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.
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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!).
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.
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!
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!
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Beetroot Dip Recipe (with Pickled Beets and Balsamic)
Equipment
- Blender (or food processor)
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
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
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