Velvet Rose Beet Hummus (Printable)

Creamy beet hummus shaped like roses and served with crisp radicchio leaves for a vibrant starter.

# What You’ll Need:

→ Beet Hummus

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

# How To Make:

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 cut into chunks.
02 - Combine roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor. Blend until very smooth, scraping the sides as needed.
03 - Add cold water one tablespoon at a time, blending after each addition until the hummus is creamy. Taste and adjust seasoning accordingly.
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 with olive oil and sprinkle flaky sea salt. Add microgreens or edible petals if desired.
07 - Serve immediately with extra radicchio leaves for dipping.

# Top Suggestions:

01 -
  • It looks like edible art but takes barely an hour from start to serving plate.
  • Everyone assumes it's complicated, then watches you make it in their kitchen and realizes they can too.
  • One batch feeds a small crowd and uses ingredients you probably already have stashed away.
02 -
  • The beet must be completely cool before you peel it or you'll end up with purple-stained hands that take days to fade.
  • Not all food processors are created equal; if yours struggles, pulse instead of running continuously and give it time to break everything down.
  • Piping with a star tip is worth the effort because it catches light and shadows that make the roses look dimensional and real.
03 -
  • A tiny pinch of smoked paprika adds complexity that makes people pause and ask what makes this taste so interesting.
  • If you're serving at a party, arrange your radicchio leaves first on the plate, then pipe the hummus onto them instead of after, so everything stays in place.
  • This keeps beautifully in the refrigerator for three days, though the radicchio will soften if left uncovered; store them separately and reassemble just before serving.
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