This hummus recipe is one I often made for Mini Jones when baby led weaning. It is a recipe I could make for all the family: with a little extra water added to a spoonful to make a soft puree for Mini Jones; with goats cheese sprinkled on top served with warm pitta for Mr Jones and I.
A recipe we all eat is always a good thing – not only is it less to think about, but less time in the kitchen!
Roasting the pumpkin brings out the natural sweetness and intensifies the flavour. This step can be done a day or two ahead. (I often put the pumpkin in the oven when I have it on for something else.)
Gently heating the chickpeas in a little water makes them blend into a smooth paste. It also reduces the amount of oil needed to make the hummus a dipping consistency.
If you are looking for more healthy dips/spreads, have a look at this Venezuelan version of Guacamole, Guasacaca this nut free broccoli spinach pesto or Korözött (Hungarian Paprika Cheese) made with cottage cheese.
- Around 500g pumpkin cut into rough 2 cm cubes
- 1 tablespoon Olive oil – plus 1 dsp
- 1 clove garlic
- 440 g tin cooked chickpeas drained
- Pinch ground cumin
- Heat the oven to 200˚C/400˚F.
- Roast the pumpkin with the tablespoon of olive oil and the garlic clove 30-40 minutes, until tender. Cool (this step can be done a day or two beforehand).
- Place the chickpeas in a small saucepan and add a splash of water. Cook gently for a few minutes until the chickpeas are heated through.
- Place the chickpeas together with a dsp cooking water - keeping any leftover cooking water - the pumpkin, garlic, ground cumin and olive oil in a blender and blitz until smooth, adding a little more of the cooking water if the mixture is too dry.
- If not serving to baby, add a touch of salt.