The star ingredients in our Autumn recipe, beetroot, eggplant, cucumber, lemon, mint and parsley are all easy to grow for time poor urban gardeners using small raised garden beds.


Sneak some vegetables into fussy kids with a delicious Saturday evening canape platter of Middle Eastern style Beetroot Dip, Eggplant Dip and Greek style Tzatziki.

Home prepared pitta chips add some crunch to the smooth zingy dips or choose your favourite gluten free crackers.  Take a look at our Beetroot Relish Recipe for another option.



Beetroot Dip

2 medium beetroots, scrubbed and stalks removed

1 cup of Greek-style natural yoghurt

1 garlic clove

1 teaspoon of ground cumin

1 tablespoon of lemon juice

2 tablespoons of olive oil

½ teaspoon of salt

1 tablespoon of finely chopped flat leafed parsley



Boil the beetroots, skin on, in a small saucepan of water until you can pierce and remove easily with a skewer or fork.

Put aside until bearable to touch and rub the skin off with bare or gloved hands.

Chop them roughly and place into the food processor.

Add the remaining ingredients except the parsley.

Whiz to a smooth paste.

Use a spatula to scrape into a serving bowl.

Chill until ready to serve, garnished with parsley.


Eggplant Dip

3 medium eggplants

¼ cup of tahini

2 tablespoons lemon juice

1-2 garlic cloves

1 tablespoon of extra virgin olive oil

Finely chopped flat-leafed parsley



Cook the eggplants over an open flame or under an electric grill, until the skin is burnt and black, turning with tongs until the whole fruit is soft.  This step is essential, giving the dip it’s characteristic smoky flavour!

Place in a plastic container until cool to aid the removal of the burnt skin.

Discard the removed peel to the compost.

Place eggplants, tahini, lemon juice, garlic and olive oil in the food processor.

Blend to a smooth paste, serve in a bowl, garnished with parsley.


Tzatziki Dip

1 small peeled cucumber

2 cups Greek-style natural yoghurt

1 teaspoon lemon juice

1 finely chopped garlic clove

1 teaspoon olive oil

2 tablespoons of chopped mint

Sprigs of flat leafed parsley



Peel and chop the cucumber, blend in the food processor for 20 seconds, squeeze and drain the liquid off over a strainer.  Discard the liquid and peels to the compost.

Add the pulp to a mixing bowl with the yoghurt, lemon juice, garlic, mint and olive oil, mix thoroughly with a wooden spoon.  Place in a serving bowl and chill.

Serve garnished with parsley.


Pitta Chips

2 packs of store bought pitta bread

Ground salt

Olive oil



Preheat the oven to 180°C.

Roughly chop or tear the pitta bread and spread in single layer batches on oven trays.  Sprinkle a tablespoon of olive oil and ground salt over each oven tray of bread.

Toast in the oven for 8-10 minutes until golden brown and crispy, watch carefully to avoid burning!

Enjoy immediately with our selection of dips or add to your salad or wrap for some extra zing!