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.


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    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


    Prep: 5 min Total:
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    • 1

      Put the chickpeas and water in a food processor and liquidize until the consistency of a smooth pate.

    • 2

      Add the olive oil, lemon juice, tahini, if using, and garlic and process to mix.

    • 3

      Transfer to a bowl and sprinkle with the parsley to serve.

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