Blueberry and Chickpea Puree with Rosemary
A simple no-cook puree blending sweet blueberries with creamy chickpeas and a hint of rosemary, full of fiber, protein, and gentle flavor for little eaters.
Ingredients
- 120 ml blueberry, fresh or thawed8.12 tbsp blueberry, fresh or thawed
- 120 ml chickpeas, drained and rinsed8.12 tbsp chickpeas, drained and rinsed
- 1.25 ml rosemary, finely chopped0.25 tsp rosemary, finely chopped
- water (to taste), to thin to desired consistency
Steps
- Add the blueberries, drained chickpeas, and chopped rosemary to a blender or food processor.
- For a smooth puree, blend on high for 1 to 2 minutes until completely smooth, adding 1 tablespoon of water at a time to loosen as needed.
- For a chunkier texture, pulse in 10 second bursts, scraping down the sides, and stop once you reach a soft, lumpy consistency you like.
- Spoon into bowls and serve. Refrigerate any extra in a sealed container for up to 3 days.
Nutrition
- Calories
- 30
- Protein
- 2g
- Fat
- 1g
- Carbs
- 5g
Tips by age
Blend completely smooth and thin with extra water, breast milk, or formula to a soft, pourable consistency that slides off a spoon easily.
Choking safety: Ensure the puree is fully smooth with no whole blueberry skins or firm chickpea pieces, which can be a choking hazard at this stage.
Leave a slightly thicker, softly mashed texture with small soft lumps to encourage tongue and gum practice. Pre-load onto a spoon for self-feeding.
Choking safety: Mash any firm chickpeas fully and break down blueberry skins so there are no round or springy pieces.
Serve as a thicker mash or spread it on soft toast strips. Whole blueberries can be quartered and offered alongside for finger practice.
Choking safety: Quarter any whole blueberries served on the side, as round fruit can be a choking hazard until well past this age.
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