Delicious Recipe: Beet Chickpea Almond Dip

Greetings, fellow food lovers! Are you looking for a unique and flavorful dip to impress your guests at your next party or gathering? Look no further than this beet, chickpea, and almond dip recipe. This dip is an unexpected twist on the traditional hummus, as it blends roasted beets, garbanzo beans, and rich almond slivers. I guarantee that once you try this sweet, savory, and slightly tangy dip, it will be a crowd favorite at any occasion.

Not only is this beet chickpea almond dip visually stunning with its vibrant pink hue, but it also offers a range of health benefits. Roasted beets are high in fiber and contain essential vitamins such as folate, vitamin C and potassium. Additionally, almonds contain beneficial nutrients like healthy fats and fiber.

This recipe is incredibly easy to make with just a few simple ingredients that you can easily find at your local grocery store or farmer’s market. The combination of red wine vinegar and garlic cloves add a zesty kick while the extra virgin olive oil smooths out the texture of the dip.

So whether you’re looking for a bold new flavor to add excitement to your snacking routine or planning a festive gathering with friends, give this beet chickpea almond dip recipe a try. Trust me; your taste buds will thank you.

Why You’ll Love This Recipe

Beet, Chickpea and Almond Dip
Beet, Chickpea and Almond Dip

Are you a fan of dips, but looking for something beyond the usual spinach and artichoke routine? Look no further than this Beet, Chickpea, and Almond Dip recipe.

First of all, let’s talk about the star ingredient: beets. These colorful root vegetables are nutrient-packed powerhouses- they’re high in fiber, vitamins, and minerals, with a sweet and earthy flavor that works perfectly in this dip. Paired with protein-rich chickpeas and savory slivered almonds, this recipe is just as satisfying as it is healthy.

But what really sets this dip apart is its versatility. It’s perfect for any occasion- serve it as an appetizer at your next dinner party, pack it up for a picnic or potluck spread, or just enjoy it as a snack at home. And because it’s vegan-friendly and gluten-free, it’s sure to please anyone with dietary restrictions or preferences.

Not only is this dip delicious and easy to make (hello food processor!), but it’s also a great way to introduce your loved ones to healthy ingredients without sacrificing taste. Trust us- once you try this Beet, Chickpea, and Almond Dip, you’ll wonder how you ever lived without it.

Ingredient List

 Dive into this deliciously colorful beet, chickpea and almond dip!
Dive into this deliciously colorful beet, chickpea and almond dip!

Ingredients for Beet, Chickpea and Almond Dip Recipe:

  • 1 large beet, peeled and cut into 1/2-inch cubes
  • 1 can (15.5 oz) of garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup of extra virgin olive oil
  • 2 garlic cloves
  • 2 tablespoons of red wine vinegar
  • 1/2 cup of slivered almonds
  • 3/4 cup of whipped Greek yogurt
  • Juice of 1/2 a lemon
  • Salt
  • Pepper

The Recipe How-To

 Sweet beets, nutty chickpeas and crunchy almonds - this dip has it all!
Sweet beets, nutty chickpeas and crunchy almonds – this dip has it all!

Here’s how to make the Beet, Chickpea and Almond Dip recipe that will have your guests asking for more:

Step 1: Preparing the Beetroots

First, we need to cook the beetroots. In a medium saucepan, bring salted water to a boil. Add beet cubes and cook for about 12 minutes or until tender. Drain and set aside.

Step 2: Processing the Garlic, Beets, and Almonds

In a food processor, add garlic cloves, drained canned garbanzo beans (1 cup), cooked beet cubes (1 large), slivered almonds (¾ cup), 3/4 cup olive oil, and 2 tablespoons of red wine vinegar. Process until the mixture becomes smooth.

Step 3: Adding Other Ingredients

Add additional ingredients in the food processor. Add in lemon juice from one lemon, 1/4 cup of Greek yoghurt, salt as per taste, and pepper. Process until you reach the desired consistency.

