Velvet Rose Beet Hummus (Printable)

Dark red beet hummus swirled into roses served with crisp radicchio leaves and olive oil drizzle.

# What You'll Need:

→ Beet Hummus

01 - 1 large beet (approximately 7 ounces), trimmed
02 - 1 can (14 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, for decoration)

# How To Make It:

01 - Preheat oven to 400°F. Wrap the beet tightly in aluminum foil and roast for 40 to 45 minutes, or until tender when pierced with a fork. Allow to cool, peel, and cut into chunks.
02 - In a food processor, combine roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, ground cumin, salt, and freshly ground black pepper. Process until the mixture is very smooth, scraping down the sides as necessary.
03 - Add cold water one tablespoon at a time while blending until the hummus achieves a luxuriously creamy consistency. Taste and adjust seasoning if necessary.
04 - Using a spoon or a piping bag, swirl the beet hummus onto a serving plate in rose-shaped patterns.
05 - Place radicchio leaves around the hummus roses to resemble petals.
06 - Drizzle the assembled presentation with olive oil, sprinkle with flaky sea salt, and garnish with microgreens or edible petals if desired.
07 - Serve immediately, accompanied by extra radicchio leaves for dipping.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but it takes barely an hour from start to table.
  • Every single ingredient plays a role—nothing feels forced or unnecessary.
  • Vegan, gluten-free, and genuinely delicious, so everyone at your table gets to enjoy it together.
02 -
  • Don't skip roasting the beet—raw beets make grainy hummus, and you'll lose that beautiful creamy texture you're after.
  • If your hummus looks too thick or separated after blending, it's almost always because you need cold water; add it gradually and blend again, and it will transform.
  • The hummus tastes even better a few hours after you make it, once the flavors have had time to get to know each other.
03 -
  • Use a large star piping tip if you have one—it creates the most convincing rose shape and makes piping almost foolproof.
  • Taste your hummus before plating and be brave about seasoning; it should be bold enough that the beet's earthiness feels intentional and appetizing, not muted or apologetic.
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