Homemade Hummus
Creamy and rich hummus is incredibly easy to make at home and whilst you may be used to buying yours at the supermarket, why not try making your own? You need a handful of ingredients and a few minutes only to prep this household staple.
I am sharing all the hummus recipes that I use as a spin on a classic hummus. So I hope this will spark ideas too for hummus recipes, or variations you might like to try.
chickpeas
Try chickpeas on their own prior to giving to any small child, as they are a high allergen food. The Legume family foods can also cause gas and abdominal discomfort, so do not introduce too soon. Finally, If there is a history of allergies consult with your Health-Care Professional.
Sweet Potato Hummus
This nutty, rich, sweet hummus is our personal favourite: if you have left over roast sweet potato then make this, you won’t regret it. The flavour is much more complex than the sum of these ingredients.
ingredients
1/2 can of cooked chickpeas (200g)
1 cooked sweet potato (peel and roast in the oven with olive oil, 180C fan oven, for 20 mins)
1/2 tablespoon tahini (not suitable for nut allergies)
olive oil
method
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve
Spring Pea Hummus
A lovely tangy hummus, using petit pois peas. I use frozen peas for this recipe all the time, but if you are making this in Spring you can of course try fresh peas instead. Once you have cooked the peas, refresh them in ice cold water for 1 min, then drain. This will set the colour and make the finished hummus a beautiful vibrant green colour.
I don’t use chickpeas in this recipe, I substitute them for cannellini beans. They make a brilliant creamy binder for a lovely hummus dip and are a great alternative for chickpeas, if there is a history of allergy.
ingredients
200g cooked peas
½ lemon, juice only
1 tablespoon cannellini beans
1/2 tablespoon tahini, not suitable for nut allergies
olive oil
method
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve.
Beetroot Hummus
Children are so visual when it comes to food, so see if the deep pink colour of this delicious hummus encourages them to try it!
To make this quick pink beetroot dip I use ready cooked beetroot (make sure it’s not packed in vinegar and is plain, it gives a better flavour to the end dish). But, if you do want to cook the beetroot from scratch, just roast or boil whole beetroot, until tender and then peel.
ingredients
100g cooked chickpeas (see quick tips)
1 tablespoon yogurt
2 small cooked beetroot
1 tablespoon of lemon juice, or balsamic vinegar (not for babies under 1 year)
pinch of black pepper
method
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve.
Avocado Hummus
This makes a lovely change from a guacamole and is a go-to snack recipe in our house. I add roasted garlic if I have it. I often roast a whole head of garlic in the oven and then store in the fridge to add the cloves to my cooking, but this is totally optional to the recipe, as it is more time-consuming. I don’t make this ahead, as despite the citrus to stop the avocado from browning, I think it is best made and eaten straight away.
ingredients
1/2 can of cooked chickpeas (can weighs 400g)
1 avocado
1 lemon/ or 1 lime, juice only
1 roasted garlic clove, peeled (optional)
a few grinds of fresh black pepper
olive oil
method
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve. For adults this would be lovely with some dried chilli flakes.
No Tahini- Hummus
I wanted to add in this last recipe idea, as sometimes tahini isn’t to hand. This is a nice quick recipe if you want hummus but don’t have any tahini.
1 can of cooked chickpeas (can weighs 400g), drain and rinse
1 lemon, juice only
1 roasted garlic clove, peeled (optional)
a few grinds of fresh black pepper
olive oil
method
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve.
