|Quick and east ingredients - for you and for baby|
This recipe is not suitable if your child has a sesame allergy as tahini is made from sesame seeds.
400g tin chickpeas in water
1-2 tbsp tahini
1 garlic clove
juice of 1 or 2 lemons
(pinch of salt - see below)
2 tbsp Extra virgin olive oil
- Drain the chickpeas, whilst retaining some of the liquid they came in.
- Place the chickpeas, tahini, garlic, olive oil and lemon in a large bowl and use a handheld blender to mix to your desired consistency. (You can add more or less garlic and lemon juice to taste).
- If you are giving this to your baby, then siphon off their portion before adding any salt to yours.
- Store in the fridge in an airtight container and use within 3-4 days.
|Healthy lunch - homemade hummus and veggie sticks |
PS - Have a look at my other recipes here.