Thermomix Roasted Beetroot Hummus
A smooth, colourful hummus made with roasted beetroot. It blends beautifully in the Thermomix and is ideal for platters and everyday snacking.
Servings: 500 grams
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.
Notes
Tahini: To make your own tahini, see my recipe for how to make tahini in the Thermomix.
Recipe tips: Ensure the beetroot is fully tender before blending or the hummus may be grainy.
Storage: Store the hummus in an airtight container in the fridge for up to 5 days.
