4 nutritious ingredients, a food processor/blender, and dippers are all you need for this smooth, creamy, and vibrant beetroot dip for babies and toddlers!
1cup (160g) no-salt-added canned chickpeas, rinsed and drained
¼cup(65g) peanut butter
½teaspooncumin
Instructions
Add all the ingredients to a food processor or blender and blend until smooth.
Notes
If you like the dip more garlic-y, you can set some aside for your baby and add more to the rest and blend. Need more zing? Add more lemon juice. To store:
In the fridge. Transfer to an airtight container and keep for 3-5 days.
In the freezer. I recommend storing in small containers so you can thaw just the amount you need.