Beet and chickpea cream spread
- 10 1/2 oz beetroot, cooked
- 3 1/2 oz cooked chickpeas
- 1 tsp olive oil
- 1 pinch salt
- 1 pinch freshly ground pepper
- Peel the beets and cut them into cubes.
- Bake the beet cubes in the oven at 430°F for 20 minutes with the olive oil.
- Cook the chickpeas in salted water 'til soft.
- Drain the chickpeas and put them into the blender with the beet cubes.
- Pour the olive oil into the blender also.
- Blend the mixture until it reaches a nearly smooth texture.
- Season the cream spread with salt if it needs more, and with a pinch of freshly ground black pepper.
- Serve the spread with toasted baguette slices or toasted pita.
- Very low in saturated fat
- No cholesterol
- High in dietary fiber
- Very high in manganese
Pre-cooked chickpeas are also good for this recipe if you don't have time for soaking.
| Preparation time: | 25 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 58.57 kcal |
| Carbohydrates: | 8.58 g |
| Cholesterol: | 0 mg |
| Sugar: | 5.92 g |
| Protein: | 2.38 g |
| Fat: | 1.09 g |
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