Beet & Chickpea Spread (+ Collard Wraps)

Beets!  Love em’ or hate em’, you can’t deny the beauty of the beet… The color, the versatility, the abundance of health promoting properties.  Let’s learn about beets…

  • Beets are very high in antioxidants.  Their rich color is an indicator of this, similar to the deep color in blueberries which indicate their high antioxidant value.  Amazingly, the highest amount of antioxidants are in the beet leaves, which are serious free radical fighters!
  • You’ve probably heard beets support detoxification.  This is true, as beets help cleanse the blood of waste, harmful toxins, and even heavy metals (thanks you glutathione)!
  • Beets have been shown to reduce cholesterol levels and reduce high blood pressure (thanks to components betaine and choline, which help reduce inflammation in the cardiovascular system).
  • Have you heard beets are a natural aphrodisiac?  Nitrate levels in beets aid in production of sex hormones!
  • Natural nitrates in beets also boost energy levels and physical performance.  Don’t worry, the nitrates found in beets and whole foods are different than the nitrates you’ve heard about which are added to deli meats (NOT health promoting!).  Beet nitrates actually aid in muscle recovery as well!

Thanks to Gabrielle Arnold from Honest Fare for sharing this awesome Beet & Chickpea Spread recipe.  I used half of this in collard wraps and the rest I used as a dip for veggies.  So good both ways.  You could definitely spread this on toast or a sandwich as well.  Versatile little dip!

If you want to try collard wraps, here are some tips:

  • You’ll need to make the stalk smaller and more pliable by running a sharp knife along the stalk so it resembles the thickness of the leaf.  Try not to cut holes in the leaves themselves as you do this.  Slow and steady!
  • It’s generally advised to use two leaves per wrap.  Line them up beside/on top of each other, as pictured, with stalks facing opposite ways.  
  • Using a thick spread, rather than a sauce (too thin) will help hold the wrap together.  Plus it helps the veggies stay in place as you wrap.
  • You can fit a decent amount of filling into the wrap, but overfilling will result in vegetable explosion!
  • You can definitely pre-make these, for lunches, or even breakfast, whatever you prefer.  The leaves do not get soggy like certain greens will.  So convenient!

Check out Gabi’s recipe for a Chickpea Beet Spread below.




Chickpea Beet Spread

A great dip to use for collard wraps, as a veggie or cracker dip, or even on toast or in sandwiches! 

Servings 8
Author Gabrielle Arnold from Honest Fare


  • 10 oz soaked or canned garbanzo beans
  • 1/2 a medium sized beet , peeled
  • 2 carrots , peeled
  • 1 lemon (juice from)
  • 2 tablespoons tahini
  • 3 teaspoons olive oil
  • Salt to taste
  • Cracked black pepper to taste
  • 1-2 tablespoons agave nectar
  • A few sprigs fresh parsley
  • ¼ clove fresh garlic


  1. Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside.
  2. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little.
  3. Scrape sides of food processor and add salt (about 1/4 teaspoon), some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper.

  4. Fold in carrots until well combined. Place in fridge to chill.

Recipe Notes

Recipe by Gabrielle Arnold from Honest Fare.

Check out the original post: http://honestfare.com/mastering-the-collard-wrap/

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