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Homemade or Store-bought Hummus for Baby

Homemade or Store-bought Hummus for Baby

 

One of the most popular questions I get from parents is the following: “ Can I give store-bought hummus to my baby of 6 months doing Baby Led Weaning (BLW)?”

 

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Hummus is a chickpea dip or purée. First off, parents want to give it to their baby since it’s a puree that’s easy to offer in a pre-filled spoon or spread on another food, such as a piece of avocado:

 

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Also, hummus contains iron since it is prepared from chickpeas, so it is perfect for babies who have high iron needs between the ages of 7 and 12 months. In addition, hummus is usually prepared with lemon juice that contains vitamin C which helps with the absorption of iron. On the other hand, some parents are worried because the store-bought hummus contains added salt and wonder if it is too salty for their baby.

 

Is store-bought hummus too salty for my baby?

 

Generally, it is not recommended to offer salted foods to a baby less than 12 months. However, if we read the nutritional label, we see that 2 tbsp. (30ml) of store-bought hummus Fontaine Santé with caramelised onions contains 110mg of sodium.

 

The maximum sodium per day for babies 7 to 12 months is 370 mg. It is certain that baby will eat other foods that contain a little salt during the day. Also breast milk and baby formula contain some (about 130 mg per day). If a baby eats 1 tbsp (15 ml), he would obtain about 55 mg of sodium from hummus + 130 mg of sodium from his milk = 185 mg of sodium total (well below 370 mg per day). You should also read the ingredient list to make sure there are no “mystery” ingredients, depending on the type of hummus you choose. So if you usually buy store-bought hummus, you can offer it to your baby here and there without any problem. It’s practical!

 

Why prepare homemade hummus?

 

On the other hand, if you’d like to prepare it yourself so it’s cheaper and to ensure the quality of ingredients, the recipe is very simple. In addition, you can keep portions in the freezer for 3 months. What I like about making homemade hummus is that I can prepare it without salt for the baby, then simply add salt for the rest of the family members. Also, I use a minimal ingredients (chickpeas, freshly squeezed lemon juice, olive oil, fresh garlic) so I know exactly where they come from. I can also adjust the taste of my hummus depending on the spices that I have on hand.

 

I decided to create a recipe without key allergens (so without sesame butter or tahini) so that this recipe is suitable for all babies. It’s also vegan! I also wanted to mention that I do not use water in this recipe (just olive oil) to maximize the intake of good fats for your baby. This is surely not a diluted product! Here are the ingredients I used:

 

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Homemade hummus recipe for babies

 

1 can (540 ml / 19 oz) chickpeas no salt added, rinsed and drained

The juice of 2 lemons

 1/2 cup of olive oil

2 cloves of garlic, crushed

1/2 tsp. (2.5 ml) of cumin

 

In your blender, add the chickpeas, lemon jus, olive oil and garlic then blend into a smooth purée. As simple as that!

 

The Importance of Iron for Babies

 

The iron requirements of babies 7 to 12 months old are enormous. Legumes such as chickpeas, lentils, and black beans contain iron, but these foods tend to be small, round, and hard, which is a choking hazard for babies. Offering hummus on a pre-filled spoon that baby themselves bring to their mouth can be a good option:

 

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My almost 6 year old daughter wanted to act as the model for demonstrating the use of a pre-filled spoon, in the high chair:

 

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PRECAUTIONS

Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:

 

  • your baby is ready and does not start too early
  • your baby is sitting at 90 degrees
  • you do not place food in his/her mouth with your fingers
  • the environment is calm during meals
  • you offer the right foods to your baby
  • you watch your baby eat at all times
  • you contact a pediatric registered dietitian to make sure you are proceeding safely
  • you read the warning below

WARNING*

BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.

*Cusson and Labonté, Baby-Led Weaning Conference, June 2018, Nutrium, Faculty of Medicine, University of Montreal

 

For ongoing support throughout your adventure with the introduction of complementary foods, sign up for my online course here. For other simple recipes like this, get my baby cookbook here.

 

Do you buy your hummus or do you make it yourself? Let us know in the comments!

 

 

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Zesty Roasted Cauliflower

 

Zesty Roasted Cauliflower

 

In a rut of roasted sweet potatoes and carrot sticks? Cauliflower is an extremely versatile vegetable, and is loaded with good-for-baby nutrients like calcium, folate, and vitamins A & C. Vegetables high in vitamin C, like cauliflower, help your baby better absorb iron – something babies need a lot of. So try this delicious take on cauliflower – it’s sure to become a family favorite!

