This Thermomix Roasted Beetroot Hummus is a deliciously vibrant pink dip which goes perfectly with corn chips, pita bread and veggies. You can also spread it on sandwiches or wraps to jazz them up.
This is such an easy dip to make. It's just the Classic Hummus recipe blended with fresh beetroot roasted in the oven to make it soft and tender. It's not too overpowering and goes well with anything. My favourite way is to have it topped on sourdough toast with some rocket on top!
Roasting beetroot brings out its sweetness and requires minimal preparation. All you do is trim the ends off and wrap them in tin foil. I like to place a baking tray underneath in case any juices escape and drip down. A medium-sized beetroot takes about an hour to cook, and you can check its progress by inserting a fork or knife. Once cooked, allow it to cool completely before blending to make hummus.
You can peel the beetroot if you'd like although I don't bother as all the goodness is in the skin.
Top Tip
Wear kitchen gloves to prevent pink hands from peeling the beetroot.
One of the main ingredients in hummus is Tahini. This can easily be made by grinding sesame seeds in the Thermomix and I have an easy recipe for Thermomix Tahini here if you're interested.
Some More Beetroot Recipes You Might Like
We're lucky in Victoria that beetroot is in season most of the year. Here are some of the other beetroot recipes I've made for the blog:-
Beetroot Carrot & Pear Juice
Beetroot and Feta Salad
Storage
This Thermomix Roasted Beetroot Hummus can be stored in an airtight container in the fridge for up to a week.
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📖 Recipe
Thermomix Beetroot Hummus
Ingredients
- 1 medium-sized beetroot, weighing approx 200g-250g (uncooked weight)
- 425g can of chickpeas, drained and rinsed
- 1 small garlic clove, peeled
- 4 tablespoons tahini
- 10g olive oil plus extra for drizzling on top
- 2 tablespoons lemon juice (juice from 1 regular size lemon)
- ½ teaspoon ground cumin
- 1 tablespoon cold water
- salt to taste
Instructions
- Preheat the oven to 180°C fan/200°C.
- Trim the ends off the beetroot and wrap it in foil. Roast in the oven for 45-60 minutes until soft. Timing will depend on the size of the beetroot. To check if it's cooked, insert a knife or fork into the centre; if it's soft, it's ready. Allow to cool completely. Let the beetroot cool slight then peel it.
- 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 and blend again for 1 min/speed 4. If it's too chunky, thin it out with a little ice-cold water and mix again.
- To serve, drizzle with a little olive oil and cumin seeds.
Notes
Storage
Store the beetroot hummus in airtight container in the fridge for up to a week.
Karen says
This is delicious! Thank you 🤩
Vicki says
So glad you enjoyed it Karen!