This homemade hummus is full of protein, calcium and fiber – just the kind of snack you need to keep your little one growing and keep you full of energy. This dip is easy and lower in bad fats than normal hummus, it is also lower in salt as long as you use dried chickpeas that have been cooked and rehydrated rather than canned ones. It’s an easy appetizer to bring to parties or in lunches, just bring some cut up veggies or whole wheat pita bread for dipping! This is also a great food for baby once they are 9 months and older.

2 1/4 cups rehydrated/cooked chickpeas – or one 14 oz can that has been drained and rinsed well
1/4 cup sour cream (makes sure you get a creamy dip even if your cooked chick peas are a bit dry)
3 TBSP Tahini (sesame seed paste you can find in the ethnic food aisle of most grocery stores)
2 TBSP lemon juice
1 TSP lemon zest
1/2 TSP sesame oil
1/2 TSP sugar
1/2 TSP salt
1/4 TSP ground cumin
1/4 TSP ground coriander

Combine all ingredients in a food processor and pulse until smooth.


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