Go Back
+ servings
beetroot dip in a large white bowl with a toddler's hand dipping broccoli

Beetroot Dip with chickpeas

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!
Course Appetizer, sauce, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 6
Calories 128kcal


  • 2 cups (295g) cooked beets
  • 1 cup (160g) no-salt-added canned chickpeas, rinsed and drained
  • ¼ cup (65g) peanut butter
  • ½ teaspoon cumin


  • Add all the ingredients to a food processor/blender and blend until smooth.


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.


Calories: 128kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Sodium: 87mg | Potassium: 297mg | Fiber: 4g | Calcium: 25mg | Iron: 1mg