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Pink Dip! (Vegan White Bean Beet Dip)

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A beautiful, tasty dip that’s healthy and perfect for snacking! Naturally gluten free and vegan.

Ingredients

  • 2 15-oz. cans white beans (also known as cannellini beans), drained and rinsed
  • 1/4 cup chopped roasted beets*
  • 1 Tbsp. honey (or agave or vegan honey)
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 large garlic clove
  • salt + pepper
  • ice water (in a liquid measuring cup with a spout)
  • to top: fresh parsley, hemp hearts, chia seeds, salt + pepper, olive oil

Instructions

  1. Add your white beans, beet chunks, honey, oil, lemon juice, and garlic in a blender (or food processor). Season with salt and pepper, and blend, drizzling in the ice water to help everything come together and smooth out. You may need to stop the motor and scrape down the sides so everything is blended well and incorporated.
  2. Once the dip is to your desired consistency, taste and adjust seasoning as necessary. Serve with your favorite veggies or carbs!

Notes

*You can buy pre-roasted beets or roast it yourself! Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Scrub your beet, and then rub it with a bit of oil. Roast for 40-60 minutes, or until knife-tender (this is all dependent on the size of your beet). When it’s cool enough to handle, use a paper towel to remove the skin (it should rub right off). Chop into chunks and use 1/4 cup in this recipe.

Find it online: https://www.fooduzzi.com/2018/02/white-bean-beet-dip/

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