Jacket potato topped with hummus, courgette, red pepper, red onion, leek and cherry tomatoes

Jacket Potato, Hummous & Veg

Age Suitability

10 months +





Cooking Time


Halved tomato next to a whole tomato

What you need


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

Allergens warning

This product contains:
No allergens
This product is suitable for:
Vegetarian, Vegan, No dairy, Gluten free
Please note:
This recipe serves 2 adults and a baby
Jacket Potatoes are a great weaning recipe. The added hummous and veggies give this dish a delicious creamy texture for your baby to explore.
Courgette slices


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.

Four raw potatoes on a baking tray

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.

Two baking trays, one with leek and diced courgette, the other with chopped red onion, red pepper and cherry tomatoes

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!

Chickpeas in a food processor with lemon juice, garlic cloves, cumin, tahini, water and extra virgin olive oil

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.

Jacket potato topped with hummus, courgette, red pepper, red onion, leek and cherry tomatoes

Curly kale
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