Try this easy Baby Hummus as a baby snack or meal to introduce your little one to new flavors. The nutritious combination is quick to pull together and can be served from a spoon as a puree or spread on toast or crackers as a baby-led weaning food.
Hummus was one of the first baby food combinations that I introduced to my kids because it’s flavorful, nourishing, and so easy to eat. And I love this version because it’s versatile and can be made with more or less flavor as you like.
Plus, you can enjoy it too, which is always a plus!
This easy baby food recipe can be served off of a spoon or spread onto toast or crackers to serve as a baby-led weaning food. It can be packed into a baby lunchbox or served at home.
Read on below for the full recipe, as well as potential allergy concerns to keep in mind when offering this baby food for the first time.
(You might also like Beet Hummus, Apple Puree, Pear Puree, Homemade Baby Food ideas, and my Mango Sorbet for more easy ideas.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Baby Hummus so you know what to pick up from the store or have ready.
- Chickpeas: You can use canned chickpeas, which are also called garbanzo beans. Drain them into a colander and rinse with water for best results here. You can also start with cooked from dry chickpeas if you prefer. You’ll want them to be fully cooked and cooled at least slightly before you start.
- Greek yogurt: I prefer to use 2% or 4% fat Greek yogurt since I think it tastes creamier here, but any type will work. You can also use regular yogurt if that’s what you have to add creaminess to this recipe.
- Lemon juice: Lemon adds a bright flavor that is a nice element in the hummus.
- Cumin: Cumin adds the expected hummus flavor, so we definitely want it in the mix here. I use dried ground cumin.
- Tahini (optional): You can add some tahini, or ground sesame seeds, to the hummus to enhance the classic hummus flavor.
- Salt (optional): To share this with a baby, you will want to salt your own portion to taste.
Step-by-Step Instructions
Here’s a preview of how to make this Baby Hummus so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Drain and rinse the chickpeas.
Step 2. Place all ingredients into the bowl of a food processor, including the optional ones if using.
Step 3. Blend, stopping to scrape down the sides occasionally, until very smooth. Make sure the garlic is well blended.
Step 4. Serve or store for future use.
Frequently Asked Questions
You can serve this hummus on a spoon like any other puree, you can load the spoon and hand it to baby to feed themselves, or you can spread it on toast to serve as a baby-led weaning food.
Traditional hummus includes tahini, which is a smooth pasta made from sesame seeds which can be a potential allergen. You may want to serve sesame in some form on its own first to ensure the hummus won’t cause a reaction. Or, simply omit the optional tahini and make the recipe without it.
You can serve this baby food after baby has started solids, or soon after 6 months. It can work as a nutrient-dense baby food combination, too.
How to Store
Store Baby Hummus in an airtight container in the fridge for up to a week. You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it up vigorously. Use within 3 days once thawed from frozen.
Best Tips for Success
- Use a blender for a smoother consistency. You may need to add a few tablespoons of water and/or use the stick that came with your blender (if you have one) to get it going well.
- Add a clove of garlic to the recipe for more flavor.
- Rinse and drain canned chickpeas to remove any excess salt.
- Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
- Add a drizzle of water if needed to make the hummus blend more easily if it seems too thick.
- Nut-free/seed-free: Omit the tahini.
- Dairy-free: Use tahini and a little olive oil or use plain unsweetened nondairy yogurt or sour cream in place of the yogurt.
- The sesame in tahini is a potential allergen, so plan to introduce it first by itself to ensure baby tolerates it well.
- Season your portion to taste with salt.
Related Recipes
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Baby Hummus
Ingredients
- 14.5 ounce can chickpeas (rinsed and drained)
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 2 tablespoons tahini (optional)
- 1 small garlic clove, peeled (optional)
- ½ teaspoon salt (optional)
Instructions
- Place all ingredients into the bowl of a food processor, including the optional ones if using.
- Blend, stopping to scrape down the sides occasionally, until very smooth. Make sure the garlic is well blended.
- (If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.)
- Serve or store for future use.
Equipment
Notes
- Store in an airtight container in the fridge for up to a week. You can also freeze it in portions in an ice cube tray. It may separate when you thaw it out, but just stir it vigorously. Use within 3 days once thawed from frozen.
- Use a blender for a smoother consistency. You may need to add a few tablespoons of water and/or use the stick that came with your blender (if you have one) to get it going well.
- Omit the garlic if you’d like to have a milder flavor.
- Rinse and drain canned chickpeas to remove any excess salt.
- Stop and scrape down the sides of the food processor to ensure that all of the hummus is well blended.
- Add a drizzle of water if needed to make the hummus blend more easily if it seems too thick.
- Nut-free/seed-free: Omit the tahini.
- Dairy-free: Use tahini and a little olive oil or use plain unsweetened nondairy yogurt or sour cream in place of the yogurt.
- The sesame in tahini is a potential allergen, so plan to introduce it first by itself to ensure baby tolerates it well
- Season your portion to taste with salt.
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