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Deep red beetroot spread with chickpeas and walnuts in a shallow bowl.

Beetroot spread

A beetroot spread with chickpeas, walnuts, ginger and cumin. Orange and honey complement the sweet, earthy flavour.

ANutri-Score
Nutrition per serving
1.9 mgIron
7.9 gFibre
414.3 kcalEnergy
9.5 gProtein
19.3 gCarbohydrates
31.7 gFat
All nutrition per serving
Energy
414.3 kcal
Protein
9.5 g
Carbohydrates
19.3 g
Fat
31.7 g
Fibre
7.9 g
Salt
0.5 g
Iron
1.9 mg
Calcium
63.5 mg
Vitamin C
15.6 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Wearing disposable gloves, peel the beetroot and roughly dice it. Drain the chickpeas. Wash the orange, halve it and squeeze out the juice. Peel and finely chop the ginger.

  2. 02

    Place the beetroot, chickpeas, orange juice, ginger, walnuts, walnut oil and honey in a food processor and blend to a fine purée. Season with cumin, salt and pepper.

  3. 03

    Transfer the beetroot spread to sterile twist-off jars and enjoy with fresh bread or raw vegetables. The spread keeps in the fridge for 4-5 days.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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