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Beetroot and Tahini Dip with Vegetable Sticks

 Beetroot and Tahini Dip with Vegetable Sticks


2 celery stalks

2 large Lebanese cucumbers

2 large carrots

2 tsp sesame seeds


Beetroot Tahini Dip

500g packet whole cooked beetroot, drained

425g can no-added-salt cannellini beans, drained

2 tbs tahini

1/4 cup low fat plain Greek style yoghurt

1 clove garlic, peeled and chopped

1 tsp ground cumin

1 tsp ground coriander

2 tbs lemon juice


  1. Cut celery, cucumber and carrots into approximately 1cm thick sticks.
  2. To make dip, place all ingredients in a food processor. Process until smooth.
  3. Transfer dip to serving bowl or individual containers. Sprinkle with sesame seeds. Serve with vegetable sticks.

Tasks for kids:

Measure spices, tahini and yoghurt.

Peel garlic.

Cutt vegetables into sticks with adult supervision (Step 1).

Sprinkle with sesame seeds (Step 4).

Note: Packaged, peeled, cooked beetroot in natural juice is available from the fruit and vegetable section at major supermarkets. Tahini is a paste made from ground sesame seeds. You'll find it in the supermarket health food aisle. This dip will keep for up to one week in a container in the fridge.

Nutrients Per Serve

Energy 556kJ
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Protein 6g
Carbohydrate 14g
Fibre 8g
Sodium 151mg
Serves 8
Preparation Time 20 minutes
Cooking Time