Beetroot Bean Dip Playful Cooking

The beetroot bean dip isn’t just a treat for your taste buds—it’s also a wholesome, feel-good snack. The beetroot adds a natural sweetness and beautiful color, while the beans make it satisfyingly creamy and packed with plant-based protein.

Beetroot bean dip is healthy!

Beetroots are known for their earthy sweetness and deep, ruby-red hue. They’re a powerhouse of nutrition, loaded with fiber, vitamins, and minerals like folate, manganese, and potassium. On the other hand, beans provide a protein-rich base, creating a smooth and creamy texture for the dip while adding heartiness and extra nutrition. When combined, these two ingredients create a dip that’s rich in nutrients, naturally vibrant, versatile and very easy to prepare.

Ingredients you need for this beetroot bean dip

Beetroot - I like to use roasted beetroot for this dip. Roasting beetroot enhances the flavor and brings out a subtle sweetness. White Beans - I used canned beans to make it quick and easy. You can use dried beans too. Just soak overnight and then boil. Lemon Juice - Fresh lemon juice is always best for the refreshing flavor and taste. Garlic - You can use raw or roasted garlic. I prefer roasted garlic, and I roast an entire head of garlic along with the beet root. Olive oil - For a dip, I always like to use extra virgin olive oil that’s good quality. Apart from this, you need salt. For the topping - The topping is not a mandate, but it really makes it so tastier. I used couple slices of lemon finely chopped, few green olives, thinly sliced and few fresh thyme leaves. I cooked it with little oil and drizzled on top while serving. Pine Nuts - Roasted pine nuts are the last finishing tough, but again, it is not a mandate and you can discard it.

Steps to prepare

1- Trip the top of the garlic head and place it in an aluminum foil along with the beetroot. Drizzle a little oil and wrap the foil around. Roast in preheated 400 F for 25 to 30 minutes. Let it cool completely before you open the foil. 2- Peel the beetroot and dice into rough chunks. 3- In a speedy blender, add the canned beans. Make sure to drain the beans in a colander and wash a few times to remove the taste of the brine. Along with canned beans, add the beetroot, roasted garlic, salt and olive oil. 4- Blend until it looks smooth and creamy. 5- If you are adding the toppings, add the diced olives, fresh thyme leaves and chopped lemon in a small pan. 6- Add a little oil and let it all cook and sizzle for a minute. 7- Also toasted the pine nuts separately. 8- In a serving plate spread the beetroot bean dip, and garnish with the warm toppings. Enjoy with pita bread or chips. We even make it a full meal by adding some meat balls on top.

Variations

Add spices: For an extra kick, try adding cumin or smoked paprika to give the dip a warm, spiced flavor.Swap the beans: Instead of white beans, you can use chickpeas for a beetroot hummus twist, or black beans for a slightly different flavor profile.Go nuts: Blend in some toasted walnuts or almonds for extra richness and texture.

Whether you’re hosting a gathering, prepping for a healthy snack, or just looking to jazz up your meals, this easy-to-make dip is a perfect choice.