Here’s a red-lentil recipe that gets a good rotation at our house - it’s blended so it has super smooth consistency.
Seconding both of these. Guacamole (or really, mashed avocados) can be made into pretty much the same consistency as Jello pudding. Let the avocados ripen maybe a day more than you normally would.
Never tried Trader Joes or Whole Foods hummus, but the kinds I’ve gotten from other grocery stores seem a little too “grainy” for what Whack-a-Mole is looking for. However, all the local Middle Eastern restaurants make a super-smooth hummus with quite a different texture than store bought. That smooth hummus could perhaps be eaten alone or else, if the relatively strong taste is a consideration, blended with plain Greek yogurt.
And tens of billions of blended soups of all varieties.
Baby food? It may take some doctoring to turn baby food into appetizing to an adult, but you could probably start it as a base.
And I was thinking cream of wheat - without sugar, but with butter - that seems bland and would need something. Polenta - add cheese and any pureed vegetables or spices (if she likes mushrooms, truffle powder is really good).
I steam and puree eggs for my baby birds. If you add some salt and pepper, parm, salsa, etc., before blending. And always, ALWAYS! a few drops of Liquid Smoke for that bacony bass note!
Salted porridge/ oatmeal?
In honor of the Passover holiday, I’d recommend matzoh ball soup which is then blended fine. No, seriously, I had it that way from my mom once when I had a cripplingly sore throat as a child, and it was strangely good. Basically you have a hearty broth, plenty of salt, and the super savory dill flavor (she only blended the matzoh balls, not the veggies). It might not be to everyone’s tastes, but figured it was worth a mention.
Any soup, thickened if need be with mashed potatoes or rice, and pureed.
Obieff has been posting Middle Eastern recipes to reddit for some time. They’re all very thoughtful and well researched and his videos/recipes are pleasant and approachably easy to follow. He often delves into the history and cultural significance of the foods he presents. I’ve been a fan of his posts for some time now and the red lentil soup is a recipe that I’ve tried and can vouch for. For OP, omit the vermicelli (which I didn’t think added much, anyway) and garnish components to keep thins smooth.
https://old.reddit.com/r/Cooking/comments/j20f3z/lentil_soup_is_so_popular_in_the_middle_east_that/