Velvet Rose Beet Hummus (Printable Version)

Creamy roasted beet hummus swirled into rose shapes with crisp radicchio leaves and olive oil drizzle.

# What You Need:

→ Beet Hummus

01 - 1 large beet (approximately 7 ounces), trimmed
02 - 1 can (15 ounces) chickpeas, drained and rinsed
03 - 2 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 1 small garlic clove, minced
06 - Juice of 1 lemon
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt, or to taste
09 - Freshly ground black pepper, to taste
10 - 2 to 3 tablespoons cold water, as needed

→ Garnish & Serving

11 - 1 small head radicchio, leaves separated and washed
12 - 1 tablespoon olive oil for drizzling
13 - Flaky sea salt for finishing
14 - Microgreens or edible petals (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Let cool, then peel and cut into chunks.
02 - Combine roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, ground cumin, salt, and pepper in a food processor. Process until completely smooth, scraping down the sides as necessary.
03 - Gradually add cold water by the tablespoon, blending after each addition until the hummus reaches a creamy consistency. Taste and adjust seasoning accordingly.
04 - Using a spoon or a piping bag, artistically swirl the beet hummus onto a serving plate in rose-shaped designs.
05 - Place radicchio leaves around the beet hummus roses to mimic petals.
06 - Drizzle the arrangement with olive oil, sprinkle with flaky sea salt, and add microgreens or edible petals if desired.
07 - Present immediately with additional radicchio leaves on the side for dipping.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it's really just a careful dance with a spoon.
  • The earthy sweetness of beets paired with creamy tahini creates a flavor moment that stops conversations.
  • Completely vegan and gluten-free, but no one at the table will realize it or care.
02 -
  • If your hummus breaks or becomes grainy, you've either used room-temperature water or overprocessed it; start fresh and remember cold water adds creaminess without destabilizing the emulsion.
  • Beets stain everything including your hands and cutting boards, so wear an apron you don't love and embrace the temporary red fingers as a badge of cooking honor.
03 -
  • The food processor does nearly all the work here, but don't let it run too long or the friction from the metal blade will warm the hummus and make it less creamy.
  • Make the hummus a few hours ahead if you want, but pipe the roses and plate everything no more than 30 minutes before serving so the radicchio stays bright and crisp.
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