Velvet Rose Beet Hummus (Printable Version)

Smooth beet hummus formed into roses with crisp radicchio leaves and olive oil drizzle.

# Ingredient List:

→ Beet Hummus

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

→ Garnish & Serving

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

# How to Make:

01 - Preheat oven to 400°F. Wrap beet in aluminum foil and roast 40–45 minutes until fork-tender. Let 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. Process until smooth, scraping sides as needed.
03 - Add cold water 1 tbsp at a time; blend until hummus is creamy. Taste and adjust seasoning.
04 - Use a spoon or piping bag to swirl beet hummus onto a serving plate forming rose shapes.
05 - Place radicchio leaves around hummus roses, mimicking petals.
06 - Drizzle olive oil and sprinkle flaky sea salt atop. Optionally decorate with microgreens or edible petals.
07 - Serve immediately with extra radicchio leaves for dipping.

# Expert Suggestions:

01 -
  • It looks like edible art but tastes honest and earthy, no pretension required.
  • Everything is naturally vegan and gluten-free, so it works for almost any guest without complicated substitutions.
02 -
  • Cold water is your friend, not hot, because it keeps the hummus from warming up and losing that luxurious texture you worked for.
  • The beet skin will come off like a glove once it's roasted, but your hands will look like you've been in a minor accident, so maybe wear an apron you don't mind.
03 -
  • Always taste the hummus before plating and adjust the lemon and salt to your preference, because seasoning is where mediocre becomes memorable.
  • Chill everything except the plate if you can, because a warm hummus won't hold those pretty swirls as well as a cold one will.
Go Back