Creamy Beetroot Bean Dip (Vegan Gluten-Free)

This Creamy Beetroot Bean Dip is vegan, dairy-free and nut-free and is the perfect sauce for pasta, dipping and spooning into bowls. It’s packed with protein and made with just 6 basic ingredients in less than 10 minutes.

I love all things beetroot and don’t have enough recipes on my website that show how much I do enjoy beets. I usually buy them pre-cooked unless I can find the rainbow beets which I love adding to salads. But, I’ve kept it simple with this recipe and we are using the vacuum packed pre-cooked, affordable and easy to find pre-cooked beetroot. They make the perfect sauce or dip that you will come back to time and time again. Think of this as a beetroot hummus only made with beans not chickpeas and a little runnier.

A plate of Creamy Beetroot Bean Dip
Creamy Beetroot Bean Dip

Why will I love this recipe?

This dip is so dreamy, it is:

  • Creamy, smooth and luscious
  • Earthy, tangy and fresh
  • Packed with protein and good-for-you ingredients
  • Ready in 10 minutes
  • Only 6 ingredients
  • Easy and cheap to make (more affordable than buying hummus)
  • Naturally vegan, nut-free, dairy-free and gluten-free
  • Really versatile
  • Great for meal prep and lunchboxes
  • Works well as part of a sharing mezze, picnic or BBQ

If you already love this pretty in pink dip then skip ahead to the recipe card below. Or, first let/s discuss the recipe in more detail.

Is this like hummus?

This is basically a beetroot hummus made with cannellini beans as opposed to chickpeas, so technically we cannot call it hummus but it is just as good.

A bowl of Creamy Beetroot Bean Dip
Creamy Beetroot Bean Dip

What ingredients do I need?

The ingredient list is simple and you can find my favourites in the “shop the recipe” section below.

  • Cannellini or white beans: this recipe calls for the beans and their juices, known as aquafaba or bean brine, as it adds a lot of the liquid creaminess needed for this dip. I always use the Bold Bean Co beans as they are the juiciest, I have found and make the smoothest recipes. If using other bean brands, just make sure you use the same amount (mine are 660g beans for 40g liquid).
  • Pre-cooked beetroot: you can find this in all supermarkets and make sure it’s 100% beets without any flavours added and don’t use any liquid in the pack as this will make the dip too runny.
  • Garlic: for flavour.
  • Lemon: the zest and juice add so much freshness to the earthy beets.
  • Ground cumin: like hummus, this dip works so well with some rich cumin flavour.
  • Tahini: the smoothest, runniest tahini is best for this recipe as it imparts a lot of texture and flavour on the overall dip. I find the ones in the world food aisles are the best or use Belazu brand.
  • Toppings to serve: as pictured, I added some pomegranate, vegan feta cheese, mint and pine nuts when serving this as a dip, but you can choose whatever you like.

Is this nut-free and gluten-free?

Yes this is nut-free as we use tahini which is made from sesame seeds although do not serve it with pine nuts on top as I have done here. You can swap these for more sesame seeds or sunflower seeds. This is also naturally gluten-free.

How do I make this?

This is really easy to make:

  • Spoon out some beans and toss with some olive oil: and air fry or bake till crispy. This is great for adding some crunch on top. This is totally optional and you can add all the beans to the food processor.
  • Add all the ingredients to a food processor: and blend till really smooth.
  • Serve any which way you like: in pasta bowls, salad dressings or with gnocchi.
  • Store in the fridge: it will thicken as it sits.
A plate of Creamy Beetroot Bean Dip with crackers
Beetroot Bean Dip with Crackers

How can I enjoy this dip?

This dip is so versatile and you can use it in so many meals:

How long will this last?

This dip will keep for 3-5 days in a sealed container in the fridge. I haven’t tried freezing it but I can imagine it would be fine for 1 month and allow to defrost before enjoying.

What else can I make?

If you are looking for more dips and basic staples, how about my:

A plate of Creamy Beetroot Bean Dip

Creamy Beetroot Bean Dip (Vegan High-Protein)

Yield: 1 large bowl
Prep Time: 10 minutes
Total Time: 10 minutes

This Creamy Beetroot Bean Dip is vegan, dairy-free and nut-free and is the perfect sauce for pasta, dipping and spooning into bowls. It’s packed with protein and made with just 6 basic ingredients in less than 10 minutes.


For the Dip:

  • 700g jar cannellini beans (beans and their liquid weight)
  • 200g pre-cooked beetroot
  • 1 garlic clove, peeled
  • ½ lemon, zested and juiced
  • ½ tsp ground cumin
  • 90g runny, smooth tahini
  • Salt and pepper

To Serve:

  • Pomegranate
  • Vegan feta cheese
  • Pine nuts
  • Fresh mint


  1. Remove 200g of cannellini beans from the jar (just the beans, leaving the juice behind). If you like, add these to a tray with some olive oil, salt and pepper and air fry at 180ºC for 20 minutes, till crispy. Or, you can save them for later.
  2. For the dip: add the remaining beans and all the juices with the other dip ingredients to a food processor and blend till really smooth and creamy. Chill in the fridge where it will thicken a little.
  3. To enjoy: spread into bowls and top with some pomegranate, vegan feta cheese crumbled up, pine nuts, fresh mint and the crispy beans (from step 1), if you like.
  4. To store: keep in a sealed container in the fridge for 3-5 days.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Creamy Beetroot Bean Dip so please let me know in the comments below and leave a star review above. If you do make this dip, I’d love to see them so please tag me in your posts – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With beet pink dip love x

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