carrot hummus recipe, healthy snack idea
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Carrot Hummus

If you’re looking for some healthy snack inspiration for kids and the rest of the family, then look no further.

My son, in typical toddler fashion, isn’t big on trying many new things in his diet these days. One thing he loves however is to dip just about anything: from pieces of meat, chicken and cheese to carrot batons (we are working on the cucumber and tomatoes but I’ll take what I can get at the moment!).

He also happens to be a big fan of hummus.

In my endless quest to sneak veggies into his diet and to find healthy snack ideas for my child and the rest of the family, I whipped together this truly delicious carrot hummus recipe together in a matter of minutes. This is the type of snack that you can prepare ahead of time and store in the fridge before use (the hummus can be stored in an airtight container in the frige for up to 1 week).

By roasting the carrots in the oven before adding them to the chickpeas, creates a delicious and naturally sweet taste. The chickpeas pack in a powerful punch of protein while the carrots provide an excellent dose of beta-carotene, making this a truly nutritious snack.

Whether you have a six month old who has recently discovered solids, a busy toddler or a fussy teenager, this is a super simple and healthy side dish that can be enjoyed by the entire family. For young babies it is best to remove the skins from the carrots (for easier digestion) but for older children, the skins can be left on (for some added nutrients).

What you’ll need:

  • 1 x tin chickpeas, drained
  •  1 heaped cup carrot batons (around 300g)
  • 1 heaped tsp cumin seeds
  • ¼ tsp paprika
  • ½ small lemon, juiced
  • ¼ tsp herb salt*
  • ¼ tsp minced garlic
  • 2-3 cracks black pepper
  • 2 Tbs olive oil plus 1 tsp for roasting

*Herb salt can be added for toddlers and older children. For babies starting solids, it is best to skip the salt.

Method:

  • Preheat the oven to 180°C
  • Place the carrots on a baking tray, sprinkle over the cumin seeds and paprika and toss with 1 tsp olive oil
  • Roast in the oven for 15-20 minutes
  • Place the carrots, the chickpeas, olive oil, black pepper, herb salt and lemon juice in a food processor and process until the desired consistency (younger children are likely to tolerate a smooth texture, while older children are more likely to tolerate a chunky consistency)
  • Serve thus yummy carrot hummus with your choice whole-wheat crackers, veggie batons, cheese strips or even spread on a sandwich

*The above will need to be adapted should your child have an allergy to any of the ingredients mentioned.

*Never leave your child unsupervised while eating.

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