I mentioned in last week’s blog Freddie’s Top 5 Superfast Snacks that chickpeas are one of Freddie’s favourite foods! Given they are a good natural source of calcium as well as full of protein they make a great easy snack and with very little effort you can turn them into a tasty hummus which will cost you a lot less than a shop bought punnet.  So here is a great recipe for ‘Hummus for baby and toddler’.

Dips are a great way to get veggies into your toddler or baby. My guess is that is because they are a fun, if a bit messy, way to eat and pretty ‘grown up’ too. Freddie will consume double the veggies he would have done without a dip and of all the colours of the rainbow!

I find serving dips in an egg cup is a great way to solve the double dipping problem. If your little ones are anything like Freddie they won’t just dip each vegetable stick once. Giving them their own portion is especially wise if you’re feeding more than one hungry mouth.

Hummus for baby and toddler – did you know?

Hummus is a common part of everyday meals in Israel A significant reason for the popularity of hummus in Israel is the fact that it is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Few other foods can be combined with a wide variety of meals consistently with the dietary laws.It is seen as almost equally popular amongst Israeli Jews and Israeli Arabs. As a result of its popularity, Israelis elevated hummus to become a “national food symbol” and consume more than twice as much hummus as neighbouring Arab countries, according to figures by Tsabar Salads, a hummus manufacturer in Israel and taken from Wikipedia.


Munch Mummy, Kate Day

Hummus for baby and toddler
Prep time
Total time
  • 1 can of chickpeas – drained and rinsed
  • 1 small garlic clove
  • ½ - 1 tsp cumin (to taste)
  • 2 tbsp olive oil
  • 1 tbsp tahini
  • Juice of 1 lemon
  1. Place all the ingredients into a pot and blend using a stick blender.
  2. I make my hummus pretty smooth, without too many lumps but it is up to you.
  3. Serve with vegetable sticks.
You could make with dry beans soaked over night and cooked for 45 minutes to reduce the salt content further.
Store in an airtight container and it will keep in your fridge for 3 days
Nutrition Information
Serving size: One ramekin full
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