Roasted Beet Bean Dip

Roasted Beet Bean Dip made with fiber-rich black beans and spicy jalapeño pepper. A colorful, veggie-packed snack that you can prepare in advance.
Course Snack
Cuisine gluten-free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author The Grateful Grazer


  • 1 bunch peeled and diced beetroot about 3 medium beets
  • 1 tbsp cooking oil of choice I usually use grapeseed oil
  • salt and pepper to taste
  • 1.25 cups cooked black beans prepare in advance or use 1-15 ounce can drained and rinsed
  • 1 jalapeño roughly chopped, seeds removed if desired
  • 1 tbsp tahini
  • 1 lime zest and juice
  • 2 cloves pressed garlic
  • Optional: olive oil for drizzling; serve with pita crackers, or your favorite dipping vegetables


  1. Preheat oven to 375º F and prepare a baking sheet. Toss chopped beets with oil, salt, and pepper, and spread on the baking sheet. Roast until beets tender, about 20-25 minutes and allow to cool slightly before adding roasted beets to the food processor.
  2. Add beets and remaining ingredients except olive oil and process on medium-high until smooth, pausing to scape edges with a spatula as needed. Transfer to a bowl or jar and drizzle with olive oil if desired before serving. Store in an airtight container in the fridge for up to a week or freeze in a freezer-safe container for up to 3-6 months.

Recipe Notes

This post was originally published in 2015 and was most recently updated 6/14/17.