This delicious and nutritious Low Sodium Hummus (Baby Friendly) is specially crafted to suit babies and toddlers. It’s packed with plant-based protein, fiber, and essential nutrients, and minimal salt content. This homemade creamy hummus is perfect as a spread, dip or purée. With its smooth consistency and gentle seasoning, it’s sure to please baby’s tiny taste buds as well as the whole family.
Store-bought hummus can often have a high salt/sodium content, making it unsuitable for babies and toddlers. Making your own hummus is an easy solution! This recipe has no added salt, so can be given from 6 months of age.
Hummus does contain Tahini as one of the main ingredients, which is sesame paste. Sesame seeds are a common allergen, so follow paediatric health advice on introducing it to baby. Nip allergies in the bub [1] is a fantastic resource for introducing babies to allergenic foods.
Ingredients in Low Sodium Hummus
You’ll need these simple ingredients for baby hummus:
Chickpeas – I use canned whole chickpeas in this recipe. Choose a no-salt variety of canned chickpeas, or rinse thoroughly and drain to remove as much sodium as possible depending on your need for a no-salt or low-salt hummus.
Tahini – Tahini is a sesame seed paste. Some brands can separate in the jar so give it a good mix. You’ll see in the below instructions that I blend it with the lemon juice before adding the rest of the ingredients. This helps to make a lovely smooth hummus.
Olive oil – Good quality extra-virgin olive oil is a must.
Garlic – Use fresh garlic cloves.
Lemon juice – Again, use juice from a fresh lemon. It really makes a difference to the flavour.
Ground cumin – Cumin has a lovely warm and slightly spicy flavour. It adds a nice little hum to this hummus. If making this for baby for the first time, you might like to leave this out and add it in later to taste.
Black pepper – Ground back pepper.
Water – This helps to make a smoother hummus.
How to make this homemade hummus recipe
Thermomixer? This is a very quick recipe – blitz as per the instructions. I do it in a couple of stages, to make sure the hummus turns out as smooth as possible for baby.
Conventional cook? Use a food processor or blender to combine the ingredients. Blend until you’re happy with the consistency – it shouldn’t take more than a minute or two!
See the full recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional cooking methods.
Serving and storing homemade hummus
This baby friendly hummus is really versatile depending on your preferred feeding method and/or who you’re serving it to. It’s a flavourful chickpea purée if spoon-feeding baby first foods. For Baby-Led Weaning (BLW), it’s fantastic as a nutritious dip. Serve it with your baby’s favourite vegetable sticks (e.g. carrot sticks, cucumber, roasted sweet potatoes) – steamed or roasted if needed depending on their ago/stage. As a spread, serve it on whole wheat toast. It’s a healthy dip to serve with finger food, great for toddlers and older children! Actually, it’s a yummy, healthy snack for the entire family!
Store hummus in airtight container in the fridge for up to five days. You can also freeze it for up to three months, so why not make a big batch? You can portion it out into small amounts for an easy snack. Once defrosted, you may find some liquid has separated from the hummus. Stir well to re-combine.
Looking for more bean recipes suitable for baby? Try this Roasted Red Capsicum, Zucchini and White Bean Purée. Naturally sweet roasted red capsicum/bell pepper is paired with zucchini and white beans, to make a beautifully creamy and delicious purée. It doubles as a dip!
If you make this Low Sodium Hummus please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more delicious recipes.
Happy cooking,
Chloe x
Low Sodium Hummus – Baby Friendly
Category: Finger Food, PuréeTap or hover to scale
Ingredients
- 1 garlic clove peeled
- 60 g lemon juice approx. 1 lemon
- 60 g tahini well stirred
- 400 g tin chickpeas no salt variety, rinsed and drained
- 30 g extra virgin olive oil
- 1 tsp ground cumin
- 1/8 tsp ground black pepper
- 30 g water
Instructions
- Finely chop the garlic.
- Using a food processor or blender, blend together garlic, lemon juice and tahini until smooth.
- Add the chickpeas, oil, cumin, pepper and water and blend until you are happy with the consistency (Note 1).
Thermomix Instructions
- Put the garlic into the mixing bowl. Chop for 3 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the lemon juice and tahini. Chop for 20 seconds, speed 4, MC on.
- Add the chickpeas, oil, cumin, pepper and water. Chop for 20 seconds, speed 5, MC on. Scrape down the mixing bowl. Repeat if necessary to achieve the desired consistency (Note 1).
Recipe Notes
Nutrition Information
[1] Nip allergies in the bub, 2023, National Allergy Council.
