I always keep some fresh hummus in the refrigerator. It’s so simple to make and perfect for a quick healthy snack when the kids are hungry while I cook dinner/lunch. It’s delicious with raw vegetables (carrots, cucumbers, fennel, celery, tomatoes) or on some pita bread. I also use the hummus as a mayonnaise substitute on sandwiches.
Hummus is a wonderful source of proteins so it can be given also as a light and fresh meal in the summer.
Also, you can really play with the hummus recipe adding and replacing ingredients following your kids taste. Today I skipped the tahini paste and added some creamy plain greek yogurt. Lovely!
Considering the ingredients in this recipe (just skip the salt!!) the yogurt hummus can be given to babies starting from 9 months as garbanzo beans/chickpeas and garlic, are known to cause gas and they might be too much for a 6 months baby’s digestive system. Also, the recipe doesn’t contain Tahini (sesame is one of the top ten most allergenic foods), nor spices.
- 16 oz. chickpeas/garbanzo beans 400gr.
- 1/2 Cup plain Greek Yogurt 150gr.
- 1 clove garlic
- 1 Tbsp water
- 1/2 tsp salt
- 1 tsp lemon juice
- Place all the ingredients in a food processor and mix for 2/3 minutes in order to obtain a smooth consistency.
- Store in the refrigerator for up to 5 days