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Roasted Beetroot Hommus Dip



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
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. 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.



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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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