For Hummus
- 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.
Note on Puree - you can also use homemade carrot puree in this recipe, like this one.
Note on Salt - this hummus is perfect for babies 6+ Months old, just omit the salt in their portion. You can also use just a pinch of Himalayan Salt instead of sea salt, which has proven healthy benefits (read more here).
Calories: 302kcal, Carbohydrates: 33g, Protein: 8g, Fat: 17g, Saturated Fat: 2g, Sodium: 775mg, Potassium: 235mg, Fiber: 6g, Sugar: 2g, Vitamin A: 2416IU, Vitamin C: 5mg, Calcium: 42mg, Iron: 2mg