Velvet Rose Beet Hummus (Print Version)

Creamy, dark red beet hummus artfully swirled with crisp radicchio leaves for a vibrant, elegant starter.

# Ingredient List:

→ Beet Hummus

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

# Steps:

01 - Preheat the oven to 400°F. Wrap the beet in aluminum foil and roast on a baking sheet for 40 to 45 minutes until fork-tender. Remove and let cool before peeling and chopping into chunks.
02 - In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper. Process until completely smooth, stopping to scrape down the sides as needed.
03 - Gradually add cold water one tablespoon at a time, blending until the mixture is silky and creamy. Taste and adjust seasoning if necessary.
04 - Using a spoon or piping bag, artistically swirl the beet hummus onto a serving plate, shaping it into rose patterns.
05 - Place radicchio leaves around the hummus roses, mimicking rose petals for visual appeal.
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 on the side for dipping.

# Helpful Hints:

01 -
  • It tastes like you spent hours in the kitchen when it's honestly just one blender and some intentional plating.
  • That moment when someone realizes the beautiful thing on their plate is actually vegan and full of protein.
  • The earthy sweetness of roasted beet paired with tahini's subtle nuttiness is genuinely addictive.
02 -
  • If your hummus tastes bitter or metallic, you didn't use enough lemon juice—acid is your friend and fixes almost everything.
  • Roasting the beet instead of boiling it concentrates its sweetness and prevents a watery final product that won't hold its shape.
  • The cold water is not optional; warm or room-temperature water creates a different texture that doesn't pipe as beautifully.
03 -
  • Use a large star piping tip if you want those defined rose ridges, but honestly, even without one, the hummus is stunning—don't let equipment stop you from making this.
  • Taste the hummus at every stage of seasoning and adjust before you plate it; cold food needs bolder seasoning than you think it does.
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