Velvet Rose Beet Hummus (Print View)

Creamy beet hummus shaped like roses with radicchio leaves for a colorful, fresh starter.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Allow to cool, peel, and cut into chunks.
02 - Combine roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor. Blend until very smooth, scraping down the sides as needed.
03 - Gradually add cold water, one tablespoon at a time, blending after each addition until the hummus reaches a creamy texture. Taste and adjust seasoning if necessary.
04 - Spoon or pipe the beet hummus onto a serving plate, swirling into rose-shaped patterns.
05 - Place radicchio leaves around the hummus roses to mimic petals.
06 - Drizzle with olive oil and sprinkle with flaky sea salt. Decorate with microgreens or edible petals if desired.
07 - Present immediately with extra radicchio leaves for dipping.

# Expert Tips:

01 -
  • It's secretly easier than it looks, turning humble chickpeas and one beet into something that makes you seem like you've got it all figured out.
  • The earthy, slightly sweet hummus with that vivid color stops conversations before anyone even tastes it.
  • Naturally vegan and gluten-free, so it works for nearly every table you'll encounter.
02 -
  • Don't skip the cooling step on your roasted beet—warm hummus becomes grainy, and that's heartbreaking after you've come this far.
  • The piping bag with a large star tip is what separates a pretty swirl from an actual rose; it's the difference between nice and memorable.
03 -
  • A pinch of smoked paprika stirred into the hummus adds a subtle depth that makes people wonder what your secret ingredient is.
  • Keep your piping bag in the refrigerator for 10 minutes before using it so the hummus holds its shape better and creates cleaner rose formations.
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