One of the things I love most about my Thermomix is that I am encouraged to make so many more foods from scratch. Hommus for example – in all my years of owning a food processor I never made my own hommus, but with the Thermomix sitting on the bench I now make it quite often. I love my Thermo for lots of other reasons too! But being motivated to create pantry and fridge staples is a huge positive for me.
I often make plain hommus (using the recipe in the EDC) but at this time of year we have lots of beetroot ready in our garden. So this is a good way to use a few up, the bright red colour of the dip is also nice when entertaining. You can make this dip using raw beetroot but I like to roast it first with garlic to give it a slightly more caramalised flavour. If you have the oven on to cook a meal or roast some other vegetables just pop your tray of beetroot in there at the same time. If you don’t want to make the dip straight away you can put the cooked beetroot in the fridge to zap up later into the dip.
- 300g beetroot peeled and cut into chunks about 5cm
- 3 cloves garlic, peeled
- 2 tsp smoked paprika
- 1 Tbsp olive oil
- 30g tahini
- Juice of one lemon
- 1 400g can chick peas drained and rinsed
- Lay the beetroot on a baking tray with garlic and drizzle with olive oil.
- Roast until soft and starting to caramilise. About 45 minutes.
- Add the beetroot mix to the Tmx bowl with drained chick peas, tahini and lemon juice.
- Process at speed 4-5 for 40 seconds, or until the consistency that you prefer is achieved.