
A colourful beetroot dip with beans and sesame, to pair with veggie sticks. Perfect for lunchboxes and afternoon snacks.
250g packet whole cooked beetroot, well drained, chopped
2/3 cup drained, canned, no added salt cannellini beans
1 tablespoon tahini
1 tablespoon reduced fat plain Greek-style yoghurt
2 teaspoons harissa spice blend
2 teaspoons lemon juice
Toasted sesame seeds, to serve
Veggie sticks, to serve
Process beetroot, beans, tahini, yoghurt, spice blend and lemon juice in a food processor until smooth.
Transfer dip to individual containers. Keep refrigerated until ready to serve.
Sprinkle with sesame seeds. Serve with vegetable sticks.

Tasks for kids: Squeeze lemon juice. Measure tahini, yoghurt and spice blend. Spoon dip into containers.
Make ahead: Prepare the dip up to 5 days in advance and portion into containers in the fridge for easy lunchbox packing.
Try simple swaps: Swap cannellini beans for chickpeas, or use cottage cheese or smooth ricotta instead of yoghurt.
Mix and match: Serve with any crunchy vegetables you have on hand, such as carrot, cucumber, capsicum or celery sticks.
Keep it cool: Always pack with an ice brick to keep lunchboxes cool and food safe.
Reduce food waste: Use the remaining cannellini beans in salads, soups, pasta dishes or wraps.
Last updated05 October 2026