BBQ Beetroot Dip

Why beets? Because hello fiber, folate, vitamin C and antioxidants that may help lower blood pressure, fight inflammation and improve athletic performance. And hello stunning red colour and delicious, slightly sweet flavour that just so happens to make hummus even better.

Great for footy finals this dip that goes with bread, vegetables, crackers


  • 1kg baby beets, drained
  • 1 tin Chick Peas
  • 1 lemon zested and juiced 
  • 1/4 cup extra virgin olive oil
  • 2 spoon of tahini paste 
  • 2 clove garlic, crushed
  • 2 tsp Tuscan pryamid salt 
  • 2 tablespoons of Tuscan BBQ Rub


Step 1
Preheat the oven to 180 degrees 

Prepare drained beetroot and cut into 1/2s sprinkle with 2 tablespoons of tuscan bbq rub and and tuscan salt cook for 10mins . Once cooked, allow to cool.

Step 2

Process baby beets, chickpeas, lemon zest, lemon juice, extra virgin olive oil, tahini paste  and garlic in a food processor until smooth. Season with Salt & Pepper if needed .


Enjoy with your family and friend as a great dip to serve before you bbq 


You may also like

View all
Example blog post
Example blog post
Example blog post