Baby Led Weaning

Growing healthy babies with healthy appetites

Vanilla's home-made hummous

Of course this just makes me feel dreadful that I so prefer the weirdly fluffy supermarket stuff… what is it that they put in it? I’m particularly interested in this recipe, though, as it suggests using whichever bean takes you fancy.

“With all the posts about hummous recently I thought I would send this really easy recipe (as long as you have a food processor that is – blenders just don’t cope with chick peas):-

400g tin chick peas (or any beans – kidney, canellini, mixed etc etc – for that matter, they all work well)
1 lemon peeled, cutting all the pith off, sliced and removing any pips
as much garlic as you like, I use 2 cloves (remember it may not taste as strong the day you make it but boy the next day!!)
olive oil, amount depends on the consistency you like but start with a tablespoon
tablespoon of tahini
freshly ground black pepper

Throw everything into the food processor and away you go. Add more olive oil or water to get your desired consistency. You may also need to add a bit more lemon juice.

With regards to the tahini for those with allergy issues – I also make this without tahini using plain yoghurt instead and it works well. I would usually add salt when making this for adults but don’t bother anymore and really it’s still very tasty (although my garlic breath is probably not much fun for anybody I meet).

I’ve also made a number of variations on the theme by adding roasted red peppers (yum), beetroot (amazing colour), sundried tomatoes, roast veg (courgettes, red onions, carrots)…….

This recipe makes a fair amount (unless you are the Pickle who eats it by the handful) and I’ve found it freezes quite well.”

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5 Responses to “Vanilla's home-made hummous”

  1. Jo says:

    This is very similar to my hummous recipe, but will definitely be giving it a go – the almost whole lemon sounds intriguing.

    I have found that raw garlic is a little too punchy for me, but a solution I found recently was to use garlic oil. I make my own as it’s cheaper by just chopping a clove or two into slivers and chucking it into a small bottle of cheap non-virgin olive oil. To make it even milder and sweeter, I suppose you could gently heat the slivered garlic in some of the oil first.

    (It also makes life a lot easier when making the gallons of the stuff that my little one demands . . .)

  2. Zoe says:

    Thanks so much for this recipe, can’t wait to try it. Just a quick Q – if doing the variations, would you fry the onions? And if doing the sundried tomatoes, would you just add them without cooking them? Sorry if these are really sillys qustions, I’m new to cooking!!

    • Aitch says:

      i personally would fry the onions, yes, but if the sundried toms are the ones in oil from a jar then no, you don’t have to cook them. No such thing as a silly question, congrats on taking up cooking, it’s SUCH a great skill to have.

  3. Zoe says:

    Thanks for your help! One last Q – how long would the hummous last in the fridge? I guess it’d be just like buying some from the shop and usually they last for 2-3 days?

    • Elly says:

      I’d say it would only last a couple of days in the fridge but I am not 100% sure as mine gets eaten by then – have recently discovered it is quite nice tossed with pasta, olive oil and parmesan. Cover the surface with clingfilm as it goes crusty quickly.

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