Make sure you buy the vacuum-packed beetroot that is not pickled in vinegar
Preparation: 15 minutes | Cooking: 10 minutes | Serves 4 | Suitable from 10 months | Not suitable for freezing
-
10 Portions
-
25 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 250g cooked beetroot
- 400g tinned chickpeas, drained
- 2 garlic cloves
- Handful fresh parsley
- 1 tbsp lemon juice
- 90ml tahini
- pinch salt (optional)
- 1 tsp cumin powder
- 50ml extra virgin olive oil
- 50ml extra virgin olive oil
Method
- Place all the ingredients except the sesame seeds in the bowl of a food processor and process until smooth. If it too thick add more olive oil.
- Preheat the grill to medium. Roll the bread thinly with a rolling pin and cut into shapes.
- Sprinkle over some grated parmesan and put under the grill for 1-2 minutes until golden.
- To serve with: Parmesan toast, or 4 slices of bread or grated parmesan.
