This luscious dip is perfect to serve as a vegan appetizer or to have on hand for healthy snacking. It’s a creamy blend of cannellini beans, beets, onions and balsamic vinegar. Not only is it beautiful to look at, but it’s also super delicious!
Start by browning onions and grated beets in a pan with a touch of olive oil. This is an easy step, but takes the most time. While they’re browning for 15-25 minutes over a medium heat, you can assemble the rest of the ingredients in a food processor.
Once the onions and beets have cooked, let them cool a bit before adding them to the food processor. If you want to speed up this process, you can spread them over a large plate and put them in the freezer for a couple minutes. Once cooled, add them into the food processor and blend everything until it is a smooth and lucious dip!
Serve your bean dip on a crostini topped with a little vegan feta for a party appetizer, or add it to your weekly meal prep and have it on hand for snacking with veggies or some sesame flaxseed crackers!
Beet and White Bean Dip
This dip is a creamy blend of cannellini beans, beets, onions and balsamic vinegar.
- 1/4 cup olive oil (divided)
- 1 cup grated beets
- 1 cup cooking onion (chopped)
- 1 can cannellini beans , drained and rinsed (about 1 cup)
- 1/4 cup balsamic vinegar
- 1/4 cup tahini
- 1/2 tsp ground cumin
- 1 clove garlic (chopped)
- salt + pepper (to taste)
In a non-stick pan over medium heat combine onion, beet, and 1 tbsp of the olive oil. Sauté until the onion and beets are browned, this will take 15-25 minutes. Stir them every so often, and add in a little water to deglaze the pan if necessary.
While the beet mixture is cooking, get the rest of the ingredients ready in the food processor.
Once the onions and beets are browned, let them cool a bit before adding to the food processor. If you want to speed this up, spread the mixture out over a dinner plate and place in the freezer for a few minutes.
Add the cooled beet mixture to the food processor and blend together until everything is smooth. This can take a bit of time, depending on your food processor. Give the dip a try and adjust to suit your taste. If you want to adjust the texture of the dip, you can add water or more olive oil.
Serve immediately or store in the fridge for a few days.
*You can sub cannellini beans for other white beans or even chickpeas.
If you make this beet and white bean dip, be sure to tag me on Instagram and leave a review below!
And if you want more plant-based dips in your life, check out this vegan tzatziki recipe and this pea pesto.
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