Beetroot bean dip is a vibrant, nutritious snack and makes a perfect party appetizer for any occasions. It is delicious just on its own but to jazz it up a little more, I added a delicious tangy topping that not only enhances the flavor but also adds texture.
The beetroot bean dip isn’t just a treat for your taste buds—it’s also a wholesome, feel-good snack. The beetroot adds a natural sweetness and beautiful color, while the beans make it satisfyingly creamy and packed with plant-based protein.
Beetroot bean dip is healthy!
Beetroots are known for their earthy sweetness and deep, ruby-red hue. They're a powerhouse of nutrition, loaded with fiber, vitamins, and minerals like folate, manganese, and potassium.
On the other hand, beans provide a protein-rich base, creating a smooth and creamy texture for the dip while adding heartiness and extra nutrition.
When combined, these two ingredients create a dip that's rich in nutrients, naturally vibrant, versatile and very easy to prepare.
Ingredients you need for this beetroot bean dip
Beetroot - I like to use roasted beetroot for this dip. Roasting beetroot enhances the flavor and brings out a subtle sweetness.
White Beans - I used canned beans to make it quick and easy. You can use dried beans too. Just soak overnight and then boil.
Lemon Juice - Fresh lemon juice is always best for the refreshing flavor and taste.
Garlic - You can use raw or roasted garlic. I prefer roasted garlic, and I roast an entire head of garlic along with the beet root.
Olive oil - For a dip, I always like to use extra virgin olive oil that's good quality.
Apart from this, you need salt.
For the topping - The topping is not a mandate, but it really makes it so tastier. I used couple slices of lemon finely chopped, few green olives, thinly sliced and few fresh thyme leaves. I cooked it with little oil and drizzled on top while serving.
Pine Nuts - Roasted pine nuts are the last finishing tough, but again, it is not a mandate and you can discard it.
Steps to prepare
1- Trip the top of the garlic head and place it in an aluminum foil along with the beetroot. Drizzle a little oil and wrap the foil around. Roast in preheated 400 F for 25 to 30 minutes. Let it cool completely before you open the foil.
2- Peel the beetroot and dice into rough chunks.
3- In a speedy blender, add the canned beans. Make sure to drain the beans in a colander and wash a few times to remove the taste of the brine. Along with canned beans, add the beetroot, roasted garlic, salt and olive oil.
4- Blend until it looks smooth and creamy.
5- If you are adding the toppings, add the diced olives, fresh thyme leaves and chopped lemon in a small pan.
6- Add a little oil and let it all cook and sizzle for a minute.
7- Also toasted the pine nuts separately.
8- In a serving plate spread the beetroot bean dip, and garnish with the warm toppings.
Enjoy with pita bread or chips. We even make it a full meal by adding some meat balls on top.
Variations
- Add spices: For an extra kick, try adding cumin or smoked paprika to give the dip a warm, spiced flavor.
- Swap the beans: Instead of white beans, you can use chickpeas for a beetroot hummus twist, or black beans for a slightly different flavor profile.
- Go nuts: Blend in some toasted walnuts or almonds for extra richness and texture.
Whether you're hosting a gathering, prepping for a healthy snack, or just looking to jazz up your meals, this easy-to-make dip is a perfect choice.
FAQs
Chickpeas (garbanzo beans) or white beans (like cannelloni or navy beans) are commonly used for their creamy texture. However, you can experiment with other types, like black beans, for a unique twist.
Beetroot bean dip is typically served cold or at room temperature. It makes a refreshing, chilled dip, but you can serve it slightly warm if desired.
Stored in a clean dry airtight container in the fridge, beetroot bean dip will last for a couple of weeks. The flavors may intensify as it sits, but it’s best consumed within a few days for the freshest taste.
Yes, you can freeze the dip. Store it in a freezer-safe container, and it will keep for up to 3 months. Thaw in the fridge and give it a good stir before serving. The texture may change slightly after freezing, but it should still taste great.
Absolutely! You can customize beetroot bean dip with:
- Fresh herbs (parsley, dill, or mint)
- Spices (cumin, paprika, or cayenne pepper)
- A dollop of yogurt for creaminess
- Nuts or seeds for texture (like sunflower seeds or pine nuts)
More snacks ideas
Cheddar Parmesan Cheese Crisps
Artichoke and Tomato Salad Tarts
Beetroot Bean Dip
Ingredients
- 1 Beetroot
- 1 Head of garlic
- 1 can White beans
- 1 teaspoon salt
- Juice of 1 lemon
- ¼ cup Extra virgin olive oil
For Toppings
- 3 Olives
- 2 Slices of lemon
- Few fresh thyme
- 2 tablespoon Pine nuts
Instructions
- Trim the edge of the garlic and place in an aluminum foil. Also add the beet root. Drizzle a little oil and wrap it tight.
- Preheat the oven to 400F and place the foil in the oven. Let it roast for 30 minutes. Then let it cool completely.
- Once cooled, peel the beetroot and chop into rough bites.
- Wash the canned beans a few times to remove the excess flavor of the brine.
- To the blender add the beans, the beetroot, roasted garlic, lemon juice, salt and oil. Blend to a smooth purée. Spread it to a serving bowl.
- To make the topping, thinly slice the olives and finely chop the lemon slices. To a pan add the olives, lemon and fresh thyme with little oil. Let it sizzle for a minute and then layer it on top of the beetroot bean dip.
- If you are adding pine nuts, just roast it lightly and scatter on top of the dip.
- Enjoy with your choice of bread or store in a clean dry airtight jar in the fridge.
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