Stage 3 + 4 + 5
Mushrooms make a great snack for little fingers and this recipe is a good source of vitamin b, niacin and riboflavin.
Mix chickpeas, crushed garlic, broth, tahini, lemon juice, olive oil, salt and roasted bell pepper. Using the immersion blender combine all ingredients until smooth. Serve with sliced mushrooms.
Recipe Yields: 10 Servings
Store the hummus dip in the fridge for up to 7 days