Name: Vegan Beetroot Dip Recipe (with Pickled Beets and Balsamic)
Prep time: 12 min
Total time: 12 min
Ingredients: 2 ¼ cups white beans ((19 oz / 540 mL can, drained and rinsed)); ¾ cup pickled beets ((removed from pickling liquid)); ⅓ cup tahini; 1 tablespoon lemon zest ((zest of 1 lemon)); 3 tablespoons lemon juice ((juice of 1 lemon)); 2 cloves garlic; ¼ cup olive oil; 1 ½ tablespoons balsamic vinegar; ½ - ¾ teaspoon salt; drizzle balsamic reduction (, to top dip (optional; sub for extra olive oil, extra chopped beets, sesame seeds etc.))

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5 from 2 votes. Leave a review!

This vegan beetroot dip recipe is super simple to make, gluten free, and packs an incredible flavor. To make it, just toss the ingredients into the blender or food processor.

Glass dish of pink vegan beetroot dip with half circle sprinkle of white and black sesame seeds and a couple triangles of pita bread around the dip

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Vegan Beetroot Dip vs Hummus

You may wonder the difference between this vegan beetroot dip recipe and a beetroot hummus recipe. There’s not much of a difference, other than this recipe uses white beans whereas hummus is traditionally made with chickpeas.

I love chickpeas but it’s nice to eat a variety of legumes. Switching what you use to make a bean dip or hummus is a simple way increase variety.

White beans are ideal for this vegan beetroot dip recipe because they tend to blend more easily compared to chickpeas. This isn’t an issue if you have a high speed blender, but if you use a regular blender or food processor, you may find using chickpeas is challenging.

It’s completely possible to make this recipe with chickpeas and create a vegan beetroot hummus if you prefer (or if that’s what you have on hand!).

White bowl of vegan beetroot dip topped with olive oil and balsamic on platter with pita, carrot and cucumber surrounding the dip

Additional Tips for Blending Beetroot Dip

This is a very thick dip recipe even with a high-speed blender. Additional liquid may be needed.

If your beetroot dip isn’t blending at all, add an additional 1 tablespoon of liquid at a time. You can use water or extra olive oil, lemon juice or liquid from the can of pickled beets. Just give the dip a taste to make sure you aren’t making it too tangy!

If using a food processor, scrape down the edges as you go. You likely don’t need to add extra liquid if you’re patient and keep working the edges down.

Glass bowl of pink beet dip with pita bread in dip and back white bowl of dip topped with balsamic on marble background

Roasted or Pickled Beets for Dip

Many recipes for beetroot hummus or dip call for roasted beets. While this provides a nice flavor, it’s an extra step that can be time consuming (and messy as beetroot stains quite easily).

To save time and make cleanup simple, I’ve opted to use pickled beets for this beetroot dip recipe. Pickled beets are typically made with vinegar and sugar which provides a nice flavor to the final vegan beetroot dip recipe.

I’m very fortunate to have access to homemade pickled beets, but store bought options work as well.

If you have extra pickled beets around, chop some to garnish the dip!

Hand holding up piece of pita bread with pink beetroot hummus and background blurry bowl of hummus with extra pita pieces

Tips for Using Beetroot

As noted above, beetroot stains everything it comes in contact with. It’s really important to immediately wash every surface (including your hands) if it comes in contact with the beetroot.

The dip itself, after it’s blended, can stain but not nearly as strongly as the beetroot itself. I still don’t recommend eating this with your favorite white shirt on!

Some people recommend wearing gloves when working with beetroot because it stains your hands (and can stain rings if you’re wearing any). Since this vegan beet dip recipe uses pickled beets, there isn’t any need to directly touch the beets. Wearing gloves isn’t necessary!

Hand dipping piece of pita into beetroot hummus in white bowl on board surrounded by pita, cucumber, carrots (dip topped with balsamic glaze and olive oil)

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of glass dish filled with pink beetroot dip.

Vegan Beetroot Dip Recipe (with Pickled Beets and Balsamic)

Enjoy a quick vegan beetroot dip recipe that simply requires you to toss everything into a blender or food processor. Using pickled beets, lemon and balsamic vinegar, this is a flavorful vegan dip.

5 from 2 votes. Leave a review!

Prep Time 12

Total Time 12

Servings Servings

Calories 212 kcal

Cuisine Vegan

Equipment

Ingredients

2 ¼ cups white beans (19 oz / 540 mL can, drained and rinsed)
¾ cup pickled beets (removed from pickling liquid)
⅓ cup tahini
1 tablespoon lemon zest (zest of 1 lemon)
3 tablespoons lemon juice (juice of 1 lemon)
2 cloves garlic
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
½ - ¾ teaspoon salt
drizzle balsamic reduction , to top dip (optional; sub for extra olive oil, extra chopped beets, sesame seeds etc.)

Instructions

Drain and rinse the can of white beans and place into a blender or food processor.
2 ¼ cups white beans
Drain the pickled beets from liquid and add them to the blender. Rinse your measuring cup/ utensils right away to prevent being stained with the beet juice.
¾ cup pickled beets
Add the remaining ingredients into the blender. Blend until smooth.
⅓ cup tahini, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 2 cloves garlic, ¼ cup olive oil, 1 ½ tablespoons balsamic vinegar, ½ - ¾ teaspoon salt
If using a food processor, process until smooth, scraping down the edges as needed.
Optional to top with balsamic reduction, olive oil, chopped pickled beets and/ or sesame seeds.
drizzle balsamic reduction
Serve with your favorite vegetables, crackers, tortilla chips and/ or pita bread!

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅛ of recipe)Calories: 212 kcalCarbohydrates: 20 gProtein: 7 gFat: 12 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 7 gSodium: 485 mgPotassium: 392 mgFiber: 5 gSugar: 3 gVitamin A: 11 IUVitamin C: 4 mgCalcium: 98 mgIron: 3 mg

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