Serve hummus as a dip with pitta bread and vegetable fingers or as a sandwich or jacket potato filling. It can also be served hot or cold as a babyfood puree.
Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|13 oz (400 g) tinned chickpeas, rinsed and drained, or 100 g (3 1/2 oz) dried chickpeas, soaked overnight, simmered for 60 minutes, drained||2 tsp tahini (optional)|
|3 tbsp water||1 garlic clove, crushed|
|2 tbsp olive oil||1 tsp chopped fresh parsley|
|freshly squeezed juice of 1/2 lemon|
Put the chickpeas and water in a food processor and liquidize until the consistency of a smooth pate.
Add the olive oil, lemon juice, tahini, if using, and garlic and process to mix.
Transfer to a bowl and sprinkle with the parsley to serve.
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