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Bright, bold, and creamy, this Beet Black Bean Dip turns simple pantry staples into something unforgettable. With earthy beets, hearty black beans, and a blend of savory spices, it’s a vibrant vegan dip that’s easy to make and perfect for dipping, spreading or sharing at any gathering. Even beet skeptics can’t resist this one!
To buy or make your own black bean dip? …that is the question. If you ask me, 99% of the time I’d rather make it myself at home. It’s fresher than store-bought, super easy to make, and more nutritious. And this isn’t your typical black bean dip. No, no no. This is a delicious beet black bean dip, that even beet-haters can appreciate.
If you love black beans, check out these other recipes: Instant Pot Black Bean Soup, Sweet Potato Breakfast Burritos, and Double Chocolate Black Bean Cookies 😋
Table of Contents
Why you will love this Beet Black Bean Dip
I used to dream of having a line of colorful and flavorful hummus. Along with my sweet potato hummus, this beet black bean dip would be the best seller. You will love this tasty vegan dip because it is:
- Super Delicious. The combination of spices––cumin, balsamic vinegar, and miso––is a savory match made in heaven. Miso adds depth, while the vinegar’s acidity balances out all of the flavors.
- Enjoy Beets without them Overpowering the Dish. The beets blend nicely into the black beans, adding a subtle sweetness and earthiness.
- Cheap and Easy-to-Make. Store-bought dips are expensive, and not as fresh (or unique) as this beet black bean dip. This recipe uses inexpensive ingredients that you likely already have in your kitchen. Add the ingredients to a food processor and let it do all of the work for you.
- Nutritious and Filling. Beans are a great vegan protein source, and they are one of the best sources of dietary fiber. Plus beans are rich in fiber, folate, magnesium, iron, and antioxidants. Beets are also high in fiber and folate, and they’re a great source of vitamin C, among other nutrients. I use just 2 tablespoons of extra virgin olive oil in this recipe, but you could skip it all together if you’d prefer it to be oil-free.
Key Ingredients
Black Beans: This creamy and nutritious bean is so versatile and delicious. Drain and rinse canned beans, or make your own beans from scratch for an even creamier texture.
Beets: Use steamed beets for this recipe. You can follow the directions in the recipe card below, or purchase pre-steamed beets. Their brilliant color gives this beet dip a pretty fuschia pink hue.
Miso: Fermented soybean paste, miso, gives this gluten-free bean dip a rich umami flavor that balances nicely with the natural sweetness from the beets and balsamic vinegar. Use a white or yellow miso, which you can find at most well-stocked grocery stores and the health food store.
Balsamic Vinegar: An acid like vinegar goes a long way in balancing out the salty, sweet, and umami flavors of this dip. I like balsamic vinegar in particular because of it’s molasses notes and subtle sweetness. If you don’t have balsamic, you can replace it with lemon juice, lime juice, or apple cider vinegar (ACV). If you’re using ACV, add half of what I call for, then add more to taste.
Fresh Herbs: Dill, fresh mint, and parsley brighten and round out the dip. Use an assortment of these, or just one.
See the recipe card for full information on ingredients and quantities.
How To Make Beet Black Bean Dip
This dip is so easy to make! Just add the ingredients to a food processor, blend until you are happy with the texture, and serve.
- Add the ingredients to a food processor.
- Blend until smooth. Transfer to a bowl to garnish and serve.
Jenné’s Recipe Tips
- Use salt-free beans if you’re using canned. Home cooked beans and salt-free canned beans make a fresher tasting dip.
- I like to cook my beets in the Instant Pot. For some reason, everytime I make them on the stove, I forget about them and burn the pan. Instructions for steaming beets in the recipe card.
- Use a yellow or white miso, which has a more delicate flavor. You can find this at any health food store, or at your local Japanese grocery store. Choose an unpasteurized miso (will be in the refrigerated section). Unpasteurized miso contains beneficial bacteria that is good for your health [source].
- The best replacement for black beans in this recipe are cannellini white beans. They are equally creamy and will make a beautiful pink dip when blended with red beets.
