This vegan beetroot dip recipe is super simple to make, gluten free, and packs an incredible flavour. To make it, just toss the ingredients into the blender or food processor.
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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 up 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!).
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 tbsp 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.
Roasted or Pickled Beets for Dip
Many recipes for beetroot hummus or dip call for roasted beets. While this provides a nice flavour, 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 flavour 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!
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 favourite 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!
Let me know how your vegan beetroot dip turns out in the comments and if you share your creation on social media, be sure to tag me @lettucevegout!
Vegan Beetroot Dip Recipe with Pickled Beets and Balsamic
- 1 19 oz can white beans , drained and rinsed
- ¾ C pickled beets (removed from pickling liquid)
- 1/3 C tahini
- 1 tbsp lemon zest (zest of one lemon)
- 3 tbsp lemon juice (juice of one lemon)
- 2 cloves garlic
- ¼ C olive oil
- 1 ½ tbsp. balsamic vinegar
- ½ - ¾ tsp salt
- Optional to top with balsamic reduction , extra olive oil, extra chopped beets, sesame seeds etc.
- Drain and rinse the can of white beans and place into a blender or food processor.
- 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.
- Add the remaining ingredients into the blender. Blend until smooth.
- 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.
- Serve with your favourite vegetables, crackers, tortilla chips and/ or pita bread!