Pink bean dip recipe is packed with protein

Recipe requires the use of a food processor

(The Washington Post)

This dip it's packed with protein, calcium, vitamins and minerals. The beet is more for color than flavor, so don't expect a strong beet taste. Whipped smooth, the mixture becomes the perfect vehicle for kids to dip raw carrots or chips.

Make Ahead: The dip can be refrigerated for up to 1 week.

Servings: 6 servings; makes 1 1/2 cups


  • 15 ounces cooked or canned, no-salt-added white beans (drained and rinsed, if using canned; 1 1/2 cups)
  • 1 clove garlic, chopped
  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1/2 small or 1/4 large peeled, roasted beet, chopped
  • Kosher salt
  • Freshly ground black pepper


Combine the beans, garlic, oil, lemon juice and the beet in a food processor; puree until smooth and no bits of beet remain. Season lightly with salt and pepper. Taste, and add lemon juice as needed. Transfer to an airtight container; refrigerate until ready to serve.

Recipe Source

Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.

Tested by Bonnie S. Benwick.

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