Sauces, dips & spreads · Savoury

Pumpkin hommus with green dippers (Toddlers and beyond)

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If you have the time, it's better to use cooked dried chickpeas instead of canned, as some cans contain chemicals in their lining, such as bisphenol A (BPA). To prepare dried chickpeas, soak 100-110 g dried chickpeas overnight in 600 g warm filtered water. Drain and rinse 2-3 times during soaking. Drain and place 200 g soaked chickpeas into simmering basket and insert simmering basket into mixing bowl. Place 900 g water into mixing bowl and cook 60 min/90°C/speed 3 . If chickpeas are not cooked after 60 minutes, top up water to 500 ml mark and cook for a further 30 min/90°C/speed 3 . Cool and use as needed.