Step 4: Finishing Up

Pour the beetroot dip mixture into a serving dish. Top it up with whipped almond cream cheese dip (almond dip) and pickled beets.

Step 5: Serving

Serve this delicious dip with homemade pita chips or sliced fresh vegetables.

Enjoy your show-stopping Beet, Chickpea, and Almond Dip!

Substitutions and Variations

 Scoop up a burst of flavor with every bite of this dip.
Scoop up a burst of flavor with every bite of this dip.

If you’re looking to mix things up a bit, the Beet, Chickpea and Almond Dip Recipe has a few versatile substitutions and variations that are worth trying.

Firstly, if you’re not a fan of beetroot or unable to find them in your local store, try adding roasted red peppers instead. It adds a slightly sweet and smoky flavor that complements the garlicky dip perfectly.

For those who are allergic to almonds or simply want a nut-free version of the dip, you can substitute the slivered almonds with sunflower seeds. They add a similar nutty texture without overpowering the flavors of the other ingredients.

If you’re looking to make this recipe vegan-friendly, swap out the Greek yogurt with plant-based yogurts like soy, almond or coconut-based yogurt. You might need to adjust the amount of seasoning and lemon juice according to your taste preference as different brands of plant-based yogurt may have varying flavors.

Alternatively, add one or two tablespoons of cream cheese for a richer and creamier consistency that is perfect for dipping pita chips.

To give this dip an additional layer of flavor and health benefits, sprinkle some chia seeds on top when serving. Not only do they add crunch to the dip, but they also provide antioxidants and omega-3 fatty acids.

Overall, feel free to experiment with different variations depending on what you have available in your pantry. This recipe is extremely forgiving and open to interpretation – letting your creative juices flow can end up with surprising results that become new favorites in your healthy recipes repertoire!

Serving and Pairing

 Add a pop of color to your party spread with this vibrant dip.
Add a pop of color to your party spread with this vibrant dip.

Once you have prepared this delicious Beet, Chickpea, and Almond Dip, it’s time to pair it with the perfect accompaniments for a party that will impress your guests. This dip goes well with a variety of snacks such as pita chips, crackers, cucumber slices or baby carrots. However, keep in mind that because this dip is heavy on the chickpeas and beets, it would benefit from a crunchy or slightly salty pairing that cuts through the sweetness.

If you want to take things up a notch, try topping the dip with some extra slivered almonds or chopped fresh herbs like parsley or cilantro before serving. This will add even more texture, color and flavor to the mix.

When selecting beverages to serve with this dip, consider crisp white wines such as Sauvignon Blanc or Pinot Gris. The acidity and fruity notes complement the earthy flavor of the beets nicely. For non-alcoholic options, consider sparkling water with a twist of lemon or iced herbal tea.

One tip I highly recommend is to serve this dip cold – not only does it help balance the flavors but also keeps the dip fresh for longer periods! This pairing will surely win over your guests and leave them asking for more!

Make-Ahead, Storing and Reheating

 Elevate your snack game with this protein-packed beet and almond dip.
Elevate your snack game with this protein-packed beet and almond dip.

Your beet, chickpea, and almond dip can be prepared in advance of your party or gathering, freeing up time for more preparations.

To make ahead: Store the dip in a covered container in the refrigerator for up to 2 days. Before serving, let the dip sit at room temperature to soften up a bit, then give it a quick stir.

To store: Leftovers can be refrigerated in an airtight container for up to 3 days. The dip may thicken as it sits in the refrigerator – simply add a splash of water or olive oil and stir to loosen up the consistency.

To reheat: This recipe tastes best when served cold or at room temperature, but if you prefer it warm, you can gently warm it in a saucepan over low heat on your stovetop. Be sure to stir constantly to avoid burning or overheating the dip.

Note that this dip should not be frozen due to its high water content from the beets and chickpeas. If you’re not planning on using all of the mixture but still want to save some for later, we recommend storing extra ingredients separately until you’re ready to make a fresh batch of the dip.

