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.
- Ground cumin
- Cumin seeds - for sprinkling on top.
Step-by-Step Directions
- Roast the beetroot until tender, then cut it into quarters so it cools more quickly. 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.
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 more quickly. 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!