Velvet Rose Beet Hummus (Printable)

Creamy beet spread artfully shaped with crisp radicchio for an earthy, vibrant starter.

# What You Need:

→ 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)

# How-To Steps:

01 - Preheat 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 - Combine roasted beet, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, salt, and pepper in a food processor. Process until very smooth, scraping sides as necessary.
03 - Add cold water one tablespoon at a time and blend until the hummus reaches a creamy texture. Taste and adjust seasoning if needed.
04 - Using a spoon or piping bag, swirl the beet hummus onto a plate, forming rose-shaped designs.
05 - Place radicchio leaves around the hummus roses to mimic flower petals.
06 - Drizzle olive oil over the arrangement and sprinkle with flaky sea salt. Garnish with microgreens or edible petals if desired.
07 - Present immediately with extra radicchio leaves for dipping.

# Expert Suggestions:

01 -
  • It looks like you spent hours on it when it actually takes about an hour from start to table.
  • The earthiness of roasted beets paired with nutty tahini creates a depth that guests never expect from a vegetable-based appetizer.
  • Completely vegan and gluten-free, which means you're not juggling dietary restrictions—everyone at the table eats the same beautiful thing.
02 -
  • Don't skip cooling the beet completely before processing; warm beet hummus can separate and lose that velvety texture you worked for.
  • The cold water addition is crucial—it's what transforms the mixture from dense to cloud-like, so add it slowly and taste as you go.
  • The hummus can be made up to 24 hours ahead and piped just before serving, which takes the stress out of entertaining.
03 -
  • A large star piping tip creates those signature rose shapes, but even without one, a spoon and gentle hand create something beautiful and honest-looking.
  • The hummus keeps in the refrigerator for up to 5 days, so make it ahead and use it throughout the week as a dip, spread, or side to grain bowls.
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