Ingredients
2 portion(s)
Roasted Beetroot hommus dip
- 500 g raw beetroot, peeled and quartered
- 1 Clove garlic peeled
- 3 tablespoons Tahini (Hulled or Unhulled)
- 2 tablespoon Almond or Extra Virgin Olive Oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons ground cumin
- 1/2 teaspoon Himilayan Sea Salt
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6
45min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Preheat your oven to 180C
Divide peeled and quartered beetroot into 2 parcels of foil and bake for 35 - 40 minutes. Check as they could be tender beforehand.
Once cooked, place beetroot in the Thermomix bowl with all other ingredients. Set time 10 seconds/sp 5.
Once blended, place in a small bowl and serve with homemade crackers or veggie sticks of your choice.
Will keep in the fridge for approximately 4-5 days.
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Adapted from Pete Evans "Healthy Every Day"
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentYum! Loved it. Thank you
Yum! Loved it. Thank you