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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2 whole raw beetroots, not peeled
- 6 Garlic Cloves 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
Preheat oven to 200.
Wrap up beetroot, garlic, salt and a drizzle of EVOO in al foil and place in the oven for 1 hour. Cool.
Peel beetroot and garlic and place in the Thermomix bowl, add remaining ingredients, except pumpkin seeds. 2 min/speed 9. Scraping bowl as needed.
Scrape out into a serving bowl and top with pumpkin seeds and a drizzle of EVOO.
This is just one of our Insider recipes. Join us today and start cooking!