Spiced Beet & White Bean Dip

On Wednesdays we eat pink! Bring this Spiced Beet & White Bean Dip to your Mean Girls watch party and make your home cinema setup fit the mood with something rich and beautiful.

Its a smooth and creamy blend of earthy flavors with aromatic spices that will be gone in no time if you’ve got a bowl of toasted crostini, pitas or chips handy.

Yes, I actually waited for a Wednesday to post this recipe. 

I made this dip about a month ago, and for some reason or the other I just never posted it. Forgot, missed my prime posting window, remembered but got carried away with some other task.. Just stupid reasons.

But hey, Mean Girls is one of my favorites – and a modern classic – so the caption was worth the wait.

Anyway, this recipe came not too long after the Fat-Free Garlic & Mushroom Hummus I made. I really liked that recipe and got super into the whole dip concept, so I wanted to try another.

And the stars aligned perfectly because right about then I saw a post with a pink colored dip. This one’s actually healthy though as compared to most others out there.

It doesn’t have any oil or tahini in it to add to the fat content, so its a lot lighter in calories. A skinny (white bean) dip! May even call it a hummus.

Incredients:

• Beetroot: The root vegetable not only adds a vibrant color, but also an earthy flavor to the creamy concoction.
• White Beans: Super creamy and fiber packed. They also neutralize some of the rich color of the beets.
• Spices: Cumin, Paprika, Crushed Red Pepper, Black Pepper. Adds quite a nice kick to what would otherwise be a plain spread.

The recipe:

• You can use canned beans for this recipe. The label will typically say “Cannellini Beans”.
• If you’re using dry beans, soak them overnight and then cook them in a pressure cooker or on the stove the next morning.
  They might be called Navy beans at the store.
• An alternative for roasting the beets is steaming them. You could also boil them, but that take away some of the nutrition factor. Either way, just make sure they’re cooked soft.

 It was my first time cooking with beets, and I liked it so much, I had the entire 1 cup portion in one meal!

Spiced Beet & White Bean Dip

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Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings: 1 cup

Calories: 252kcal

Course: Appetizer

Cuisine: American

Spiced Beet & White Bean Dip: A smooth, creamy blend of earthy flavors and aromatic spices that will be gone in no time with bowl of toasted bread handy.

Ingredients

• 1 cup White Beans, Canned (260g) or Cooked from dry(63g)
• ½ Small Beet, 82g
• 1 tsp Garlic, Minced, Minced, 2 cloves
• 2½ tsp Lemon Juice
• ¾ tsp Cumin
• ¼ tsp Paprika
• ¼ tsp Crushed Red Pepper Flakes
• ¼ tsp Ground Black Pepper
• ⅛ tsp Salt
• 3 Tbsp Water, From beans

Instructions

• Clean beet, trim off top and roots, and peel off the skin with a vegetable peeler.
• Chop into 1” chunks and roast in pre-heated oven at 400°F for about 30 mins or until soft to pierce with a fork.
• Remove beet from oven, allow to cool for 5 minutes.
• Add all ingredients to a food processor and process until smooth and creamy.
• Serve with warm pita wedges!

Notes

Nutrition:

• Servings: 1 cup | Serving size: 1 cup
• Calories: 252kcal
• Fat: 0.7g | Saturated fat: 0g
• Carbohydrates: 49.7g | Fiber: 14.2g | Sugar: 7g
• Protein: 16.7g