- 1 cup blueberries
- 1 cup chickpeas, strained and rinsed
- pinch fresh rosemary, coursely chopped
In a blender or food processor, add in the blueberries, chickpeas and rosemary.
For a smooth stage 2 puree, puree on high for 1-2 minutes or until completely smooth, adding in 1 tbsp of water at a time to achieve this consistency.
For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 seconds and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.
Age: 6+ months
Yield: 12 ounces
Storage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 1 month.