Do you often hear your kids say, “mom will do it” or “that’s mom’s job” when it comes to the domestic engineering of your home? Do you wonder why the heck they automatically think that every floor needing mopping, clothes needing washing, dinner needing cooking and toilet needing scrubbing is mom’s job? I’ve had an epiphany…they say that because that’s who they literally see doing the task day in and day out and not because it’s a man’s world and even our children think so. The other day my 5 yr. old son was down to his last pair of clean socks and he said, “daddy needs to do his job.” Daddy in fact does the laundry. Go figure…they just call it as they see it. No need to get up in arms with the equal rights police. Maybe it’s a kid’s world after all.
Today’s homemade baby food recipe isn’t quite a baby food recipe because everyone and their grandmother will love this roasted red pepper hummus. Our Solid Food Professionals of 12 months + will love dipping finger food into this tasty and nutritious treat.
There is sesame seed paste used in this recipe so if you have any concerns about nut and/or seed allergies with your little one take care in the introduction of this one.
If there is no family history of adverse reactions to nuts and seeds, chances are, baby won’t have any either but have a chat with your baby’s doctor to determine the best protocol for introducing high allergen tendency foods to your little one.
Roasted Red Pepper Yummus!
Age – 12 months +
- 1 red pepper
- 1 19oz. can of chick peas
- ¼ cup olive oil
- ¼ cup sour cream
- juice from 1 small lemon
- 1 clove of garlic
- 1 tbsp. tahini (sesame seed paste)
- ¼ tsp. salt
- ¼ tsp. pepper
- whole wheat pita slices and cucumber slices for dipping
- Heat oven to 500 ˚C. Place whole pepper on foil lined baking sheet and roast for 30 minutes, turning once during roasting, until cooked through and skin is charred.
- Remove peppers from oven and immediately wrap baking sheet tightly with foil and set aside for about 30 minutes until peppers are cool enough to handle.
- To make hummus, rinse chick peas well in a strainer with cold water and place into a food processor.
- Add garlic, olive oil, sour cream, tahini, lemon juice and salt and pepper to chick peas.
- Mix in food processor until it forms a smooth consistency.
- Remove foil from baking tray and take the skin, stem and seeds away from the flesh of the pepper. Skin should easily peel off.
- Add pepper to food processor and pulse in until well combined with hummus mixture.
- Cut whole wheat pita bread into triangles and slice some cucumber and let baby have a hay day dipping into this yummy hummus.
- Store in an air tight container in the fridge for 3-4 days or freeze to use within 3 months.
Makes – Approx. 2 cups
Note: Everyone in the family will enjoy this creamy roasted red pepper version of hummus so chances are you won’t need to freeze any at all.
You can also roast as many peppers as you want rather than just doing the 1 for this recipe since it would take the same amount of time anyway. The ones you don’t use today can be frozen by putting into a freezer safe, tightly sealed bag right as they come out of the oven, then put in the freezer. When you need one in future just thaw and do the seeding and peeling at that time.
Now who’s “job” is it to make homemade, delicious, unintimidating meals for baby? MINE! And I call it as I see it just like the kids do.