Vegan Roasted Beetroot Dip (Oil-Free & Easy)

by Alena

This creamy vegan roasted beetroot dip is made with white beans, zesty lemon, creamy tahini and delicious herbs. Nutrient-packed and vibrantly pink, this hummus is ready to enjoy with some pita bread or veggies in just 10 minutes!

You’ve probably had some good old chickpea hummus before and enjoyed this bean tip in a plethora of ways (find 50+ recipes with hummus here).

Today, you’ll meet its delicious pink sister: oil-free roasted beetroot dip made with white beans and a handful of super tasty spices!

Not just beautiful to look at, beets are also loaded with vitamins and minerals — including plant-based iron.

Combined with lemon juice, garlic and protein-packed beans, this delicious vegan dip is among the healthiest foods you can spread on your bread!

For another nutrient-packed dip, check out this green goddess hummus with avocado.

Having healthy condiments on hand is crucial to make a plant-based diet enjoyable in the long run, and this vegan roasted beetroot dip has serious potential to become your next staple item.

woman standing by a table and topping beetroot dip with pine nuts

Look at the recipe 

  • Super creamy yet oil-free
  • Easy to make & really healthy
  • Lemony, flavorful and slightly garlicky 
  • Budget-friendly and customizable
  • Packed with minerals & protein
  • Whole food plant-based dip
  • Meal prep-friendly and versatile

Even better yet, all you need to make this beetroot hummus is a food processor and measuring equipment!

Here’s exactly what goes into this vegan roasted beetroot dip.

white beans, pine nuts, tahini, beetroot, lemon and spices on a table

Ingredients needed

  • Beetroot — roasted beetroot is especially good in this creamy vegan dip!
  • White beans — while traditional hummus calls for chickpeas, this beetroot version is made with cooked white beans instead.
  • Tahini — also called sesame paste, is a healthy and delicious add-in for more creaminess and added fat
  • Lemon — balancing out the sweet flavor from the roasted beetroot
  • Spices — salt, pepper, cumin, garlic and thyme are our favorites here.
  • Toppings — make your vegan beetroot dip look extra beautiful by adding some pine nuts, fresh herbs or spices on top!

You can find the exact amounts in the recipe card below. We’ll also be sure to add any customizations and preparation tips in just a bit.

Here’s how easy it is to make your own vegan roasted beetroot dip!

food processor with white beans, spices and other ingredients for a beetroot dip

How to make vegan roasted beetroot dip

Making your own beetroot bean dip at home couldn’t be easier! It essentially requires just a few steps.

  1. Roughly chop & blend your roasted beetroot
  2. Add the rest of the ingredients
  3. Process until smooth and creamy, adding more liquid if needed
  4. Adjust to taste preference by adding more seasonings

Storage & serving suggestions

This oil-free vegan beetroot dip is great for meal prep as it can be stored in an airtight container in the fridge for up to a week. It’s also freezer-friendly (instructions below!)

We love having homemade dips like this at hand for a quick snack or lunch because they can be used to dip raw veggies or tortilla chips in or spread on some freshly baked buckwheat bread.

This vibrantly pink beetroot dip looks especially lovely on a vegan appetizer platter or as a topping on your veggie bowl. 

Other ideas are stirring it into pasta, spreading your hummus on potato pizza crust or thinning it out to make salad dressing!

plate with radishes, chips and a bowl of roast beet hummus

Tips & adjustments

How to roast beetroot

Preheat the oven to 375° F (190° C) and grab a baking sheet. Remove the leafy tops from your beetroot (you can save them for another purpose), then scrub the beets and wrap them in some aluminum foil.

You can toss them in some spices, like salt or cumin, before wrapping and roasting!

Place the baking sheet with the beetroot in the oven for 30-40 minutes until they are tender. Let the roasted beets cool for a few minutes before using them in your recipe.

Can you freeze homemade hummus?

Sure, you can absolutely freeze hummus. Put it into airtight, freezer-safe containers and place it in the freezer for 3 months or longer.

Make sure you don’t fill your containers all the way to the top because the dip might expand as it freezes! You can defrost it at your convenience by thawing your beetroot dip in the fridge overnight or leaving it out at room temperature for a few hours.

Don’t have roasted beetroot?

No problem, you can just use raw, chopped beetroot or pre-cooked and packaged beets instead. We’ve also seen others make beetroot hummus with pickled beets which sounds very interesting!

Why is this beetroot hummus oil-free?

We personally don’t really use any oil when cooking our food from scratch but if you like a touch of olive oil in your beetroot hummus, no problem! 

Feel free to add a few tablespoons either to the hummus base while blending or swirl some olive oil into your beetroot dip for a lovely garnish.

I don’t have any white beans

Just make this vegan roasted beetroot dip with chickpeas or replace the beans entirely with some nuts, seeds or steamed cauliflower.

white table with three bowls of different-colored hummus from beige to green spinach and red beet

More easy vegan dips 

If you like this roasted beet hummus, you really need to try these oil-free and super delicious vegan dips next!

Did you make our vegan roasted beetroot dip? We’d love to read about it, so be sure to leave a review and tell us more in the comments below. You can also Pin this recipe here!

small bowl with bright pink roasted beetroot dip

Vegan Roasted Beetroot Dip (Oil-Free & Easy)

Yield: 2 ⅓ cups
Prep Time: 10 minutes
Total Time: 10 minutes

This creamy vegan roasted beetroot dip is made with white beans, zesty lemon, creamy tahini and delicious herbs. Nutrient-packed and vibrantly pink, this hummus is ready to enjoy with some pita bread or veggies in just 10 minutes!

Ingredients

  • 1 medium beet, roasted
  • 2 cups white beans, cooked & drained (520 g)
  • 2 tbsp tahini
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tsp lemon zest
  • 1 tsp garlic powder
  • 2 tsp cumin powder
  • 1 tsp dried thyme
  • 3 tbsp water
  • ½ tsp black pepper
  • 1-2 tsp salt

Toppings

  • Pine nuts
  • Black pepper
  • Chopped parsley
  • Lemon zest
  • Thyme sprigs

Instructions

  1. Roughly chop your roasted and cooled beetroot, then place the pieces into your food processor. Blend until only small bits are visible.
  2. Add the rest of the ingredients and blend until smooth. It’s possible that you need to add some more water towards the end so your roasted beetroot dip becomes really smooth and homogenous.
  3. Once the desired texture is achieved, taste and adjust the seasonings as needed by adding more salt, lemon or spices.
  4. Transfer your homemade vegan dip into a bowl and garnish with toppings of your choice! Our favorites include pine nuts, lemon zest, thyme sprigs, black pepper and chopped parsley.
  5. Serve with fresh bread or chopped veggies and store any leftover beetroot dip in an airtight container in the fridge for up to a week.

Notes

  • If you don’t want to use roasted beetroot, you can follow this recipe with raw beetroot, pre-cooked or pickled instead. The texture and flavor will be slightly different, though!
  • Get as creative as you want with the spices and flavors by adding some olive oil, balsamic vinegar, paprika, rosemary etc.
  • This recipe can be made using either a food processor or a high-speed blender. You might need to add some more liquid if using a blender.
  • Be careful when working with beetroot as it can leave stains on your hands or anything else it touches!
  • Nutritional information has automatically been calculated without any toppings.
  • Find more tips & ideas in the article above!
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 790mgCarbohydrates: 18gFiber: 5gSugar: 1gProtein: 7g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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