Velvet Rose Beet Hummus (Printable)

Creamy beet hummus shaped like roses with crisp radicchio, a vibrant Mediterranean-inspired starter.

# What You’ll Need:

→ 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 for decoration

# How To Make It:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. 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 very smooth, scraping down the sides as needed.
03 - Add cold water one tablespoon at a time and blend until the mixture reaches a creamy texture. Taste and modify seasoning if necessary.
04 - Using a spoon or piping bag, shape the beet hummus into rose-like swirls on a serving plate.
05 - Place radicchio leaves around the hummus roses to mimic petals.
06 - Drizzle olive oil and sprinkle flaky sea salt over the arrangement. Garnish with microgreens or edible petals if desired.
07 - Serve immediately with additional radicchio leaves for dipping.

# Expert Advice:

01 -
  • It looks like you spent hours on it but takes maybe twenty minutes of actual hands-on work.
  • The hummus is so creamy and rich that people always ask if there's cream in it, and the secret is just patience with the food processor.
  • It's naturally vegan and gluten-free without tasting like either, which means you can serve it to anyone without explaining dietary compromises.
02 -
  • Don't skip cooling the roasted beet before adding it to the processor, because warm beet hummus has a slightly grainy texture that cooling fixes.
  • The cold water matters more than you think, adding it at room temperature instead of cold will result in a hummus that separates slightly and won't pipe cleanly.
  • Overprocessing actually exists for hummus, so once it's smooth, stop, because continuing to blend can make it gluey and dense instead of creamy.
03 -
  • A large star piping tip creates shapes that actually look like roses instead of abstract swirls, and it's worth seeking out if you plan to make this more than once.
  • Serving everything on a chilled plate makes the hummus stay at the perfect texture longer and the radicchio stays crisper, which matters more than you'd expect.
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