I love basil and I love avocado, so I combined the two! I can eat tubs and tubs full of this hummus, luckily it’s low in oil, high in fibre and has added moringa.
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Toddlers can go through phases of likes and dislikes when it comes to food but I’m happy our daughter likes hummus as much as we do 🥕 Children will eat what their parents eat, they really do copy your behaviour. Sitting down together to eat is so important as they will see if you’re eating your veg as well 👀 I know Nza eats a bit more when I start eating a little from her plate, she prefers eating off mine which makes sense to me. As long as it’s not too spicy she can eat whatever we eat… She loves chickpeas, peas, any beans really, carrots, spelt pasta, green smoothies/juices, oh and of course rice. Picking up little bit with her fingers is what she loves most, she practices with a spoon and it is a bit hit and miss. I can’t wait for her to be able to speak her mind and tell me in words what she fancies for dinner. She is trying her best to communicate and knows a few words in both Dutch and English. For now she points a lot and grunts if we are not quick enough, ha! All in good time, we are enjoying the journey ✨ #vegan #toddlereats #plantbased #wholefood #london
The natural fat of the avocado makes this recipe creamy and therefor you need less oil so also perfect for little ones.
I added a little water to my recipe because I cooked dried chickpeas instead of using a can of chickpeas, I recommend not using canned chickpeas but if you do, to not add the water. You can add a little of the aquafaba as you go to your desired consistency.
If you are unfamiliar with Moringa I recommend reading this article: 10 Powerful Health Benefits Of Moringa Powder + How To Use It.
This hummus recipe is:
& perfect on a cracker, piece of toast or spelt wrap!
If you rub the chickpeas in a clean tea towel the skins will come off pretty easily. More easily if you use canned chickpeas.
Add all the ingredients to a food processor or blender.
I store my hummus in recycled air tight glass containers in the fridge for up to three days.
Have you ever tried smoked paprika hummus? It’s delicious, you can find the recipe here.
Nza’s dinner, she’s almost 17 months now, jollof rice, falafel, olives, coleslaw and fruit for pudding.
Avocado Basil Hummus recipe by notetoiris
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Alkaline Avocado Basil Hummus (Vegan + Gluten Free)Print This
- 240g cooked chickpeas (1 can)
- 1 avocado
- half a cup (spring) water
- half a cup basil
- 1 heaped tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 lime (juice only)
- 1 tsp of onion powder
- half a tsp ginger powder
- 1/4 tsp cayenne pepper (optional)
- Salt to taste (I used 1 tsp)
- 2 tbsp Moringa powder
- Put all ingredients in a food processor or blender and blend until smooth.
- Store in a airtight container.
- Store in the fridge for up to 3 days.