Roasted Ruby Beetroot and Garlic Hummus
We love Murray River Pink Salt flakes in the test kitchen and even sell this amazing salt in the store. This recipe was originally created for a project we did for MRS and how beautiful is the cover pic??? VERY! So we thought IC members deserved this one, and here tis. We even videoed it for you! It is silky smooth, extremely delish and so pretty. We love it.
We say join the Hummus Club immediately. We have three beauties on offer for you this month in videos, with all our hints and tips for a bigger better hummus!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 2 whole raw beetroots, not peeled
- 6 cloves garlic not peeled
- 1 Pinch pink salt flakes BUY
- drizzle Extra Virgin Olive Oil (EVOO) BUY
- 1 Tin chick peas, rinsed and drained
- 20 Grams balsamic vinegar
- 30 Grams Extra Virgin Olive Oil (EVOO) and extra for drizzling on top of hummus BUY
- 1 Cup ice
- 20 Grams Pumpkin seeds
Do
- 1
Preheat oven to 200.
- 2
Wrap up beetroot, garlic, salt and a drizzle of EVOO in al foil and place in the oven for 1 hour. Cool.
- 3
Peel beetroot and garlic and place in the Thermomix bowl, add remaining ingredients, except pumpkin seeds. 2 min/speed 9. Scraping bowl as needed.
- 4
Scrape out into a serving bowl and top with pumpkin seeds and a drizzle of EVOO.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
