If you’re looking for a dish that combines elegance, vibrant color, and exquisite flavor, these Roasted Beet Velvet Hummus Cups will steal your heart and your guests’ appetites. Imagine smooth, creamy hummus infused with the earthy sweetness of roasted beets, all tucked into delicate little cups that are perfect for any occasion. They are not only visually stunning but also bring a complex blend of flavors that’s both comforting and refreshing. Whether you’re hosting a party or craving a nutritious snack, these cups are the perfect bite-sized treat to savor and share.
Ingredients You’ll Need
Simple, wholesome ingredients make these Roasted Beet Velvet Hummus Cups a breeze to prepare but never compromise on flavor or texture. Each element plays a special role, from the creamy base to the bright beet color that makes these cups so irresistible.
- Beets (roasted): Provide that gorgeous deep red color and a naturally sweet, earthy flavor that’s key to this dish.
- Chickpeas: The creamy foundation of hummus, packed with protein and fiber for a satisfying bite.
- Tahini: Adds a nutty richness and silky smooth texture that balances the sweetness of beets.
- Garlic: A punch of flavor that wakes up the palate without being overpowering.
- Lemon juice: Brightens the hummus with a fresh, tangy note that complements the beets wonderfully.
- Olive oil: Enhances the creaminess and adds a luscious finish.
- Salt and pepper: Essential seasonings to bring all the flavors into perfect harmony.
- Mini phyllo cups or endive leaves: Serve as the perfect edible vessel, offering a crisp and light texture contrast.
How to Make Roasted Beet Velvet Hummus Cups
Step 1: Roast Your Beets to Perfection
Start by preheating your oven to 400°F (200°C). Wrap whole, unpeeled beets in foil and roast for about 45 minutes until tender when poked with a fork. Roasting brings out the natural sugars and creates a soft texture perfect for blending into hummus. Once cooled, peel off the skins and roughly chop the beets before moving to the next step.
Step 2: Blend the Creamy Beet Hummus
Into your food processor, add the roasted beets, canned chickpeas (drained and rinsed), tahini, fresh garlic, olive oil, and lemon juice. Blend until completely smooth and velvety. Season with salt and pepper to taste, adjusting the lemon juice or oil if you desire a brighter or creamier hummus. The stunning pink hue signals that your Roasted Beet Velvet Hummus Cups are coming to life!
Step 3: Prepare the Cups
Whether you opt for mini phyllo cups found in stores or fresh endive leaves, lay them out on a platter ready for filling. Phyllo offers a buttery crunch, while endive provides a refreshing, slightly bitter crispness—both fantastic contrasts to the silky hummus.
Step 4: Assemble the Hummus Cups
Using a small spoon or piping bag, carefully fill each cup or leaf with your luscious beet hummus. Don’t overfill to avoid spills, but make sure each bite is generously filled with that creamy goodness. For an extra touch, smooth the tops with the back of the spoon or swirl delicately.
How to Serve Roasted Beet Velvet Hummus Cups
Garnishes
A little garnish goes a long way to elevate these beauties. Consider topping with crumbled feta cheese, toasted pine nuts, or fresh herbs like parsley or dill. A drizzle of extra virgin olive oil adds shine and a luxurious taste. Each garnish adds its own texture and flavor, making every bite exciting.
Side Dishes
Roasted Beet Velvet Hummus Cups shine best when paired with light sides like crisp cucumber salad, lemony tabbouleh, or warm pita bread. These sides complement the earthy sweetness and creaminess of the hummus while keeping the meal balanced and refreshing.
Creative Ways to Present
For parties, arrange the cups on a rustic wooden board sprinkled with edible flowers or microgreens for a stunning visual. You can also place each cup in a small muffin tin to keep them upright and pristine. If you’re serving a more casual snack, pack them individually in clear mini containers for grab-and-go convenience.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Roasted Beet Velvet Hummus Cups, the hummus itself keeps beautifully in an airtight container in the refrigerator for up to 4 days. However, it’s best to store the hummus and cups separately to prevent sogginess.
Freezing
You can freeze the beet hummus for up to 3 months. Use a tightly sealed container or freezer bag, and thaw it in the refrigerator overnight. Once thawed, give it a good stir—sometimes it thickens and may need a bit of olive oil or lemon juice to restore the perfect creamy consistency.
