Sweet Potato Hummus

Ingredients

• 1/2 medium sweet potato
• 1/2 cup chickpeas (canned, drained)
• 1 tablespoon olive oil
• 1/4 lemon (juice only)

Method

1. 01

   Steam or bake sweet potato until very soft. Scoop out flesh and cool slightly.

2. 02

   Drain and rinse chickpeas. Place in a blender with the sweet potato flesh.

3. 03

   Add olive oil and a squeeze of lemon juice. Blend until completely smooth and creamy.

4. 04

   If too thick, add a small splash of water and blend again until spreadable.

5. 05

   Serve as a dip with soft steamed vegetable sticks, soft pitta strips, or spread on toast fingers.

How to offer

Serve sweet potato hummus in a small bowl on the high chair tray alongside soft dippers. Always supervise during feeding. Baby can use hands, a spoon, or a preloaded spoon to explore the hummus. Great for introducing chickpeas as an allergen.

Storage

Refrigerate in an airtight container for up to 4 days. Freeze in small portions for up to 1 month.