An abundance of fresh herbs and roasted red beets make for an interesting twist on a classic hummus recipe. This dip can be made with your choice of beans—anything you may have in the cabinet. The dip will have the brightest hue if white beans are used. Serve with fresh vegetables or crackers for an easy crowd-pleaser!
Creamy and satisfying with an earthy and herby flavor, this vegan dip is packed with natural goodness. Beans provide protein and fiber—an excellent choice for snacking, since its fiber will leave you feeling full. Beets paired with fresh herbs boast anti-inflammatory properties, and are packed with vitamins, minerals, and antioxidants. Quality extra virgin olive oil boasts beneficial antioxidants.
Vegan Beet, Herb & Bean Dip
½ cup roasted red beets, chopped
1 garlic clove, chopped
2 (15 ounce) cans cooked chickpea, navy bean, cannellini or any variety bean, rinsed and drained
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon ground paprika
Juice of 1 lemon
½ teaspoon cider vinegar
2 tablespoons extra virgin olive oil
Approx 1 handful fresh parsley and fresh chives
Sea salt and black pepper to taste
- Add cooked beets and garlic clove to food processor and pulse several times until they begin to break down.
- Add beans, along with approx ¼ cup of water (a little at a time) to the processor, and start to bring the dip to the right consistency.
- Add tahini, cumin, paprika, lemon juice, vinegar, and olive oil, and continue to blend.
- Add in the fresh herbs, sea salt and black pepper. Blend. Turn off food processor and taste for seasoning.
- Add more salt, olive oil, and/or water as needed until the dip is just the way you like it.
- Serve with crackers, chopped veggies, pretzels, even spread it on your sandwiches.
- Vegan Chipotle Beet & Bean Dip. Omit parsley, lemon, and tahini. Use black beans. Add one chipotle pepper from a ‘chipotle in adobo’ can (these are soft, not dried), the juice of 1-2 limes, and a few sprigs of fresh cilantro. Serve with tortilla chips.
- Vegan Avocado & Bean Dip. Replace the cooked beets with an equal amount of avocado. This adds extra creaminess (you may want to even leave out the tahini), and is also great if you don’t have a lot of time.
- Vegan Beet & Lentil Dip. Substitute cooked lentils for the white beans, and prepare any variation you choose.
Roast beets ahead of time—even a day ahead. This way they can cool off, and they are ready whenever you are to make the dip.
The beans in this recipe contain the protein needed for a healthy, balanced diet. They also provide fiber, leaving you feeling full and benefiting your digestive health. Beets contain phytonutrients, vitamin C, potassium and other beneficial minerals. They are good for the liver and work as an anti-inflammatory. Save your beet greens—they are high in iron and fiber and provide many beneficial vitamins and minerals. The fresh herbs contain essential vitamins, minerals, and antioxidants.
A simple tip if you are pressed for time: Look for cooked beets. I like “Love Beets” Brand Mild Vinegar Beets for this recipe—they are organic and a major time saver. If the beets already contain vinegar, omit the vinegar from the ingredients list. If you are using plain cooked beets (“Love Beets” makes this, too), keep the cider vinegar in!