Now that you know how easy it is to prep and store this beet, chickpea, and almond dip recipe, you’ll have plenty of time to focus on other aspects of your party planning!

Tips for Perfect Results

 Impress your guests with a homemade dip that looks as good as it tastes.
Impress your guests with a homemade dip that looks as good as it tastes.

Cooking can be an art, and this beet, chickpea and almond dip recipe is no exception. While the recipe itself is fairly straight-forward, there are still some tips and tricks that can help you achieve the perfect texture and flavor. After all, no one wants a dip that’s too lumpy or too bland! Here are my top tips for perfect results:

Firstly, when roasting the beet, make sure to cut it into evenly-sized cubes. This will ensure that each piece cooks at the same rate and has a consistent texture throughout. Additionally, don’t be afraid to season the beet with some salt and pepper before roasting – it’ll enhance the flavor of the entire dish.

Next up: garlic. While garlic is a fantastic way to add depth of flavor to this dip, it can also overpower the other ingredients if used in excess. I recommend using no more than 2-3 cloves of garlic depending on your preference.

When it comes to processing the dip in a food processor or blender, start off by pulsing the ingredients together instead of blending them all at once. This will result in a smoother texture since it allows the ingredients to blend together gradually. If you’re having trouble getting a smooth consistency, try adding small amounts of olive oil or lemon juice (or both!) until you reach your desired texture.

If you’re looking for an extra burst of flavor, consider adding some slivered almonds on top of the dip before serving. Not only do they provide a nice crunch, but they’ll also add visual interest to your dish.

Lastly, don’t forget about presentation! Placing your dip in a wide, shallow bowl can make it feel more inviting and encourage your guests to dig in. Additionally, serving it alongside some homemade pita chips (see section (5) for the recipe) rather than store-bought ones can take this dish from good to great.

Keep these tips in mind as you prepare this delicious beet, chickpea and almond dip recipe and you’ll be sure to impress your guests with a perfectly executed masterpiece!

Bottom Line

So there you have it, my recipe for the perfect beet, chickpea and almond dip. This delicious blend of flavors will definitely have your guests coming back for more. With its bright color and nourishing ingredients, it’s not just a party food staple but also a healthy snack option.

The key to making this dip unforgettable is to use fresh and high-quality ingredients like extra virgin olive oil, garlic and red wine vinegar. Don’t forget to roast the beets for that extra flavor boost!

Substitute or add variations to make it more unique according to your taste preference. Serve with some pita chips or slivered vegetables for dipping, or pair with other appetizers on your party spread.

And remember, this recipe is perfect for make-ahead occasions. Store in an airtight container and reheat when ready to serve.

Overall, this dip recipe will become a crowd favorite at every party. Give it a try and witness how it turns into the life of any celebration you throw!

Beet, Chickpea and Almond Dip

Beet, Chickpea and Almond Dip Recipe

Bon Appetit magazine-unknown date
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Prep Time 10 mins
Cook Time 12 mins
Course Appetizer
Cuisine Vegetarian
Servings 1 cups aprox.
Calories 319.7 kcal


  • 1 large beet, peeled and cutinto 3/4-inch cubes (ora few small)
  • 1 cup drained canned garbanzo beans (chickpeas)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup slivered almonds
  • 5 garlic cloves, peeled
  • 1 1/2 teaspoons red wine vinegar


  • Cook beets in a medium saucepan of boiling salted water until tender, about 12 minutes. Drain and place into food processor, add garbanzo benas, almonds, oil and garlic and blend until smooth. Add vinegar and blend, then season to taste with salt and pepper.
  • Serve with pita chips or veggies for dipping.

Your Own Notes


Serving: 62gCalories: 319.7kcalCarbohydrates: 11.6gProtein: 3.2gFat: 29.8gSaturated Fat: 4gSodium: 127mgFiber: 2.5gSugar: 0.9g
Keyword < 30 Mins, Easy
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