Izzy has been hummus-crazy lately. At 16 months she is eager to “feed herself,” and I’m always surprised by how much she likes spicy, flavorful food. Hummus fits the bill perfectly so she eats it almost every day. I just sit her in the high chair with a little plastic bowl of hummus and a few cut-up veggies like carrots, cucumbers, or bell pepper.
It’s incredibly messy, which is obviously part of the appeal, so I’ll sometimes strip her down to her diaper and put a bib on her. I’d rather not worry about how messy she’s getting and just let her experience her food. You’ll never hear me say, “Don’t play with your food!”
I have a growing list of hummus variations but I figured I’d better post a basic hummus recipe first.
- 3 cups cooked garbanzo beans (2 cans)
- 1/2 cup tahini*
- 1/4-1/2 cup lemon juice
- 1/4 extra virgin olive oil
- 2-3 garlic cloves, crushed (2 teaspoons powdered)
- 1 teaspoon ground cumin
- 1-2 teaspoons salt
- 1/4 cup water (or bean cooking liquid) to desired consistency
Throw it all in a food processor or blender and blend until smooth. Now you can fiddle with the flavors and get it exactly the way baby (and you) like it.
*Tahini is a sesame paste used widely in middle eastern foods. It’s available in most grocery stores in the “ethnic food” aisle, but in a pinch you could use almond butter. Just remember that baby needs to be at least a year old, and if it’s her first time having almond butter, watch for signs of allergic reaction.
Hummus does have some strong flavors, but don’t underestimate your baby’s ability to appreciate it- especially if mom had lots of flavorful food while pregnant.