Bella's Belly Blog

An earthy, sweet, and tangy dip that’s packed with nutrients and bursting with flavor— it’s the perfect guilt-free snack. This vibrant dip will sure to be a hit at your next fall potluck or Halloween party! 

Beets are the ultimate food for your liver. They are packed with B vitamins and have anti-inflammatory properties.  

Yield: 6-8 servings

Prep time: 15 minutes

Total time: 55 minutes

Ingredients: 

5-6 small beets, roasted 

1 c black beans 

1 lemon, juiced 

2 tbsp tahini 

1 tbsp apple cider vinegar 

1/4 c EVOO 

1/2 tsp cumin

1/4 tsp paprika 

Salt & pepper 

Pumpkin seeds, to garnish 

Instructions:

1. Roast or boil the beets until tender (about 30-40 minutes at 400°F). Let them cool, then peel and chop.
2. In a food processor or blender, combine the roasted beets, black beans, lemon juice, tahini, apple cider vinegar, olive oil, cumin, and paprika.
3. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
4. If the dip is too thick, add a little water or more olive oil until you reach your desired consistency.
5. Top with pumpkin seeds and EVOO
6. Transfer to a serving bowl and enjoy with pita chips, veggies, or as a spread!