Creamy Beetroot White Bean Dip
VEGAN | GLUTEN-FREE | DAIRY-FREE | OIL-FREE
Forget the hour-long oven roast. This dip is a game-changer for anyone who wants high-impact flavor with minimal prep. By using raw beets, you preserve that earthy sweetness and achieve a stunning, electric pink hue that’s guaranteed to be the star of your next snack board. No oil needed here. It’s smooth, creamy, and ready in no time. Grab some Almond & Flax Seed Crackers or a crudité platter and you're good to go.
Blend time: 2 mins
Total time: 10 mins
Makes: 1.5 cups
By: Tribest Test Kitchen
Ingredients
1 small beet (4 oz), raw, peeled
1 (14 oz) can white beans of choice, drained
1 clove garlic
1 Tb lemon juice
2 Tb tahini
1/4 tsp salt
1/8 tsp cumin powder
Directions
- Add all ingredients into the inner container of the Tribest Backspin Blender. No chopping needed—Just toss the whole beet straight in. Then secure the lids.
- Begin blending: Press the VACUUM + AUTO preset. Blending will begin after the vacuum cycle has ended. Optional: For an extra smooth and creamy texture, continue blending by using the PULSE preset.
- Transfer the beetroot white bean dip to a serving bowl and garnish. Then finish with a light drizzle of olive oil, if desired.
- Serve the dip with crackers or veggie sticks, and enjoy! Store in an airtight container in the fridge for up to 4 days.
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