New Recipe: Beetroot & Tahini Dip

Looking for something to take along to your next barbeque? Why not team our seed crackers or your favourite vegie sticks with this Beetroot & Tahini Dip to impress your family and friends this Australia Day?

Ingredients (Serves 4-6)

  • 300g raw beetroot
  • 1 teaspoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 tablespoons tahini
  • 1 tablespoon cumin
  • 1 lemon, juiced
  • 3 tablespoons pumpkin seeds, toasted
  • Sea salt & pepper, to taste


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Cut beetroots in half and place onto lined baking tray. Drizzle with the oil and season well.
  3. Bake beetroots for 30 minutes, or until they have softened. Allow to cool.
  4. Once cooled, peel beetroots and place into a food processor or blender with garlic, tahini, cumin and juice of 1 lemon. Process until smooth, or your desired consistency.
  5. Transfer to a serving bowl, season well and top with the toasted pumpkin seeds.

Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.

Image by Sarah Craven Photography.



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