Reheating
Since hummus is best served cold or at room temperature, reheating is generally not recommended. For phyllo cups, you can warm them gently in the oven before filling for that fresh-out-of-the-oven crispness, but endive leaves are always best served chilled.
FAQs
Can I use raw beets instead of roasted in Roasted Beet Velvet Hummus Cups?
Raw beets tend to have a stronger, earthier flavor and a firmer texture that won’t blend as smoothly. Roasting mellows their sweetness and softens them, creating the signature smooth texture and rich color of the hummus.
What can I substitute for tahini in this recipe?
If you don’t have tahini, you can use natural almond butter or sunflower seed butter as alternatives. Each will add a slightly different nutty flavor, but the creaminess will remain intact.
Are these cups gluten-free?
Using endive leaves instead of phyllo cups makes this dish naturally gluten-free. For phyllo cups, you’d need to find a gluten-free variety or substitute with gluten-free crackers or vegetable slices.
How far in advance can I prepare these Roasted Beet Velvet Hummus Cups?
You can prepare the beet hummus up to 2 days ahead and keep it refrigerated. Assemble the cups shortly before serving for the best texture, especially if using phyllo cups which can become soggy over time.
Can I add other flavors or spices to the hummus?
Absolutely! Roasted garlic, smoked paprika, or even a hint of cumin can add warmth and depth. Just start with small amounts to keep the delicate balance of the roasted beet flavor front and center.
Final Thoughts
There’s something truly magical about serving Roasted Beet Velvet Hummus Cups at your table. They bring together vibrant color, creamy texture, and layered flavor that always prompt compliments and requests for seconds. So, go ahead and make a batch—you’ll find that these little cups of joy quickly become a beloved staple in your entertaining repertoire or a go-to snack to brighten your day.
Print
Roasted Beet Velvet Hummus Cups
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 25 mins
- Yield: 4 traditional-sized Scotch pies 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: British
Description
These traditional Scotch pies are a delightful comfort food, featuring a savory minced lamb or beef filling seasoned with warm spices, all encased in a buttery, flaky pastry crust baked to golden perfection. Perfect as a hearty main dish for any occasion, they bring a taste of classic British cuisine to your table.
Ingredients
Filling
- 500 g minced lamb or beef
- 2 medium onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup beef or lamb stock
Pastry
- 500 g plain flour
- 250 g lard or vegetable shortening
- 150 ml water
Finishing
- 1 egg, beaten, for glazing
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 180°C (355°F) to ensure it reaches the correct temperature for baking the pies evenly.
- Prepare Filling: In a large mixing bowl, combine minced lamb or beef with finely chopped onions, salt, ground white pepper, ground nutmeg, ground allspice, and beef or lamb stock. Mix thoroughly until all ingredients are well incorporated.
- Melt Lard: In a saucepan, heat the water and lard together until the lard melts completely, then remove the pan from heat.
- Make Dough: Place plain flour in a large bowl and make a well in the center. Pour the warm lard and water mixture into the well and mix with a wooden spoon until dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead gently until it becomes smooth and pliable, ensuring an even texture for the pastry.
- Divide Dough: Separate the dough into two portions: two-thirds for the pie bases and one-third for the lids.
- Form Pie Bases: Roll out the larger dough portion and line each pie tin with the dough, pressing firmly into the corners to create a sturdy base.
- Fill Pies: Spoon the meat mixture evenly into each pie shell, pressing down to remove any air pockets and ensuring a compact filling.
- Prepare Lids: Roll out the remaining dough for the lids and place over the filled pies. Crimp edges securely to seal, trim excess dough, and cut a small hole in the center of each lid to allow steam to escape during baking.
- Glaze Pies: Brush the tops of the pies with beaten egg to give a glossy, golden finish once baked.
- Bake: Place the pies in the preheated oven and bake for 40-45 minutes or until the pastry is golden brown and the filling is cooked through.
- Rest and Serve: Allow the baked pies to cool slightly for about 10 minutes to set before serving, enhancing their texture and flavor.
Notes
- You can substitute beef for lamb or a mix of both depending on preference.
- Use vegetable shortening if you prefer a non-animal fat option for the pastry.
- Ensure the small hole in the pie lid is not too large to prevent filling from leaking but sufficient for steam to escape.
- Resting the pies before serving helps the filling set and improves slicing.
- Leftover pies can be refrigerated and reheated in the oven for best results.
Your email address will not be published. Required fields are marked *