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Black Tahini and Beetroot Hummus

Prep Time5 mins
Cook Time20 mins
Total Time25 mins


  • 500 grams Beetroot peeled and cut into 2x3cm pieces
  • 4 cloves Garlic unpeeled
  • 1 tsp Cumin seeds
  • 1 tsp Salt
  • 1/4 tsp Black pepper ground
  • 4 tbsp Olive Oil plus extra for dizzling
  • 250 grams Chickpeas canned; rinsed and drained
  • 2 tbsp Tahini black
  • 50 grams Lemon juice
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Parsley fresh, flat-leaf; leaves only and cut into pieces


  • Preheat oven to 190°C. Line a baking tray (30x40 cm) with aluminium foil.
  • Place beetroot and garlic onto a prepared baking tray, then sprinkle with cumin seeds, salt and pepper and drizzle with 2 tablespoons of the oil.
  • Using your hands, ensure that beetroot and garlic are coated with oil and seasonings. Wrap up to form a parcel.
  • Bake for 35-40 minutes (190°C), or until the beetroot is tender. Set aside to cool for 20 minutes, then carefully peel garlic cloves. Discard skins.
  • Place roasted beetroot, peeled garlic, chickpeas, tahini, lemon juice, vinegar and remaining 2 tablespoons oil into mixing bowl and mix 20 sec/speed 7 (if using a Thermomix®), or until smooth if using a regular food processor.
  • Transfer into a serving bowl, drizzle with extra olive oil and garnish with parsley.
  • Serve with crackers or raw vegetables of your choice.


Tips: Dip can be stored in a sealable container in the refrigerator for up to 1 week. 
Recipe from Thermomix® gluten free cookbook