Velvet Rose Beet Hummus (Printable)

Creamy beet hummus shaped into roses, served with crisp radicchio and delicate garnishes.

# What You Need:

→ Beet Hummus

01 - 1 large beet (approximately 7 oz), trimmed
02 - 1 can (15 oz) 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, adjust 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

# Directions:

01 - Preheat the oven to 400°F. Wrap the beet tightly in aluminum foil and roast for 40 to 45 minutes until fork-tender. Let cool, then peel and cut into chunks.
02 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, ground cumin, salt, and freshly ground black pepper. Process until completely smooth, scraping down the sides as necessary.
03 - Add cold water one tablespoon at a time and blend again until the mixture achieves a creamy, luxurious texture. Taste and adjust seasoning as desired.
04 - Using a spoon or piping bag, swirl the beet hummus onto a serving plate in rose-shaped patterns.
05 - Surround the beet hummus roses with radicchio leaves, simulating flower petals.
06 - Drizzle olive oil over the arrangement and season with flaky sea salt. Optionally, garnish with microgreens or edible petals.
07 - Serve immediately, providing extra radicchio leaves for dipping.

# Expert Hints:

01 -
  • It looks restaurant-worthy but tastes homemade, because it is, and that contrast never gets old.
  • The earthiness of beets meets the brightness of lemon in a way that makes people forget they're eating something vegan.
  • You can prep the hummus hours ahead and pipe it right before serving, which means less stress when guests arrive.
02 -
  • The hummus will darken and soften slightly as it sits, so make it the day before and refrigerate it, but don't pipe the roses until right before serving.
  • If your piping doesn't look perfect, it still tastes incredible, and honestly, imperfect roses have more personality than flawless ones anyway.
03 -
  • A pinch of smoked paprika whispers through the hummus without announcing itself, creating depth that makes people ask what they're tasting.
  • If the hummus breaks or feels grainy, it means the food processor worked too hard; blend in an extra tablespoon of cold water and it usually comes back together smoothly.
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