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!
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