 

This recipe couldn’t be any easier. First, I cut the cauliflower into florets about the size of an adult pinky finger. Notice my finger on the left of the picture:

 

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Then I sprinkled the florets with the garlic, oil, pepper, cumin, and chili powder on a lined pan:

 

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Then, I tossed until the florets were well coated. I roasted it for half an hour, until the florets were golden brown. Meanwhile, I washed and dried the cilantro, and zested and juiced a lime.

 

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After removing the florets from the oven I immediately added the juice, cilantro, and zest, and tossed to combine. I couldn’t stop taking pictures of this perfectly caramelized vegetable:

 

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Isn’t it beautiful?

 

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We enjoyed these with my Southwestern Black Bean Burgers.

 

Zesty Roasted Cauliflower

Yield: Approximately 6 cups

 

1 head of cauliflower, cut into 2-inch florets

2 cloves of garlic, minced

¼ cup (60 ml) olive oil

2 tsp (10 ml) cumin

½  tsp (2.5 ml) chili powder

½ tsp (2.5 ml) pepper

¼ cup (60 ml) fresh cilantro, chopped

Juice of 1 lime

Zest of 1 lime

 

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut cauliflower into pieces approximately the size of an adult pinky. Place cauliflower individually on the baking sheet, cut side down. Sprinkle garlic, olive oil, cumin, chili powder and pepper onto cauliflower, toss to coat. Roast for 30 minutes. Add the lime juice, zest, and cilantro. Allow to cool and serve to your baby. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

 

What’s your go-to veggie?

 

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Southwestern Black Bean Burgers

Southwestern Black Bean Burgers

 

Beans are difficult to offer to babies because they’re small, hard, and round. But I have the solution: these baby-friendly southwest black bean burgers! This burger is something the whole family will enjoy and is perfect for baby led weaning (BLW). These burgers are loaded with iron, protein, and an alphabet of vitamins – exactly what your little one needs.

 

This recipe is so simple to make. It has 3 main ingredients: black beans, sweet potatoes and onions.

 

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First, I cut the sweet potatoes in half, and baked themMeanwhile, I mashed the black beans until they were nice and smooth, no lumps.

 

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I also diced up an onion.

 

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Once the potatoes were cooled, I removed the skins, and mashed them up. Then I added all the ingredients to a single bowl, and shaped them into burgers about 3 inches in diameter. I used Ricardo’s burger press because I love how it shapes the burgers.


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I baked the black bean burgers in the oven for 25 minutes. Then, I flipped them very carefully. They will be soft (that’s normal). After that, I baked them for another 30 minutes.

 

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We enjoyed these burgers with some avocado, extra raw onion and a slather of BBQ sauce. For baby, you can just give them a burger and some avocado.

 

Southwestern Black Bean Burger Recipe

Yield: 10 mini burgers

 

2 cups (500 ml) sweet potatoes (about 2 medium-sized sweet potatoes)

1 cup (250 ml) black beans, unsalted, cooked, rinsed and well drained 

½ cup (125 ml) onion, diced (1 small onion)

2 tsp (10 ml) cumin

2 tsp (10 ml) chili powder

½ tsp (2.5 ml) paprika

1 tsp (5 ml) oregano

1 tsp (5 ml) garlic powder

½ tsp (2.5 ml) pepper

 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Scrub sweet potatoes under water with a brush. Cut potatoes in half and place on a lined baking sheet, cut side down, and bake for 40 minutes.
  2. Meanwhile, mash black black beans until smooth, and dice the onion. Remove sweet potatoes from the oven and let cool. Peel and mash sweet potatoes.
  3. To a large bowl, add all ingredients and stir until combined. Shape mixture into 3 inch (7.5 cm) diameter patties and place on the baking sheet.
  4. Bake for 25 minutes. Flip the burgers very carefully. They will be soft (that’s normal).
  5. Bake for another 30 minutes.  Allow to cool and serve to your baby. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

 

Inspired by Minimalist Baker

 

Precautions

Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:

  • your baby is ready and does not start too early
  • your baby is sitting at 90 degrees
  • you do not place food in his/her mouth with your fingers
  • the environment is calm during meals
  • you offer the right foods to your baby (always test the texture of the food in between your tongue and roof of your mouth)
  • you watch your baby eat at all times
  • you contact a pediatric registered dietitian to make sure you are proceeding safely
  • you read the warning below

Warning*

BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.

*Cusson and Labonté, Baby-Led Weaning Conference, June 2018, Nutrium, Faculty of Medicine, University of Montreal

 

How did your family enjoy these black bean burgers?

 

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