Name: Hummus and Roasted Sweet Potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 medium sweet potato, peeled and cut into soft wedges; 1 tbsp olive oil; 250 g cooked chickpeas, drained; 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp water, or more to loosen; 1/2 garlic clove, optional, to taste

Hummus is an easy make-ahead staple once it is blended properly smooth, and roasted sweet potato wedges are a natural match for dipping or spreading.

Blend the hummus longer than feels necessary. The goal is genuinely smooth, with no chickpea skins or chunks left, since those can be a choking concern even in a dish this soft otherwise.

If your little one is still earlier in the journey, start with our Baby's First Foods guide.

Part of our 20 toddler meal ideas list.

method

Preheat the oven to 200°C (390°F). Toss the sweet potato wedges in the olive oil and spread on a baking tray.

Roast for 20 to 25 minutes, turning once, until completely soft all the way through when pierced with a knife.

While the sweet potato roasts, blend the chickpeas, tahini, lemon juice, water and garlic if using until completely smooth, with no visible chickpea skins or chunks. Add more water if it is too thick.

Let the sweet potato cool to a safe warm temperature.

Serve the wedges alongside the hummus for dipping, or spread the hummus directly over the wedges.

chef's tips

Blend the hummus genuinely smooth. Whole or partially blended chickpeas can be a choking risk at this age, so run the blender a little longer than you would for your own bowl.
Cut the sweet potato into wedges wide enough to hold but check they are fully soft before serving; a firm center defeats the purpose of cutting them into an easy shape.
This hummus keeps well in the fridge for several days, so making a larger batch covers more than one snack.
If using tahini or sesame for the first time, introduce it on its own in a small amount first, the same approach as any new potential allergen.