Beetroot Vegan Feta Dip

This Beetroot Vegan Feta Dip is creamy, tangy, earthy, and very hard to ignore once that bright pink bowl hits the table. Chickpeas and tahini give it a hummus-style base, while cooked beetroot adds color and a gentle sweetness. Vegan feta, lemon, soy yogurt, cumin, and coriander bring in plenty of savory flavor. Best of all, everything comes together in about 10 minutes with no cooking required.

Try my Hot Honey Cottage Cheese Dip recipe.

Why You’ll Love This Recipe

• Ready in 10 minutes: Everything goes into the food processor.
• No cooking required: The beetroot is already cooked.
• Beautiful color: Beetroot gives the dip a naturally vibrant pink-red color.
• Creamy and tangy: Tahini, vegan feta, soy yogurt, and lemon make a rich dip.
• Plant-based: Completely vegan when made with dairy-free feta and yogurt.
• Very versatile: Serve it with vegetables, crackers, bread, sandwiches, or grain bowls.
• Easy to make ahead: It keeps well in the refrigerator.

Try my Smoked Salmon Party Dip recipe.

What You’ll Need to Make Beetroot Vegan Feta Dip

• 1 (14 oz./400 g) can chickpeas, rinsed and drained
• 1 garlic clove, chopped
• 4.2 ounces (120 g) tahini
• 2.7 fluid ounces (80 ml) fresh lemon juice
• 3 tablespoons vegan feta cheese, crumbled
• 4 tablespoons plain unsweetened soy yogurt
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 6.2 ounces (175 g) cooked beetroot, peeled and chopped
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1–2 tablespoons water, optional, as needed

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What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Serves: 4

1. Add the chickpeas, chopped garlic, tahini, and fresh lemon juice to a food processor.
2. Blend until the mixture becomes smooth and creamy.
3. Add the crumbled vegan feta, soy yogurt, ground cumin, and coriander.
4. Pulse a few times until everything is evenly mixed.
5. Add the cooked chopped beetroot.
6. Blend again until the beetroot is completely incorporated and the dip turns a gorgeous deep pink.
7. Season with salt and black pepper.
8. Pour in the olive oil and blend again until smooth.
9. Check the consistency. If the dip feels too thick, add 1 tablespoon water at a time and blend again.
10. Keep going until you reach the texture you like.
11. Taste and adjust the lemon juice, salt, or pepper if needed.
12. Transfer the dip to a serving bowl.
13. Add a little extra vegan feta, olive oil, or herbs on top if you like, then serve with vegetables, crackers, or bread.

Try my Tuna and White Bean Protein Dip recipe next.

Easy Ingredient Swaps

Soy yogurt: Use another plain unsweetened plant-based yogurt.

Vegan feta: Another salty plant-based cheese can work.

Tahini: Cashew butter can work in a pinch, although the flavor will be different.

Chickpeas: Cannellini beans can create a softer, milder dip.

Fresh lemon juice: Lime juice can work, although lemon fits the flavors better.

Ground cumin: Smoked paprika can give the dip a different savory direction.

Try my Seed Crackers with Lemon-Ricotta Dip recipe.

Some Twist and Tweak Ideas

Add a little chili powder or cayenne for heat.

Blend in fresh dill for a beet-and-feta style flavor.

Add a handful of parsley or cilantro.

Top with toasted sesame seeds.

Add chopped walnuts over the finished dip.

Drizzle with chili oil before serving.

Mix in a little smoked paprika for deeper flavor.

Add extra vegan feta on top for a more pronounced salty finish.

Try my Spiced Eggplant and Tomato Dip recipe.

Some Helpful Tips

Use cooked beetroot. Raw beetroot will not blend into the same smooth texture.

Drain the chickpeas well. Excess liquid can make the dip too loose.

Use plain yogurt. Sweetened soy yogurt will throw the flavor completely off.

Add water gradually. It is much easier to thin the dip than to thicken it again.

Blend longer for a smoother texture. A couple of extra minutes can make a noticeable difference.

Taste before adding much salt. Vegan feta can already be fairly salty.

Expect the color to deepen. Beetroot gives this dip an intense color that becomes even more noticeable after chilling.

Try my Homemade Tzatziki Sauce recipe.

Some Budget-Friendly Tips

Store-brand chickpeas work perfectly well.

Cooked beetroot is often inexpensive, especially when bought whole rather than pre-cut.

Buy tahini in larger jars if you use it regularly.

You can reduce the vegan feta slightly if it is expensive and add a little extra salt instead.

Use whichever plain plant-based yogurt is best priced.

Serve with homemade toasted pita or sliced vegetables instead of specialty crackers.

Some Serving Ideas

Serve this Beetroot Vegan Feta Dip with:

• Carrot sticks
• Cucumber slices
• Bell pepper strips
• Celery
• Crackers
• Pita bread
• Toasted flatbread
• Crostini
• Falafel
• Grain bowls
• Sandwiches
• Wraps

It also works really well as a spread inside sandwiches and wraps.

Great for Making Ahead

This dip is easy to prepare ahead of time and actually benefits from a little refrigerator time.

Make it a few hours before serving, cover it, and let the flavors settle.

If it thickens while chilled, simply stir in a splash of water or a little extra olive oil before serving.

Some Storage Tips

Store the dip in an airtight container in the refrigerator for up to 4 days.

Give it a good stir before serving again.

If it becomes too thick, add a small splash of water or plant-based yogurt.

Because this is a cold dip, reheating is not necessary.

I would not recommend freezing it, since the yogurt and vegan feta may change texture after thawing.

Final Thoughts

This Beetroot Vegan Feta Dip is quick, colorful, creamy, and packed with plenty of flavor from tahini, lemon, cumin, coriander, and vegan feta.

The beetroot gives it that unmistakable color, while chickpeas keep it hearty enough to use as more than just a party dip.

Serve it with crunchy vegetables, pile it onto toast, or use it inside wraps and bowls. It is one of those simple recipes that looks much more impressive than the effort required.