Carrot Hummus with Toasted Paprika Pita Chips
This Carrot Hummus with Toasted Paprika Pita Chips is a perfect addition to any family summer picnic. The Carrot Hummus is made with 7-simple ingredients and a jar of Beech-Nuts just carrot puree, which makes for a flavorful, smooth and nutrient packed dip. Serve with crispy homemade spiced pita chips and a side of cut veggies and you have yourself a picnic winner!
It’s official – I’m a soccer mom.
Granted, I might not be a very good one, but nonetheless I have acquired the official soccer badge.
Since, I wasn’t a soccer player growing up (softball and tennis were more my thing) I didn’t really know what to expect.
So for Ellie’s first soccer practice, which we were of course running late for, not to mention that I didn’t even think about packing fancy folding chairs, a huge sports umbrella or even hoodies for us for when the weather decided to cloud over and rain on us.
Not a chance!
I have a lot to learn about being a soccer mom.
But I did remember to bring the old blanket that I always have in the trunk of my car (which does have some questionable stains on it from surviving 2 babies/toddlers), and a cooler full of healthy picnic food for dinner.
Ellie’s practices starts at 5:15, so a picnic dinner on the field was going to be a requirement from both of the girls who normally eat at 5:30-on-the-dot.
Don’t get me wrong, I was planning on packing a little ‘mommy’ beverage for the practice, but decided I should probably wait until at least the second practice for that:)
Here is what was on our first soccer picnic menu for the summer –
Toasted Paprika Pita Chips
Peach + Blueberry + Blackberry Salad
Let me just tell you, the Carrot Hummus and Toasted Paprika Pita Chips are definitely going to have to make an appearance at every soccer picnic, they were just SO good!
The first thing Ellie did when soccer practice was over because of lightening, was not run over for hugs or high-fives for doing so well at her first practice, nope, she ran over sat down and dived right into the hummus and pita chips.
Food always comes first with that girl!
With a 20 minute prep time for both the hummus and pita chips, it’s going to be easy to pack this healthy snack for all of our summer picnics.
To make the Carrot Hummus, we start with the usual suspects – garbanzo beans, garlic, cumin and olive oil.
But then we add in our top-secret ingredients that takes a boring plain hummus to a fantastically flavorful hummus – 1 jar of Beech-Nut just carrot puree and a squeeze of fresh orange juice!
Adding in a jar of delicious just carrot baby puree to the hummus not only gives it a huge flavor boost, but it also gives it a ton of extra nutrients. Paired with a big squeeze of orange juice, this hummus is rich and creamy with some depth from the carrots and a little zing from the orange juice. It’s a match made in heaven.
And anytime I can throw in extra veggies to a dish, you know I am going to.
One thing I love about the Beech-Nut brand baby purees, and why it is my number #1 go-to brand of pre-made baby food, is that ALL of their products are made in the USA and sourcedfrom the freshest produce that is closest to their kitchen in Amsterdam, NY.
Now, let’s talk about these Toasted Paprika Pita Chips, because when I posted a picture of them on Instagram, people went crazy trying to get the recipe.
The wait is over.
While I love to serve my hummus with a big colorful selection of chopped vegetables, I also love to add in some crunchy pita chips as well.
Plus, they are so easy to make. We cut a bunch of pita pockets into wedges, snuggle them all up on a baking sheet, the closer the better in this case, and brush them with a little olive oil and spice mixture.
Our spice mixture in this case is paprika, garlic powder and onion powder <—— all spices you have in your pantry!
Then in the oven they go until they are nice and crispy. Once you pull them out, it’s best to let them cool for 5-10 minutes before ‘taste testing’ them. For one, you won’t burn your mouth, but they will also crisp up as they cool down.
A healthy hummus that is full of flavor and nutrients -touchdown!! Wait, wrong sport… GOALLLLLL!
Get the recipe: Carrot Hummus with Toasted Paprika Pita Chips
- 1 15- ounce can garbanzo beans drained and rinsed
- 1 4.25- ounce jar of Beech-Nut just carrots puree
- 2 tablespoons orange juice freshly squeezed
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons olive oil
For Toasted Paprika Pita Chips
- 4 pita pockets whole wheat, white or gluten free
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- Preheat oven to 375 degree F. Spray or line a baking sheet.
- Cut the pita pockets into 8 wedges each and place on baking sheet. In a small bowl, whisk together the olive oil, paprika, garlic powder and onion powder. Generously brush the tops of the pita bread with the olive oil and sprinkle with salt.
- Bake the pita bread for 12-15 minutes or until golden brown. They will continue to crisp up as they cool.
- Meanwhile, in a food processor or blender, add in the garbanzo beans, carrot puree, orange juice, garlic, cumin and salt and pulse until just combined.
- Turn machine on and drizzle the olive oil into the mixture. For a smooth hummus, blend for 1-2 minutes on high speed.
- Spoon hummus into a bowl, sprinkle with paprika and chopped parsley (optional).
- Place pita chips and cut veggies on to a plate and serve.
This post is in partnership with Beech-Nut, but all opinions are my own. Thank you for supporting the companies that help make Baby FoodE possible!