This vibrant roasted beetroot hummus is creamy, earthy and simple to prepare in the Thermomix. Once the beetroot is roasted, the dip blends together in just a few minutes, giving you a smooth pink hummus that's perfect for platters, picnics and easy entertaining.
This recipe is based on my classic hummus, with the added sweetness and colour of roasted beetroot. It's a simple twist that brings extra flavour and a striking pop of colour to any spread.
Enjoy it with veggie sticks, crackers, warm flatbreads or in wraps and sandwiches.
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Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Beetroot - choose a medium to large raw beetroot, weighing about 200g - 250g.
- Chickpeas - use a tin of chickpeas for ease.
- Garlic - use one small clove so it's not too overpowering.
- Tahini - if you want to make your own, pop over to my Thermomix recipe for homemade tahini.
- Olive oil - use any olive oil.
- Lemon juice - use fresh lemon juice.
- Cumin - ground cumin and cumin seeds to sprinkle on top.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Roast the beetroot until tender, then cut it into quarters so it cools quicker. Once cool, peel.
- Chop the garlic in the Thermomix.
- Add the cooled beetroot and the remaining ingredients.
- Blend until desired consistency.
Recipe Tips
- Ensure the beetroot is fully tender before blending or the hummus may be grainy.
- If you want to keep your hands clean, pop on a pair of kitchen gloves before peeling the beetroot, as the colour can stain.
Storage
Store the hummus in an airtight container in the fridge for up to 5 days.
Common Questions
Yes, just increase the blending time slightly and scrape down the bowl more often to ensure everything mixes evenly.
Add a touch of ice-cold water and blend again, little by little.
Yes, tinned beetroot works, but the dip won't be as vibrant or flavourful as one made with freshly roasted beetroot.
📖 Recipe
Thermomix Roasted Beetroot Hummus
Ingredients
- 1 medium-sized raw beetroot, weighing approx 200g-250g (uncooked weight)
- 425 g can of chickpeas, drained and rinsed
- 1 small garlic clove, peeled
- 4 tablespoons tahini, see notes
- 10 g olive oil, plus extra for drizzling on top
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- 1-2 tablespoons cold water
- salt to taste
Optional Garnish
- ½ teaspoon cumin seeds, for sprinkling on top
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Trim the ends off the beetroot and wrap it in foil. Roast for 45-60 minutes until soft - timing will depend on the size. To check, insert a sharp knife into the centre; if it slides in easily, it's ready. Once cooked, cut into quarters so it cools quicker. Once cool, peel.
- Add the garlic to the Thermomix bowl and chop for 3 sec/speed 7. Scrape down the sides of the mixing bowl with a spatula.
- Add the remaining ingredients, including the cooled beetroot. Blend for 1 min/speed 4. Scrape down the bowl, then blend again for 1 min/speed 4 until smooth. For an extra smooth dip, simply blend for a little longer. If it's too thick, add a splash of ice-cold water and blend for a few seconds until smooth. Season to taste.
- To serve, drizzle with olive oil and sprinkle with cumin seeds.
Karen says
This is delicious! Thank you 🤩
Vicki says
So glad you enjoyed it Karen!