- Red beets are my favorite for this dip because of their earthiness and pretty color, but other varieties will work too. Golden beets tend to be sweeter and will give this dip a muddy hue.
Serving Suggestions
This beet black bean dip makes a perfect snack because it’s full of fiber and protein. I like to enjoy it with carrot and celery slices as a healthy afternoon or late-night snack. Or serve it with one of the following recipes:
- Sourdough Discard Crackers –– Use up sourdough discard with these super easy crackers.
- Pumpkin Seed Crackers –– This dip was made for these easy-to-make high protein crackers.
- Everyday Buddha Bowl –– Add a scoop of black bean dip to your bowls to add extra flavor and nutrition.
- Beet Black Bean Burgers –– If you’re crazy about beets like I am, double up and use the dip as a spread on the burger bun 😎
- Autumn Kale Salad –– This combo has big flavor! Roasted veggies, massaged kale, and crispy beans pair perfectly with this beet bean dip.
- Beet Green Almond Pesto –– If you’re entertaining guests, or meal prepping for the week, prep a few vegan sauces and dips. This alternative pesto uses up the greens that come attached to beets.
Storage Directions
Refrigeration: Store the dip in an airtight container or glass jar for up to one week in the refrigerator.
Freezer: Freezing may change the texture slightly. Freeze in a freezer-safe container for up to 3 months. Defrost overnight in the fridge. To return to its creamy texture, blend it in the food processor again. Add 2 tablespoons oil to thin if needed.
More Beautiful Vegan Beet Recipes
Soups & Stews
Vibrant Beet Soup with Sweet Potatoes
Recipes
Beet Fennel Salad
Recipes
Roasted Beet & Potato Salad
Side Dishes
Beet and Sweet Potato Fritters
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Brilliant Beet Black Bean Dip
Equipment
Ingredients
- 1 15- oz can unsalted black beans, drained and rinsed
- 1 steamed red beet, peeled and diced, about 1/2 cup *See Note below for steaming beets
- 1 clove garlic, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp yellow miso paste, or white miso paste
- 1 tsp cumin powder
- 1 tsp jalepeño pepper, finely diced or 1 dry Bird’s Eye Chili, crushed (optional)
- 1/2 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped (or other fresh herbs––cilantro, dill, mint, basil, etc)
- 2 tbsp extra virgin olive oil
- Sea salt to taste
Instructions
- Place all ingredients (except oil and salt) into a food processor and blend until smooth.
- Add the extra virgin olive oil to the processor as it blends.
- Scrape down the side of the processor, and blend some more.
- Season to taste with salt if needed.
- Garnish with fresh parsley.
- Serve room temperature, or chilled.
Notes
How to Steam Beets
You’ll need a steam basket for both of these methods of cooking beets.- Stove Top Method: Place your steam basket into a saucepan with a lid and add 2 cups of water. Place the beet onto the steam basket and cover the pan. Bring it to a boil on high heat, then reduce the heat to medium. The water will need to continue simmering to create steam. Cook for 45 minutes, adding more water as needed. Be very careful not to cook the water off and burn the pan. Check the beet every 10 minutes to make sure the water is still simmering.
- Instant Pot Method: Add 1 1/2 cups of water to the Instant Pot. Insert a steam basket into the machine, and place the beet on top. Pressure cook on high for 20 minutes if you have medium or small beets, pressure cook for 30 minutes for large beets. Allow it to natural pressure release, and cool before using.
Recipe Notes:
- Use salt-free beans if you’re using canned. Home cooked beans or salt-free canned beans make a fresher tasting dip.
- Use a yellow or white miso, which has a more delicate flavor. You can find this at any health food store, or at your local Japanese grocery store. Choose an unpasteurized miso (will be in the refrigerated section). Unpasteurized miso contains beneficial bacteria that is good for your health.
- The best replacement for black beans in this recipe are cannellini white beans. They are equally creamy and will make a beautiful pink dip when blended with red beets.
- Red beets are my favorite for this dip because of their earthiness, but other varieties will work too. Golden beets tend to be sweeter.
Nutrition
Every single person at the dinner party asked me to send them the recipe! It was absolutely delicious and sooo easy to make. It tastes great with chips or with raw veggies.