Save I discovered The Velvet Rose on a Wednesday evening when I was hosting dinner for friends who'd been asking me to try something new in the kitchen. I'd been staring at a bunch of roasted beets in my fridge, thinking about their deep crimson color, when it hit me: what if I treated hummus like edible art? The idea of swirling that jewel-toned puree into rose shapes felt both playful and impossibly elegant, like I was finally giving my guests a dish that tasted as beautiful as it looked.
The first time I made this for a dinner party, I was nervous about whether the rose shapes would actually look like roses, or just look like I'd gotten overly ambitious with a piping bag. When my neighbor walked in mid-plating and said, "Wait, you made this?" with actual surprise in her voice, I knew I'd stumbled onto something special. She ended up asking for the recipe before dessert was even served.
Ingredients
- Beet: One large beet gives you that stunning deep red color and earthy sweetness—roasting it concentrates the flavor in a way that raw never does, and the skin practically slides off once it cools.
- Chickpeas: The foundation of everything creamy here; make sure you rinse them really well to reduce the starchy film that can make hummus gluey.
- Tahini: This sesame paste is what transforms plain chickpeas into something luxurious—don't skip it or substitute it casually.
- Extra-virgin olive oil: Use something you actually like tasting on its own, because you'll taste it here.
- Garlic: Just one small clove keeps things subtle; the beet and tahini are already bold enough.
- Lemon juice: Fresh lemon is non-negotiable; it brightens everything and keeps the color from looking too heavy.
- Ground cumin: A whisper of warmth that makes people wonder what they're tasting.
- Cold water: Added gradually to achieve that impossible creamy texture without making things separated or loose.
- Radicchio leaves: Choose ones that are firm and deeply colored; separate them gently and give them an ice bath so they stay crisp.
- Flaky sea salt: The finish that makes everything feel intentional and restaurant-quality.
Instructions
- Roast the beet until it yields:
- Wrap it loosely in foil, let the oven do the work at 400°F for 40 to 45 minutes, and you'll know it's ready when a fork slides through like butter. The kitchen will smell like concentrated earth and sweetness.
- Build the hummus base:
- Combine all your ingredients except the water in the food processor and let it run until everything breaks down into a rough paste. Scrape the sides occasionally so nothing gets left behind.
- Achieve the perfect texture:
- Add cold water one tablespoon at a time, blending between each addition, until you reach that cloud-like consistency where the hummus holds itself but feels impossibly smooth on your tongue. Taste as you go and adjust the salt or lemon to your preference.
- Shape your roses:
- Spoon or pipe the hummus onto your plate using confident, circular motions, building each rose from the center outward. A large star piping tip makes the ridges that really sell the rose illusion.
- Compose your plate:
- Arrange those radicchio leaves around and between the hummus roses so they look like they're growing from petals. This is where it stops being just food and becomes a moment.
- Finish and serve:
- A drizzle of good olive oil, a scatter of flaky sea salt, and maybe some microgreens if you have them, then get it to the table while everything is still crisp and the colors are singing. Serve immediately with extra leaves for dipping.
Save There's a moment right before people dig in when they pause to take a photo or just stare at the plate for a second, and that pause is everything. This dish became my go-to because it proved to me that elegant doesn't have to mean complicated—it just means caring about how something looks and tastes at the same time.
Why Beets Belong in Every Kitchen
Beets are one of those ingredients that seem to intimidate people until they realize how forgiving they are. They roast quietly, they never burn, and they taste better when they're left alone. I've learned to buy beets regularly not just for this dish, but because they taught me that bold color and deep flavor don't have to fight each other. Once you roast a beet, you'll find yourself dropping them into salads, smoothies, and grain bowls without thinking twice.
The Art of the Hummus Swirl
The swirling isn't actually hard, but it does require a little patience and maybe a second attempt on your first try. I spent my first attempt overthinking it, moving too fast, and creating something that looked more like abstract art than a rose. By the second attempt, I realized that slower, more deliberate circles from the center outward felt more natural and looked more intentional. Practice it once and you'll have it forever, and your guests will think you spent hours in pastry school.
Serving and Pairing Possibilities
This appetizer works brilliantly as part of a larger board with other dips and fresh vegetables, or it can stand alone as a small-plate moment at the start of a meal. I've served it at casual dinner parties and at more formal gatherings, and people respond the same way each time: they slow down and pay attention. It pairs beautifully with crisp white wines or even a light rosé, and it's substantial enough that your guests won't still be hungry waiting for the main course.
- You can swap radicchio for endive, Belgian endive, or even pita chips if you want to take it in a different direction.
- A tiny pinch of smoked paprika stirred into the hummus adds a subtle depth that feels like a secret only you know.
- Prep the hummus and separate the radicchio leaves the morning of, then plate everything just before guests arrive for a stress-free dinner.
Save This dish became my answer to the question of how to make people feel welcomed and thought-about without spending your entire day in the kitchen. There's something about putting effort into how food looks that tells your guests they're worth that care.
Recipe Questions
- → How do I achieve the rose shape with the beet hummus?
Use a piping bag fitted with a large star tip to swirl the beet hummus onto a plate, creating rose-like patterns.
- → Can I prepare the beet hummus ahead of time?
Yes, roast and blend the beets in advance, storing the hummus in an airtight container in the refrigerator for up to two days.
- → What alternatives can I use instead of radicchio leaves?
Belgian endive, endive, or pita chips make excellent alternatives for serving alongside the beet hummus roses.
- → How can I intensify the flavor of the beet hummus?
Add a pinch of smoked paprika to enhance the earthy and smoky notes of the hummus.
- → Is this dish suitable for gluten-free and vegan diets?
Yes, all ingredients are naturally gluten-free and vegan, but check tahini labels for potential cross-contamination.