Beet & Toasted Pepita Dip (Oil-free)

5 from 9 votes

Beet & Toasted Pepita Dip (Oil-free)

Easy, healthy, and deeply delicious beet dip made with toasted pepitas and ready-to-use beets. The recipe is vegan, oil-free, bean-free, and only 62 calories per 1/4 cup serving.

Prep Time10

Total Time10

Course: Dips & Spreads

Cuisine: American

Keyword: bean-free, beet dip, beet hummus, beets, grain-free, healthy dip, healthy hummus, low-calorie, no beans, nut-free, oil-free, pepitas

Author: Camilla

Ingredients

1/3 cup 46 g pepitas (green pumpkin seeds)
1 teaspoon ground cumin
1 teaspoon smoked paprika aka pimenton; hot or sweet variety
1 clove garlic peeled
1 15- ounce 425 g BPA-free can beets, drained
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice more to taste, as desired
1/4 teaspoon fine sea salt more to taste, as desired
Optional: finely chopped fresh cilantro or mint leaves more lemon zest

Instructions

Place the pepitas a small, heavy skillet set over medium-high heat. Stir the pepitas (or gently shake pan) for 1 to 2 minutes until the pepitas are golden brown in spots, and make a popping sound. Cool slightly and then transfer to a food processor (or mini blender, like a bullet blender).
Add the cumin and paprika to the same skillet. Cook and stir over medium heat for 1 to 2 minutes until the spices smell fragrant and toasty. Transfer to the food processor, along with the garlic.
Process the pepitas and spices until the pepitas are finely chopped. Continue processing, using on/off pulses and stopping occasionally to scrape bowl, until the mixture resembles fine, damp sand.
Add the beets, lemon zest, lemon juice and salt to processor. Process, stopping to scrape the bowl, until completely blended and smooth. Adjust salt to taste.
Transfer dip to a small bowl, cover and refrigerate until cold. If desired, garnish with herbs and lemon zest.

Notes

Storage: Store the dip in an airtight container in the refrigerator for up to 1 week.

Smoked Paprika Options: Use an equal amount of Aleppo pepper, chile powder or Hungarian paprika. If using an option that is not hot, you can add a pinch of cayenne, or some hot sauce, too.

Nutrition