Velvet Rose Beet Hummus (Print Version)

Creamy beet hummus swirled into rose shapes, served with crisp radicchio and drizzled olive oil.

# 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

# Steps to Follow:

01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Let cool, then peel and chop into chunks.
02 - In a food processor, blend roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper until very smooth, stopping to scrape sides as needed.
03 - Add cold water one tablespoon at a time, blending 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 - Serve immediately with extra radicchio leaves for dipping.

# Additional Tips::

01 -
  • It looks like you spent hours on it but honestly takes maybe twenty minutes of actual hands-on work.
  • The earthy sweetness of roasted beets sneaks up on you in the best way, turning something as humble as chickpeas into something elegant.
  • You can make it entirely vegan without anyone noticing or caring because it's just that good.
02 -
  • If your hummus breaks and suddenly looks grainy instead of creamy, it means you haven't added enough water; don't panic and just add a tablespoon more and blend again.
  • Roasting beets in the oven takes time but it's worth it compared to boiling them, which turns them watery and sad.
  • Cold water, not room temperature, makes the actual difference in texture because warm liquid can make the whole thing split.
03 -
  • Scrubbing your hands with salt and lemon after handling beets removes the stains way faster than just washing with soap, which I learned the hard way after showing up to work looking like I'd been in a beet accident.
  • A large star piping tip is genuinely worth having because it creates the rose effect that makes this recipe what it is, but even a basic round tip works in a pinch.
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