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Beet and chickpea cream spread

Convert baby foodChild in the kitchen

  • 10 1/2 oz beetroot, cooked
  • 3 1/2 oz cooked chickpeas
  • 1 tsp olive oil
  • 1 pinch salt
  • 1 pinch freshly ground pepper

  1. Peel the beets and cut them into cubes.
  2. Bake the beet cubes in the oven at 430°F for 20 minutes with the olive oil.
  3. Cook the chickpeas in salted water 'til soft.
  4. Drain the chickpeas and put them into the blender with the beet cubes.
  5. Pour the olive oil into the blender also.
  6. Blend the mixture until it reaches a nearly smooth texture.
  7. Season the cream spread with salt if it needs more, and with a pinch of freshly ground black pepper.
  8. Serve the spread with toasted baguette slices or toasted pita.

Good points

  • 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
General (in 1 portion)
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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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com