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Chickpea and squash houmous recipe

Chickpea and squash houmous recipe

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Created by The Tesco Real Food team

Roasted squash gives a lovely depth of flavour and texture to this houmous recipe, perfect to serve to little ones from around 7+ months*. It makes a big batch, see our tip for freezing and check out these homemade wholemeal wraps, perfect for dipping. See method

Ingredients

  • 500g frozen butternut squash
  • 2 tsp olive oil
  • ½ tsp ground cumin
  • 1 x 400g tin chickpeas, drained and rinsed
  • 50g natural yogurt
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    310kj
    74kcal     4%

  • Fat

    2g 2%

  • Saturates

    0g 2%

  • Sugars

    5g 6%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 10.5g Protein 2.5g Fibre 3.1g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Put the butternut squash onto a baking tray and toss with the oil and cumin. Roast for 30-35 mins until lightly golden and tender. Allow to cool completely. 
  2. Put the cooled butternut squash into a small food processor or use a handheld stick blender to blitz with the chickpeas and yogurt until mostly smooth but still textured. Serve with homemade wholemeal wraps for dipping or your baby’s fave veg sticks.

Tip: Use peeled and roughly chopped sweet potato or carrot in place of butternut squash if you like.

Freezing and defrosting guidelines

Freeze the houmous in ice cube trays for up to a month and defrost in the fridge overnight. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baby weaning recipes

*This recipe is appropriate for babies progressing through the weaning stages, from around 7-9 months of age. Babies may be gradually moving towards 3 meals a day and ready to enjoy a broader variety of textures and flavours.

When weaning your baby, introduce allergenic foods one at a time and not before 6 months.

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