Jacket Potato, Hummous & Veg

 
  • Jacket potatoes, hummous and roasted vegetables toddler recipe
  • Jacket potatoes, hummous and roasted vegetables ingredients
  • roasting vegetables
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 2 adults and a little one
  • How to make

2 1/2 baking potatoes (bake 3 and save ½ for lunch)
Some olive oil for cooking
1 leek
6 cherry tomatoes 
1 courgette
1 red pepper
1 red onion
2 tsps dried oregano

For the hummous;

400g canned chickpeas
Juice of 1 lemon (pips carefully discarded)
1 or 2 garlic cloves, crushed
1 tsp ground cumin
100ml tahini (sesame seed paste - optional)
4 tbsps water
2 tbsps extra virgin olive oil

Step 1

Rub potatoes in a little olive oil, place on a baking tray and bake in the oven at 200°C / 180°C fan / Gas Mark 6 for approx. 1 hour until the skin is crispy and the potato soft in the centre

Step 2 

Meanwhile slice the leek, halve the cherry tomatoes and dice the courgette, red pepper and red onion. Spread vegetables out on two baking trays and drizzle with olive oil and sprinkle over the oregano. Roast for approx. 25 minutes until nicely roasted

Step 3

To make the hummous, combine all the ingredients in a food processor and blitz until very smooth. If you don't have a food processor you can mash together in a bowl, but you will need to work a lot harder to get a smooth finish - it's a good workout!

Step 4 

To serve, cut a jacket potato in half, mash the cooked potato a little with a fork and then place some hummous in the centre (approx. a tbsp., the rest can be kept in the fridge for a couple of days or even frozen), then top with a mixture of roasted vegetables. Check the temperature before serving

Contains

  • Sesame

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Recipe notes

You can mash this or cut it up more depending on the age of your little one. It’s a great meal for little ones just learning to use a knife and fork. Let them explore the different textures.

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