Velvet Rose Beet Hummus (Printable)

Creamy beet hummus shaped like roses served with fresh radicchio leaves for an elegant starter.

# What You’ll Need:

→ Beet Hummus

01 - 1 large beet, trimmed (approximately 7 ounces)
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, 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:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes, or until fork-tender. Let cool, then peel and chop into chunks.
02 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper. Blend until very smooth, scraping down the sides as needed.
03 - Add cold water, one tablespoon at a time, blending after each addition until the hummus reaches a creamy consistency. Taste and adjust seasoning if necessary.
04 - Using a spoon or piping bag, swirl the beet hummus onto a serving plate in rose-shaped patterns.
05 - Place 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, providing extra radicchio leaves for dipping.

# Expert Advice:

01 -
  • It looks restaurant-worthy but requires zero fancy technique, just a piping bag and patience.
  • The earthy sweetness of roasted beets paired with creamy tahini is unexpectedly addictive and feels indulgent without any guilt.
  • One batch serves a crowd, and it actually improves slightly as it sits, so you can make it ahead and relax before guests arrive.
02 -
  • If your hummus ends up too thick, resist the urge to add water all at once—it's impossible to undo, and cold water (not room temperature) makes a crucial difference in the final silkiness.
  • The beet stain on your hands is real and stubborn, so either wear gloves while handling it or just accept that you'll have pink fingernails for a couple of days and wear it as a badge of honor.
  • Piping the hummus while it's still slightly warm makes the swirls softer and less defined; chilling it for 30 minutes in the fridge gives you much sharper, more sculptural rose shapes.
03 -
  • A mandoline or vegetable peeler creates paper-thin radicchio ribbons that look even more elegant than whole leaves and are easier to eat gracefully.
  • If you're serving this at a party where timing is tight, pipe the roses and chill everything on the serving plate, then do the final oil drizzle and garnish just before bringing it to the table.
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