Velvet Rose Beet Hummus (Printable)

Creamy beet hummus swirled like roses, paired with radicchio and olive oil drizzles for elegant bites.

# What You’ll Need:

→ Beet Hummus

01 - 1 large beet, about 7 oz, trimmed
02 - 1 can (14 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 to 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

# Directions:

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 hummus reaches a creamy consistency. Taste and adjust seasoning where necessary.
04 - Spoon or pipe the beet hummus onto a serving plate, swirling to create rose shapes.
05 - Arrange radicchio leaves around the hummus roses, mimicking petals.
06 - Drizzle olive oil over the arrangement, sprinkle flaky sea salt, and decorate with microgreens or edible petals if desired.
07 - Serve immediately, providing additional radicchio leaves for dipping.

# Expert Tips:

01 -
  • It looks like you spent hours on it, but takes barely an hour from start to table.
  • Naturally vegan and gluten-free without tasting like you compromised on flavor.
  • The earthy sweetness of roasted beets paired with creamy tahini feels indulgent and sophisticated.
02 -
  • Don't skip roasting the beet in foil, it intensifies the flavor and makes the beet sweeter and more concentrated than if you just boiled it.
  • The consistency of your hummus is everything, too thick and it won't swirl, too thin and it spreads into a puddle instead of holding those beautiful rose shapes.
  • Make the hummus at least an hour before serving and chill it so the beet color stays vivid and the shapes hold their definition.
03 -
  • Chill your hummus before plating so the shapes hold their definition and the color stays bright and jewel-like.
  • Buy a piping bag with a large star tip specifically for this recipe, the rose shapes are worth the small investment and you'll use it again and again.
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