Photo: steena

Atticus is just getting over something. Something that included a fever of 105 and a cough that sounded like a barking seal. He’s much better now, but his appetite still leaves something to be desired. So I’m offering lots of finger foods instead of big meals to keep him engaged. And trying to make sure those finger foods are nutrition packed.

Inspired by Stacie’s Edamame Hummus, I decided to marry an in-season vegetable, Atticus  favorite high-protein bean, and omega 3-rich flaxseed. Armed with pita chips, our ChowBaby (with plenty of help from his ChowMama and ChowPapa) ate this Roasted Beet and Chickpea Hummus (with flaxseed) all up!

Roasted Beet and Chickpea Hummus (with Flaxseed)

(can be served to kids 8+ mos)

8 oz organic beets (about 2 medium)

1 cup organic canned chickpeas (also known as garbanzos), drained  

1/8 cup organic flaxseed, ground

3 organic garlic cloves, peeled

1 1/2 tbsp organic red wine vinegar

3/4 cup organic extra-virgin olive oil

1. Preheat the oven to 350 degrees.

2. Wash beets well. Do not peel. Quarter. Place in a foil “pocket,” drizzle with a touch of olive oil, and seal up the pocket’s edges. Place on baking sheet and bake for about an hour until a fork slips easily into the flesh.

3. Add everything except the oil to a food processor or high quality blender and pulse until well chopped.

4. Continue pureeing while drizzling oil in a steady stream. You’re done when you’ve got a nice, creamy texture. It may take a couple of minutes depending on how powerful your food processor is.

Tip: This makes a great, bright, healthy, and flavorful party food!