My daughter has reached the dipping stage, she loves having dipping type foods, so I thought I would test her out on my hummus, which I make regularly as it is so yummy. Sadly she wasn’t keen on dipping veggies into it (I am still working on her with that one) but she loved it with crackers.
She is now 2.5 years old, so quite beyond the start of her baby led weaning days, but all the recipes I create for my kids, are still with baby led weaning and a healthy diet in mind, so I will continue to update my blog with new recipes and I hope “Little Grazers” continue to enjoy them.
Roasted Sweet Potato Hummus
- 450 g of sweet potato cubed
- sumac optional
- olive oil
- 2 cloves of garlic crushed
- 1 400 g tin of no added salt chick peas drained (reserve liquid)
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- juice of a lemon
- 2 tablespoons of romage frais or Greek yogurt
- 1 tablespoon of tahini paste
- a little black pepper
- Preheat oven to 200c or 400f
- Place sweet potato in an oven proof dish, drizzle with a little olive oil and sprinkle with paprika and sumac to coat. Bake in the oven till softened.
- Add the chick peas, sweet potato, fromage frais, juice of a lemon, cumin, paprika, garlic, tahini paste and a little black pepper to a blender and blend until you have a smoothish paste. Add some of the reserved chick pea liquid until hummus is to a consistency you like.
- Serve with vegetable crudites or crackers.
- The hummus should keep for approx 1 week in an airtight container (if it lasts that long)
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
Snap a photo and hashtag #littlegrazers or tag me @littlegrazers on Instagram!
© All images and content on Little Grazers are copyright protected. Please do not use my images without prior consent.
We kindly ask that you share this recipe via the share buttons and not via screenshots.
If you use or re-create my recipes I kindly ask:
- That you credit me by linking to my original recipe post
- You don’t reproduce the recipe in full
This post may contain affiliate links. Please see my disclosure policy
This looks so good and my girls love sweet potato. When does the dipping stage start would you say? My girls are 8mo.
Kids love to mimic, so I found my daughter just seeing me dip into hummus etc made her want to copy. There really is not set age as some will start dipping earlier than others. It really will depend on there palate and the types of foods they like. There is no reason though why you cant make it, give them some on their tray and let them dig in and explore 😉
My 9.5 mth old isn’t dipping yet, but I just pre-load a dipper with the hummus for her or spread it on bread or a rice cake.
Delicious recipe! My 9.5 mth old ate it straight away. I have made her plain hummus before, which she’s eaten, but not terribly enthusiastically. I think the sweet potato sweetened and mellowed the taste of chick peas enough to help her accept it. This is a great way to get plenty of healthy calories into your baby.
I didn’t have quite enough sweet potato to make the recipe, so I made up the shortfall with roasted parsnip, which worked well. I suspect carrot would also work well in this recipe. I also didn’t have any yoghurt or fromage frais, so I used sour cream instead.
Hummus freezes well too. I use my silicone mini-muffin tin to freeze it into baby sized portions. Once the hummus has frozen in the silicone tin, I tip all the frozen portions into a freezer bag for easy freezer storage. Takes about 30 seconds in the microwave to defrost.
that’s great to hear. This hummus never lasts long when I make it.