high until smooth and creamy.
If the hummus is too thick add 1 tablespoon at a time of the reserved chickpea liquid, blending each time until you get the desired consistency. Taste and adjust seasoning as needed.
Serve at room temperature, garnished with a sprinkle of sumac and extra virgin olive oil. Store leftovers in the fridge for up to one week or in the freezer for up to 6 months.(Hummus freezes well although it does tend to have a slightly grainy texture once defrosted. For a smooth consistency, add more lemon juice or olive oil and blend in a small food processor until creamy and smooth.)