Velvet Rose Beet Hummus (Print Version)

Creamy beet hummus shaped into roses served with crisp radicchio leaves, vibrant and perfect for entertaining.

# Components:

→ Beet Hummus

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

# Directions:

01 - Preheat oven to 400°F. Wrap the beet in aluminum foil and roast for 40 to 45 minutes until fork-tender. Let cool, peel, and cut into chunks.
02 - In a food processor, combine roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper. Process until very smooth, scraping down 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 - Use a spoon or piping bag to swirl the beet hummus onto a serving plate in rose-shaped patterns.
05 - Surround the hummus roses with radicchio leaves to mimic flower petals.
06 - Drizzle olive oil over the arrangement, sprinkle with flaky sea salt, and garnish with microgreens or edible petals if desired.
07 - Present immediately with extra radicchio leaves for dipping.

# Expert Advice:

01 -
  • It looks like you hired a pastry chef, but it takes barely an hour from start to finish.
  • Your guests will swear it's fancy and complicated, and you get to keep that secret.
  • Naturally vegan and gluten-free without tasting like you're compromising on anything.
02 -
  • The water temperature matters more than you'd expect—cold water creates a lighter, airier texture than room temperature.
  • Don't skip the tahini; it's the invisible hero that transforms this from chunky into cloud-like.
  • A piping bag with a large star tip is the difference between casual swirls and actual roses—worth the small investment.
03 -
  • Make the hummus up to a day ahead and store it in an airtight container; the color actually deepens overnight and flavors meld beautifully.
  • If your food processor is small, roast two smaller beets instead of one large one—it processes more evenly and you get better color distribution.
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