Beet Bean Dip
This Beet & bean dip is a dairy free, gluten free, spiced dip made with almond oil and beans, and, owes its gorgeous coloring to beets!
Hope is a beautiful thing…
At the beginning of March every year…hope seems to spring up in my heart…hope that Spring is coming! It doesn’t even matter that next week I will have to hold on tight to my sanity as I face the loss of an hour of sleep as we “spring forward” an hour!
Looking at the big picture, springing forward only means more daylight hours in the evening…which means…Spring is coming!
Yes, Spring – with it’s warmer temperatures and longer days…with its basketball and birds…Spring keeps hope alive – at least for me.
You see, it’s hope that makes me keep on experimenting in the kitchen…sure there are plenty of fails and what-in-tarnation-is-this moments…
But, hope makes me spring for that next time…it’s hope that says to add a little more of this or subtract a little of that, because, the result might just be something scrumptious and beautiful!
So, having said that, I should probably have called this “hope dip“, but I went with something that would explain it’s color a tad better.
My daughter is looking forward to caching her favorite Atlanta basketball team in action this month and I am looking forward to catching up with one of my favorite foods, and as she might need some snacks to keep her cheering on, I blended beets with beans to make this better-for-you dip.
This dip doesn’t have a whole lot of oil, nor does it have any cream or mayo in it – it is a totally dairy free, gluten free dip wonderful with crudites or Hot & Spicy Cheez-It Crunch’d and/or Sharp White Cheddar Cheez-It Grooves.
This beat & bean dip is also incredibly easy to whip together – if you happen to have some roasted beets on hand:
• Wash and wrap 3-4 beets in aluminum foil before tossing in a 375 degree oven for about 45 minutes – also throw in 3-4 cloves of garlic to roast.
• Peel the skin off the roasted beets and throw them in a blender or food processor and pulse till beets become beet puree.
• Measure off 2/3 cup of this beet puree and combine it with 1 1/2 cups of navy beans, some paprika, coriander, cumin, roasted garlic, a smidge of lemon juice and a tiny bit of almond oil in the same blender/food processor…and…
• Voila – dip is done!
Any extra beet puree can be stored in an airtight glass container for upto 12-14 days to sneak into cookies, oats, and dips!
Ingredients
- 2/3 cup beet puree beets roasted at 375 degrees for 45 minutes
- 1 1/2 cup Navy beans
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 3 cloves roasted garlic fresh garlic would work too
- 2 tablespoons almond oil can also use olive oil
- 1 1/2 teaspoons fresh lemon juice
- Cilantro & Pepper Flakes optional
Instructions
- Place all ingredients in a blender or food processor and blend till well incorporated and the consistency of hummus.
- Top with coriander and chili flakes – if desired
- Enjoy!
If this is a duplicate – apologies. I got a database connection warning.
I love beet dip and make it often but I’ve never added beans to it. I’m going to try that next time. it’s SO good.
Shashi, you are the queen of fantastic beet recipes!! love this!!! Hey, I recently was working with beets the other day . . what tips do you have when using fresh beets so you don’t get everything stained? do you have tips on how to cut? thanks!!
Looks bright and lovely! Would love to just dip my carrot sticks into that dip! You are so creative with your beet creations. I adore avocado and hummus dip too, however I like to mix it up and try new things like your pretty dip. Sharing, of course!
hope dip … I just love that, Shashi! The colour is amazing and just makes me feel like spring is a-coming! I just can’t wait for that extra hour of light, too – but not so much the losing an hour of sleep 🙁
Oh well … it’ll soon be the season of springy/summery dips like this, and I’m certainly not complaining!
What a creative idea for a dip! Love the color, especially!
im obsessed with the color of this beautiful dip!
This dip is such a gorgeous color! You’ve inspired me to cook with beets more. 🙂
That color is just gorgeous and I know that this must be super tasty too from all the great ingredients!
This beet and bean dip sounds super tasty! I love cooking with beets because of how gorgeous their colour is, and of course because they’re yummy and nutritious. Can’t wait to pair this dip with some veggie sticks! Yum 😀
Your bean and beets look so delicious, and the colour is gorgeous 😀
Cheers
Choc Chip Uru
Hi Shashi, love bean and beet anything, just bought beets at the farmer’s market today. I bet this is amazing, love the way you snack…..
I made a beet tartare that was a yummy dip, but I like the consistency of yours much better. I’ll add beans next time! One can never have too many beet recipes 🙂
…yeahhhhh, I really need to go get beets! (+ yay for roasted garlic! <3 )
I hate losing that hour of sleep! But March Madness is always fun. 😉 You’re the beet queen — love what you do with them. This dip is amazing — thanks.
I always love your beet recipes — they always look so delicious and the color is always amazing! Also your theme of hope and spring are very much appreciated today. It’s actually above freezing in boston, and that hope that spring it around the corner is alive for the first time in months!
Love the vibrant colour of this dip! Personally, I think only hummus is hummus…chick peas, garlic, lemon, olive oil and tahini. Everything else is a dip. I love hummus and dips!