It’s so interesting having a picky toddler and a baby that eats everything! She is excited about kale and broccoli and beans and yogurt – she really loves a little of everything where I have been having a blast experimenting and testing out new combinations. Here are some of my favorite recipes for babies six months and older.
Liza’s Roasted Eggplant and Red Pepper Hummus from Sage Spoonfuls
I love using Sage Spoonfuls to store my baby food and have been taking inspiration from Liza’s blog for some recipe ideas. My baby is a big fan of hummus, and I love Liza’s Roasted Eggplant and Red Pepper Hummus that the whole family loves.
1 eggplant – washed and cut in half lengthwise
1 red bell pepper – washed, cut in half lengthwise with stem and seeds removed
1 1/2 – 2 cups of cooked chickpeas – if using canned, rinse and drain chickpeas, also be sure the can does not contain BPA
1/2 teaspoon of kosher or coarse sea salt
- Preheat oven to 425 degrees and line a baking sheet with unbleached parchment paper.
- Place eggplant and pepper cut side down on the baking sheet and roast for 30-40 minutes, until both are soft and cooked all the way through.
- Scoop eggplant out of the skin and remove as many seeds as you can. They are in bunches and can be removed fairly easily. Don’t worry if you can’t get them all, as the seeds are tender and edible.
- Place all ingredients into a food processor and pulse until smooth and creamy. Scrape the sides of the bowl with a spoon or spatula in between pulses and add extra water while processing, if needed to develop a smooth consistency.
- Serve or store
- Hummus can be stored in an airtight container for up to 5 days in the refrigerator.
Through my own site, SeriouslySoupy, I love to experiment with new ingredients and create easy soup recipes. As part of this experience I have also been turning my soups into baby food. Some of my favorites include Butternut Squash Soup, Creamy Black Bean Soup and White Bean and Kale that can be easily mashed up and created into a delicious puree.
(optional, can exchange for 1/2 cup more blueberries)
1 cup plain or vanilla whole milk, organic yogurt - (we recommend YoBaby Stonyfield® Farms)
- If using fresh strawberries, remove stem and slice in quarters. (If using frozen, thaw berries in refrigerator before using.) Add berries to food processor and puree until smooth. Pass berry puree through sieve to remove excess seeds.
- Once seeds are removed and puree is completely smooth, stir in yogurt. Mix until well combined.
- You can freeze mixture in ice cube trays, but thaw in refrigerator. (Do not thaw in microwave.) Or, use mixture within two to three days.