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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 love!
VIDEO: Beet Black Bean Dip
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.
A great way to enjoy beets without them overpowering the dish. The beets blend nicely into the black beans, adding a subtle sweetness and earthiness. Even beet haters love this dip!
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. Black beans are a great source of fiber, folate, magnesium, iron, protein, 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.
How do you make beet black bean dip?
This dip is so easy to make! Simply blend cooked black beans with cooked beets, spices, and extra virgin olive oil. Blend it until creamy––or go for a chunkier texture if that’s your preference. You’ll need a food processor to make it. I recommend this one from Cuisinart. I’ve had mine for almost 10 years!
What should you eat this dip with?
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. I also like to eat it with pita or crackers.
This dip is also great on sandwiches, in salads, or on Buddha Bowls. You can use it however you would eat hummus.
Tips for making this recipe
- Use salt-free beans if you’re using canned. Home cooked or salt-free canned beans make a fresher tasting dip.
- I like to cook my beets at home in the Instant Pot. I steam them for 20 minutes, then remove the skin and use them in recipes like this dip. Steamed beets will stay fresh in the refrigerator for a week.
- 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.
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If you love beets, check out these other delicious vegan recipes!
- Beet Black Bean Burgers
- Beet & Sweet Potato Soup
- Beet Green Almond Pesto
- Beet Fennel Salad
- Roasted Beet & Potato Salad
Brilliant Beet Black Bean Dip
Ingredients
- 1 15- oz can unsalted black beans drained and rinsed
- 1 cooked red beet peeled and diced, about 1/2 - 3/4 cup
- 1 clove garlic chopped
- 1 tbsp balsamic vinegar.
- 1 tbsp light 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.
Lisa Bergmann / January 11, 2022 at 3:34 pm /
Thank you Ms. Claiborne! This dip tastes as beautiful as it looks! I didn’t have the miso so I added a little tahini instead, and it seems to have worked out well. Thank you for all you do!
Its me / December 5, 2021 at 7:08 am /
Wot this is so tasty I made it twice. I will definitely be making it during the holidays!
Jennifer / November 27, 2021 at 9:18 pm /
Just made this and it’s delicious!
Its me / September 19, 2021 at 5:46 pm /
This dip is amazing, I wanted the change from the basic Chickpea Hummus that I make all the time. Its fall the color is beautiful, I love beets
Giftbasketworldwide / September 14, 2021 at 4:00 am /
Amazing work!! Looking for more from you.
Giftbasketworldwide / September 8, 2021 at 10:43 pm /
Looks great. Thanks for sharing.
Lizzy / April 25, 2021 at 10:27 am /
Cannot wait to try this!!
Cindy / April 25, 2021 at 1:44 am /
LOVE this dip!!! I used an extra large roasted beet and made from scratch black beans (they were already in the fridge) – so so good!!
Jenné / May 17, 2012 at 11:50 am /
Hi Melissa, dill would work very well in here. Lately I’ve been putting dill on everything; it’s my new favorite herb!
Melissa (@UpBeetRD2B) / May 17, 2012 at 4:42 am /
I loved this dip!…I am thinking next time I will try dill instead of cumin. Do you think that could work?
Yadsia @ShopCookMake / October 19, 2011 at 5:59 pm /
I don’t like beets so I’m always trying to find ways to ‘hide’ them in different dishes. Will definitely try this one!
Samantha / September 14, 2011 at 1:37 pm /
This looks great! And I have everything at home except the miso…Do you have any suggestions on possible substitutes or so I need to make a miso run??
Sandra / September 11, 2011 at 3:10 am /
Wow how vibrant and cool is this! Wishing you lots of success on your new venture.
Amber Shea @Almost Vegan / September 9, 2011 at 3:28 am /
That is THE most vibrant dip I think I’ve ever seen, wow…totally eye-catching. Sounds delicious, too!
Jennifer / April 21, 2021 at 10:10 pm /
I know, right? I love the color.
Its me / September 19, 2021 at 5:45 pm /
Its Delicious!! I wanted something different for Fall not the same old hummus!
Anonymous / September 8, 2011 at 3:22 pm /
Hi, this dip was awesome! Thanks for the recipe!
Christina / September 5, 2011 at 10:56 pm /
First, congratulations on the write-up. Second, if that dip tastes half as good as it looks, then it is a keeper for sure. Thanks for the recipe, I look forward to trying it!