this spinach hummus with pumpkin seeds instead of tahini is a healthy snack or meal for babies and toddlers. It is so versatile and here are some ways to serve it to your family.
15 oz. can (230g)cannellini or great northern beans , rinsed and drained
½-1teaspoonminced garlic
½teaspoonsmoked paprika
1-2 tablespoonslime juice
a large handful of spinach
¼-1/3cupolive oil
Instructions
Add all the ingredients except oil to a food processor/blender. Start with 1 tablespoon of lime juice and ½ teaspoon of minced garlic.
While machine is running, stream in oil, scraping down the sides as needed. If hummus is still thick after adding ⅓ cup of oil, add water (a little at a time) until desired consistency is reached.
Taste and add more lime juice and garlic to your liking. Blend. Enjoy!
Notes
To store:Fridge - Keep, stored in an airtight container for up to 1 week.Freezer - I like to pre-portion and freeze in this tray. Once frozen, you can pop the molded hummus out and transfer to a a freezer-safe container or bag. That way you can take out however much you need rather than thawing the whole thing. Hummus will keep for up to 3 months.