Beetroot dip is my number one go to dip to have in the fridge and is one I have on rotation for every occasion. Making it yourself could not be easier… and you end up with 4 times as much for a fraction of the price of store bought varieties! How to roast beetroots First, the beetroots taste best roasted. Simply roast a few beetroot is the oven when it’s on and once cooked scrap away the skin. This dip is great to be able to pull out if friends happen to pop in or to be enjoyed daily as snack with carrot sticks. I have also been know to place a big tablespoon on a salad. Beets are also a powerhouse of nutrients too.  They are packed with essential vitamins and minerals, including fiber, folate and vitamin C. Beets also contain nitrates and pigments that may help lower blood pressure and improve athletic performance by improving the efficiency of the mitochondria. While at times I might tweak the recipe (based on what is available). This is my go to beet hummus recipe. A special mention to my sister, Lisa, who is the master mind behind Parkers Patch garlic… seriously, this stuff is GOLD! Calories: 45 CHO: 6g Fats: 2g Protein 2g 🥄1 Tbs tahini 🥄3 roasted beetroot’s 🥄1/2 can chick peas 🥄Squeeze of lemon 🥄A few basil leaves 🥄Some garlic Method Blended up all the ingredients with a little salt and some extra water if it all looks a little thick. For our favourite ways to recreate 6 of our favourite foods, read more here.