Kidspot Kitchen

Kidspot Kitchen

Beetroot and chickpea dip recipe

This homemade baby food recipe can be served as a vegetable puree when serving as a first food or as a dip for older babies who are ready for finger food.

Category:

Ingredients:

  • 1 medium beetroot
  • 1/2 cup chickpeas

Method:

Wash the beetroot well and place in a pot of boiling water. Cook until soft, around 30 minutes. Beetroot is cooked when a skewer slides in easily.

Peel or scrub away skin; it should come away easily.

Place in blender with chickpeas and puree until smooth.

Eat as is or set out with “dippers” like carrot sticks or crackers.

Pierce the beetroot and place in a microwave-safe container with 2 tbsp of water.

Cook on HIGH for 6 minutes, rearrange, and cook for another 6 minutes or until soft.

Peel or scrub away skin; it should come away easily.

Place in blender with chickpeas and puree until smooth.

Notes:

  • Eat as is or set out with “dippers” like carrot sticks or crackers.
  • Can be frozen for up to six weeks.
  • This recipe was created by Belinda Graham for Kidspot.