Hummus is one of those perfect baby and toddler foods—it's soft, versatile, and lasts for a while in the fridge. This recipe, which packs in a cup of carrots, takes it up a notch by tucking a veggie inside, but it tastes just like your toddler will expect it too.
We started making this sort of hummus in the spring when there were young carrots popping up at the market. It's good spread on bread, as a dip for veggies, and sometimes just by the spoonful. And while I know there are all sorts of veggie-loaded hummus recipes out there, some of them and their bright colors—I'm talking to you beet hummus!—are a little too much of a stretch for toddlers who are used to their hummus being beige. It can be hard to convince them that it's hummus when it doesn't look like it's supposed to, which is where the carrots come in. They blend in really well with the chickpeas, making this both familiar and more nutritious. Plus, they add a slightly sweet flavor that kids typically love.
You can use dried beans that you've cooked or canned beans for this recipe. You can use tahini paste or plain Greek yogurt, depending on what you have and whether or not there's a nut allergy in your house—both create a hummus that's light and fluffy and that will last for almost a week in the fridge.
Easy Carrot Hummus
Taste the hummus and adjust for salt as needed. You may need more depending on whether or not you started with canned beans, and sometimes after the hummus sits in the fridge, it needs another sprinkle of salt.
Makes about 2 cups
- 1 cup grated carrot
- 2 cups chickpeas (drained and rinsed if canned)
- 3 tablespoons tahini (or plain Greek yogurt if there's a nut-allergy)
- Juice of 1 lemon
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 tablespoon maple syrup
- 1/4-1/3 cup water
- Add the carrot to a bowl. Bring a pot or kettle of water to a boil, pour over carrot, and let sit for about 10 minutes to soften. Drain well.
- Add all ingredients except the water to the bowl of a food processor. Process, adding a little water a time and stopping to scrape down the sides of the bowl as needed until the mixture reaches a smooth consistency. Serve immediately or store in the fridge in an airtight container for up to 5 days.