Hummus dip

Prep: 10 mins
Hummus dip
This hummus dip is a low fat, no salt alternative to shop bought versions and is really easy to make! Children love dipping raw veggie sticks into it and it’s a firm favourite in our house. Try storing in one of the small Babypotz containers for lunchboxes. 

400g can chickpeas (in water), drained and rinsed

½ clove garlic, crushed

4 tbsp tahini (sesame-seed paste)

juice of ½ lemon

Greek yoghurt

To make the hummus place the chickpeas, garlic, tahini and lemon juice in the food processor.

Blend until smooth, adding the Greek yoghurt to the mixture to achieve the required consistency.

Store in your Babypotz in the fridge for one week or freeze for up to one month.  


Preparation Time
10 minutes

Main ingredients

Recipe Type
Lunch Box

Writer Siobhan is the owner of, who want to inspire, educate and empower parents to feed their children healthy, home-cooked food. Her blog is a great resource for feeding your child with lots of tips and recipes.
For more advice and some great family-friendly recipes, check out the Mummycooks website.

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