Sweet, earthy, nutty. It's incredible how flavorful this beautiful beetroot dip is! All you need are 4 simple ingredients, a food processor or blender, and dippers.
Reasons to Love this Vibrant Beetroot Dip!
- Super easy to make!
- A great way to introduce flavors and pack in a ton of nutrition into your baby or child's diet. And yours!
- If your child is underweight or doesn't have much appetite, this high calorie dip will help make every bite count.
- Kids love to dip! Offering this colorful beetroot dip alongside new/disliked foods (e.g. vegetables) may help get your child excited and encourage creativity.
- Makes food interactive for kids. Whether they choose to dip (or not), eat with their spoon or fingers, it's all up to them ;).
This beet hummus is pretty amazing too!
How to Cook Beets
This is the most time consuming part so I suggest cooking the beetroots in advance so you can easily whip up the dip in 5 minutes or less on the day of.
You can either steam roast, steam, or use an Instant pot. If beets do not look good at the store (do NOT purchase large beetroots. I learned this the hard way) or you're in need of convenience, these prepackaged beetroots are amazing!
Do note that the color won't be as vibrant and red as compared to when using freshly cooked beets.
Beetroot for Babies and Toddlers
Let's first talk about nutrition because their profile is quite impressive! They are a great source of iron, potassium, fiber, folate, vitamins A and C, and fiber, to highlight a few. I've been trying to enjoy this vegetable more often during this pregnancy too as it contains many essential nutrients.
Beetroots are also one of the few foods that really helped with my baby's constipation when we started solids.
- Beetroots - be sure to select small beetroots. Large beets tend to be tough and fibrous and not very sweet.
- Chickpeas - Can use other white beans as well as black beans!
- Peanut butter - Adds creaminess, nutty flavor, and healthy protein and fat.
- Cumin - This seasoning pairs really well with beets, but feel free to swap with whatever you fancy.
Step by Step Instructions
Throw all the ingredients into the food processor/blender and process until smooth. The most delicious vegan dip awaits you so grab your crackers, bread, tortilla chips, vegetables, or any favorite dipper.
Instead of peanut butter, you can add equal amounts of:
- Nut butter, like almond butter or cashew butter
- Seed butter, like sunflower butter
- Greek yogurt
What's great about making dips is that you can easily adjust the flavor and consistency to your liking.
For instance, if you like it more garlic-y (me me!), you can set some aside for your baby and add more to the rest and blend. Need more zing? Add some fresh lemon juice!
For Babies (appropriate for 6 months and up)
- Serve as a baby puree
- Preload onto a spoon (this one is a must!) or let them dive right in with their hands
- Spread on the tip of cooked vegetables (here's a guide to serving the right food size and texture depending on their age and skills)
- Spread on baked goods, like meatballs, salmon quiche, muffins
- Spread on toast
- Mix in with oatmeal, rice, quinoa or other cooked grains
- Thin out and serve as a pasta sauce. Also check out this beetroot pesto
- Serve with crackers - here are the best crackers for toddlers
- Serve with fruits and vegetables, cooked and/or raw. Here's how to introduce raw vegetables in a safe and fun way, if you haven't already.
- Use as a spread for sandwiches, cheese quesadillas, pizza, tacos, etc.
- Serve as a no tomato pasta sauce
In the fridge - Transfer to an airtight container and keep for 3-5 days.
In the freezer - recommend storing in small containers, like this freezer tray, so you can thaw just the amount you need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for up to 3 months.
Want to learn how to whip up ANY bean dips with ingredients you have on hand? Check out Veggie-Centered Delights!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Beetroot Dip with chickpeas
- 2 cups (295g) cooked beets
- 1 cup (160g) no-salt-added canned chickpeas, rinsed and drained
- ¼ cup (65g) peanut butter
- ½ teaspoon cumin
- Add all the ingredients to a food processor or blender and blend until smooth.
- In the fridge. Transfer to an airtight container and keep for 3-5 days.
- In the freezer. I recommend storing in small containers so you can thaw just the amount you need.