beet dip

This shocking pink beet hummus is a colorful healthy snack recipe! Serve it with veggie sticks and pita bread for dipping.

Creamy Beet Hummus

beet*

garlic clove

chickpeas (1 1/2 cups cooked)

lemon juice

tahini

salt

cumin (optional)

Cook the beet

(it&#8217;s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.

Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.

Top the hummus with cilantro leaves. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

This recipe makes a fun alternative to hummus and is great as a spread for crackers or a dip for fresh veggies.

Balsamic Beet Spread

beets,

olive oil, (divided)

chickpeas

½ orange

balsamic vinegar

maple syrup (or more for a sweeter dip)

garlic, (crushed)

Salt and black pepper, (to taste)

Cashew Sour Cream (see below) or store-bought vegan sour cream

green onions

cashews,

of ½–1 lemon, (to taste*)

apple cider vinegar

maple syrup

nondairy milk (up to 3 tablespoons)

Preheat the oven to 400°F. In a medium bowl, toss the beets with 1 tablespoon of the olive oil, then spread them out on a baking sheet. Bake for 40 minutes, until tender when poked with a fork.

When the beets are cool enough to handle, transfer them to a blender and add the remaining 1 tablespoon olive oil, chickpeas, orange juice, tahini, balsamic vinegar, maple syrup, garlic, salt, and pepper. Blend until smooth.

Transfer the mixture to a serving dish. Top with the Cashew Sour Cream and green onions.

Beet Spread:

Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice, apple cider vinegar, and maple syrup.

Starting with 1 tablespoon at a time, add the nondairy milk as needed to blend, and blend until completely smooth. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.

Cashew Sour Cream:

Top 2 beet dip recipes from across the web

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Creamy Beet Hummus

Balsamic Beet Spread

Top 2 beet dip recipes from across the web

The most viewed beet dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Beet Hummus

Balsamic Beet Spread

The most viewed beet dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine