Easy Black Bean Beet Dip
A Mexican inspired dip that is bright, earthy, and savory. This dip comes together quickly and is a perfect side dish for taco night, or as a stand alone dip for tortilla chips and veggies. Its also a great dip to bring to your next summer get together!
Equipment
- Food processor
- Small baking dish
- Aluminum foil
Ingredients
- 2 - 4 medium beets
- 1 can black beans drained and rinsed
- 2 tbsp lime juice
- 2 tbsp tahini
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 cup kale shredded, packed
- 3 cloves garlic
- 1 tsp salt
- Pepper to taste
- Pinch Cayenne pepper more for extra heat!
- 1 ice cube
Toppings
- Roasted Corn
- Cilantro
- Black Beans
- Cherry tomatoes
Serve with
- Tortilla chips
- Pita chips
- Veggies
Instructions
- Preheat the oven to 425°F. Clean the beets and coat with oil and place in a small baking dish. Cover with aluminum foil and roast for 45, uncovering for the last 15 mins. The beets are done when they are tender enough to pierce with a fork.
- Drain and rinse the black beans and add them to a food processor along with the beets, lime juice, tahini, cumin, paprika, kale, garlic, salt, pepper, cayenne powder, and the ice cube.
- Process on high until the ice cube is completely incorporated and the dip is creamy and smooth.
- Add your desired toppings and serve with tortilla chips, pita chips, and/or veggies.
Notes
- Smaller beets will cook faster than larger beets, so adjust cook time accordingly. The beets I used in this recipe were on the larger size.
- You can save time by purchasing pre-cooked beets! Even though these are usually steamed instead of roasted, it shouldn't affect the flavor.