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Beet Black Bean Dip

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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!

Beet Black Bean Dip

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. 

Beet Black Bean Dip Ingredients

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. 

Beet Black Bean Dip

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If you love beets, check out these other delicious vegan recipes!

4.69 from 16 votes

Brilliant Beet Black Bean Dip

By: Jenné
This delicious beet black bean dip will stay fresh for about 5 days. It's perfect for meal prep days! Enjoy it as a snack or as a spread for sandwiches. I even like adding it to salads for extra flavor, protein, and texture
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4


  • 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


  • 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.
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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. hey
    what is the wight of the beet?
    in germany there are very different sizes, from apricot- to coconutsize.
    greetings from germany, love your recipes!

  2. Surprisingly good. A little thick to blend at first, but then an old techniques used by some Middle Eastern cooks came to mind (add a few drops of ice water while blending).

  3. 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!

  4. 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