Velvet Rose Beet Hummus (Printer-friendly)

Creamy beet hummus swirled into roses, served with crisp radicchio and a drizzle of olive oil.

# Required Ingredients:

→ 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, adjust to taste
09 - Freshly ground black pepper, to taste
10 - 2–3 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 for decoration

# How-To Steps:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast on a baking sheet for 40 to 45 minutes, or until fork-tender. Once cooled, peel and chop into chunks.
02 - Combine roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, ground cumin, salt, and black pepper in a food processor. Process until smooth, scraping down the sides as necessary.
03 - Add cold water one tablespoon at a time, blending after each addition, until the hummus reaches a creamy texture. Taste and adjust seasoning accordingly.
04 - Using a spoon or piping bag, swirl the beet hummus onto a serving plate in rose-shaped patterns.
05 - Position radicchio leaves around the hummus roses to mimic petals.
06 - Drizzle olive oil over the arrangement, sprinkle with flaky sea salt, and garnish with microgreens or edible petals if desired.
07 - Serve immediately with additional radicchio leaves for dipping.

# Expert Suggestions:

01 -
  • The beet hummus is so silky and rich that people always ask if there's cream hidden in it, then gasp when you tell them it's vegan.
  • Those radicchio leaves work double duty as both a stunning visual element and a crispy, slightly bitter counterpoint to the earthy sweetness of the beets.
02 -
  • If your hummus breaks or separates after blending, it usually means you added the water too quickly; start over with a fresh batch and go slowly, or add a teaspoon of lemon juice to bring it back together.
  • The beet's natural color will eventually darken the hummus slightly if it sits, so while you can make it an hour ahead, the true magic happens when you plate it fresh and serve it right away.
03 -
  • A large star piping tip is worth keeping in your drawer because the ridges it creates are what make the rose shapes actually read as roses—smooth piping bags just don't get you there.
  • Keep your radicchio leaves in ice water for 15 minutes before serving so they stay crisp and their colors stay vibrant, especially important if you're plating more than a few minutes ahead.
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