Oregon State University OREGON STATE UNIVERSITY

Beet Dip

Photo of Beet Dip
Prep time: 10 minutes
Makes: 2 cups
Nutrition Facts: View Label(s)
Notes

Recipe Notes

  • Serve with carrot, celery or jicama sticks.
  • Make a chunky version if you don’t have a blender or food processor; mash beets with a potato masher or fork to desired consistency.  Add remaining ingredients and water or beet juice if needed.

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Ingredients

2 cans
(14 ounces each) beets, drained or 12 (2" round) cooked from fresh
1⁄4 cup
lemon juice
2 cloves
garlic, minced or 1/2 teaspoon garlic powder
2 teaspoons
ground cumin
1⁄4 teaspoon
each salt and pepper
2 Tablespoons
sesame tahini (optional)

Directions

  1. In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
  2. Cover and refrigerate until ready to serve.
  3. Refrigerate leftovers within 2 hours.

Notes

  • Serve with carrot, celery or jicama sticks.
  • Make a chunky version if you don’t have a blender or food processor; mash beets with a potato masher or fork to desired consistency.  Add remaining ingredients and water or beet juice if needed.
Last updated: 08/16/17

3 Comments for "Beet Dip"

I never have tahini in my pantry, so I opted for the 1 cup cooked garbanzo beans suggestion.  My family preferred a little more cumin and a little more garlic powder when the beans were added. There is more volume and the garbanzos are fairly bland.  I found mashing the garbanzo beans with a fork before adding to the blender made it easier to get a smooth consistancy. I'm eager to serve to others and get their opinions.

I used canned beets, and did add the cumin and tahini. I agree with Erin that the texture could be improved. To improve the recipe, I added 1 cup of garbanzo beans and turned this beet dip into beet hummus. It went over very well with families! What a beautiful color!

The cumin in this recipe is overpowering. I just don't think beets and cumin are a good combo, but perhaps leaving it out and just using the garlic would be a better suggestion, or even adding parsley. Also, canned beets seem to make it quite liquidy, but fresh beets are better. More tahini would make it a better texture by adding a little more creaminess to it. I wouldn't make this again based on the cumin in it, but if left out and more tahini added, it would be better.

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