I’m still finding feeding a toddler to be one of the most frustrating things I’ve ever attempted. I often say that Tommy survives on hummus and smoothies. This is actually a huge exaggeration, and if I’m not being ridiculous, I’ll admit that hummus and smoothies are probably a fairly balanced diet. So the problem is really all in my head, but in my head it’s a huge problem.
Anyway. One thing that bugs me about the hummus and smoothie diet is that Tommy flat out refuses to eat the hummus I make. I think my hummus is delicious (I don’t drink smoothies very often, but hummus is a big part of my diet, too). I also think my hummus is probably healthier than the store-bought roasted carrot and honey hummus Tommy likes best. There’s also an issue with the honey, because we need a lot of Tommy’s leftovers to Miso, and you aren’t supposed to feed babies honey until their first birthday (infant botulism, blah, blah, blah).
So I’ve been trying to produce a hummus that will fool Tommy. My brother has been visiting for the last few weeks, and he’s a terrific cook, so I initially put him on it. He made a roasted carrot hummus that was pretty amazing, but it wasn’t sweet enough to get Tommy on board.
Yesterday I was cooking some chickpeas to whip up a batch of my standard hummus, so I set aside a cup and decided to try again. I roasted some carrots along with a couple apples for sweetness and mixed up the following concoction. It’s pretty good. Steffen says it’s indistinguishable from the store-bought stuff, and while I won’t swear to that, I think it might fool Tommy. So far he hasn’t been willing to try it… Miso likes it, though. I’m going to try putting it in a leftover hummus tub from the grocery store before giving it to Tommy again. A bit of a warning: this is pretty sweet. If I made it for grownups I might add only one apple instead of two. Also, if I make it again, I might add a small roasted onion as well, and maybe roast the garlic (and maybe add more of it).
Roasted Apple & Carrot Hummus
- 1 c cooked chickpeas
- ¾ lb carrots, peeled and roughly chopped (about 6 small)
- 2 apples, peeled, quartered, and cored
- ¼ c olive oil
- ¼ c lemon juice
- ¼ c sesame tahini
- 3 cloves garlic
- ½ Tbsp fresh ginger, minced or grated
- 1 tsp ground cumin
- about 1 tsp salt (to taste)
- Preheat oven to 300°F (150°C).
- Place carrots and apples in a small roasting pan and cover tightly with foil. Roast for an hour or until carrots are quite soft. Cool slightly then transfer to a blender or food processor. Make sure you don’t miss any apple and carrot juice that have dribbled out into the pan.
- Add remaining ingredients and blend until smooth. Adjust seasoning.