Move over hummus, there’s a new dip in town!
This fresh and herby beetroot and white bean dip is the perfect pink beetroot recipe. If you’re looking for new ways to cook your beetroots, then this is it. It’s such a simple and easy recipe. You just need to throw a few ingredients into a food processor, then blend them up until smooth. We know how tempting it can be to buy shop-bought dips. They’re so convenient! However, making this beetroot and white bean dip couldn’t be more simple.
The beetroot is the base of this recipe. Not only does it add a lovely natural sweet earthy flavour, but it gives this dip the most gorgeous vibrant pink colour. To bulk out the dip, and add in some protein, we’ve got some white beans, also known as cannellini beans. They help bind everything together, whilst also adding some extra nutrition. We’ve added some nutty tahini, which makes this dip extra creamy, and a squeeze of lemon for some fresh citrusy flavours. Then, finally, a good serving of fresh dill. This helps to cut through the sweetness and livens the whole dish up.
This beetroot dip couldn’t be more simple.
It only has 9 ingredients in, most of which you probably already have in your fridge and cupboards. It also involves zero cooking, especially if you buy precooked beetroots as we did. When it’s a hot day, the last thing you want to be doing is turning the stove or oven on! All you need to do to create this dip is blend everything up in a food processor. You can add all the ingredients in at the same time, then blend away until it’s as smooth as you’d like.
This beetroot and white bean dip keeps well in the fridge too. You can make up a big batch at the beginning of the week and store it in the fridge to use in lunches throughout the week.
Your new favourite beetroot recipe.
We love to serve this dip with salads. It adds so much colour and flavour to the plate and can liven up any boring salad! This beetroot and white bean dip also tastes amazing in a sandwich. Add in some of your favourite roasted veggies and greens and you’ll have a delious, simple lunch.
If you’ve got any more end of summer picnics of BBQ’s coming up, then this dip would be the perfect dish to take along. Everyone will love it! It’s great with cruidtes, crisps, pitta chips and all sorts of other lovely snacking foods.
This vegan beetroot and white bean dip recipe is:
- fresh and herby
- vegan and dairy-free
- quick and easy
If you enjoyed this recipe, try one of our other delicious recipes:
- Orange, beetroot and chicory side salad
- Ruby red pomegranate pico de gallo
- Easy avocado and edamame dip
Beetroot & White Bean Dip – Healthy Beetroot Recipe
For the dip
- 300 g cooked beetroot 2 medium beets, roughly chopped
- 1 400 g can of cannellini/white beans drained
- 2 cloves of garlic roughly chopped
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 lemon juiced
- 1 tbsp dill
- 3/4 tsp salt
- 1/4 tsp pepper
For the toppings
- Olive oil
- Fresh dill
- Black sesame seeds
- Add the beetroot and cannellini beans to a food processor and blend until smooth and combined well.
- Top with a drizzle of olive oil, fresh dill and some black sesame seeds.