Hummus and vegetable dips

A small and exotic recipe to discover as early as 9 months.


  • 50 g precooked chickpeas
  • 1 C. tahini coffee or sesame paste
  • 1 clove of garlic
  • the juice of 1 half lemon
  • 1 C. olive oil
  • salt
  • pepper
  • 3 sprigs of coriander
  • 1 half teaspoon of cumin.


Rinse the chickpeas and cook them in water. Once cool, remove their thick skin. Place all ingredients in a blender jar and finely chop and add a little water to obtain a smooth puree. Serve with raw vegetable sticks or buns of toast.