Velvet Rose Beet Hummus (Print)

Creamy beet hummus shaped like roses, served with radicchio leaves for a vibrant and elegant appetizer.

# Components:

→ 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

# Directions:

01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40–45 minutes until fork-tender. Let cool, then peel and cut into chunks.
02 - Combine roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper in a food processor. Blend until very smooth, scraping sides as needed.
03 - Gradually add cold water one tablespoon at a time while blending until the hummus reaches a creamy consistency. Taste and adjust seasoning accordingly.
04 - Using a spoon or piping bag, swirl beet hummus onto a serving plate creating rose-shaped patterns.
05 - Place radicchio leaves around the hummus roses to mimic petals.
06 - Drizzle olive oil over the arrangement and sprinkle flaky sea salt. Garnish with microgreens or edible petals if preferred.
07 - Serve immediately accompanied by extra radicchio leaves for dipping.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually invested less than an hour total.
  • The earthy beet-chickpea combination is so naturally creamy and satisfying that no one notices there's no dairy.
  • Roasting beets fills your home with a warm, grounding smell that makes cooking feel intentional.
02 -
  • Roast your beet ahead of time if you're planning the dish for a party—it can cool completely several hours before, saving you stress when guests arrive.
  • Never skip the cold water adjustment step; it's the difference between dense hummus and one that tastes cloud-like on your tongue.
  • The beet hummus darkens slightly as it sits, which is completely normal and doesn't affect taste, just visual impact.
03 -
  • Prepare the beet hummus and radicchio several hours ahead, but wait until just before serving to arrange and garnish so the presentation stays fresh.
  • A pinch of smoked paprika stirred into the hummus adds subtle depth that guests won't be able to identify but will absolutely taste.
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