Velvet Rose Beet Hummus (Print View)

Creamy beet and chickpea blend swirled into rose shapes, served with crisp radicchio leaves and olive oil drizzle.

# Components:

→ Beet Hummus

01 - 1 large beet (about 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, 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)

# Preparation Steps:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Allow to cool, then peel and cut into chunks.
02 - In a food processor, blend roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper 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 as desired.
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 and sprinkle with flaky sea salt. Garnish with microgreens or edible petals if desired.
07 - Serve immediately with extra radicchio leaves for dipping.

# Expert Advice:

01 -
  • It tastes earthy and elegant but comes together faster than you'd expect, making you look like a kitchen magician.
  • The beet hummus gets this almost velvet texture that feels indulgent while staying completely plant-based.
  • Radicchio leaves do double duty as both the presentation and something you actually eat, so nothing feels wasted or purely decorative.
02 -
  • Don't skip cooling the roasted beet completely before blending—warm beet can make the hummus break or become grainy, and you'll lose that silky quality you worked for.
  • If your hummus looks dry or thick, add water by the teaspoon, not the tablespoon; it's easy to make it too loose and almost impossible to fix afterward.
  • The radicchio leaves are not just garnish—their slight bitterness and crisp texture balance the earthy sweetness of the hummus perfectly, so they're essential to the whole experience.
03 -
  • Make the hummus up to a day ahead and store it in an airtight container—this actually helps the flavors deepen and mature, though you should pipe and garnish it no more than a few hours before serving.
  • Keep everything cold right up until serving because the contrast between cool radicchio and creamy hummus is part of what makes this shine, and warm components would make it feel less fresh.
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