Pink Dip (a.k.a. Beet Dip)
Prep time
Cook time
Total time
Recipe type: Appetizer
  • 1 can white beans or chickpeas, drained and rinsed (or about 1.5 cups cooked)
  • 1 medium-sized beet
  • 2 tbsp tahini
  • ½ lemon, juiced
  • ¼ tsp sea salt
  • 1 small clove garlic
  • 1 tbsp EVOO
  1. Preheat oven to 400°.
  2. Trim and wash/scrub beet well.
  3. Wrap beet in foil and place on a baking sheet. Bake 30-45 minutes until tender. When done, unwrap foil and let cool. Cut into quarters and peel the skin off the beet using a paring knife or the back of a spoon or fork (the skin should easily peel off when cooled).
  4. In a food processor, combine beans, beet, tahini, lemon juice, sea salt, garlic and EVOO. Blend until smooth. Transfer to a bowl and top with any extras to dress up or serve plain with favorite veggies (carrots, cucumbers, celery, etc.), chips or pita.
  5. Optional:
  6. Spice it up (add a pinch of one or all): chipotle, cumin, coriander or chili powder
  7. Dress it up (add any of these on top): feta or goat cheese, hazelnuts, pumpkin seeds, parsley, basil, green onions, shallots
Recipe by Megan Adams Brown at