Preheat oven to 400°F (200°C). Wrap 2 medium beets individually in foil and roast on a baking sheet for 45–60 minutes until tender when pierced with a knife. Let cool, then peel and chop to yield 1 cup roasted beets. (If using store‑bought roasted beets, proceed to next step.)

In a food processor, add the roasted beets, drained chickpeas, tahini, lemon juice, garlic cloves, white wine vinegar, ground cumin, salt, and pepper.

Pulse to combine, then while the processor is running, drizzle in 3 tablespoons extra-virgin olive oil and 2 tablespoons cold water or reserved aquafaba to help emulsify. Scrape down the sides as needed and continue processing until smooth and creamy, about 1–2 minutes. Add additional 1 tablespoon reserved chickpea liquid or water if a lighter texture is desired.

Taste and adjust seasoning: add more lemon juice for brightness, salt for seasoning, or up to 1 teaspoon more truffle oil for a stronger truffle aroma. Be careful with truffle oil — start small and add to taste.

Transfer hummus to a serving bowl, smooth the top with the back of a spoon, and create a shallow well in the center.

Vegetable Platter

Prepare the vegetables: wash and dry all produce. Peel baby carrots if desired. Slice the cucumber on a bias into 1/4-inch thick slices. Trim and halve radishes. Cut red bell pepper into long strips. Trim celery into sticks and blanch broccolini or broccoli briefly (30–45 seconds) in boiling salted water, then plunge into ice water to retain color and crispness; drain well.

Arrange the prepared vegetables attractively around the serving bowl to form a colorful platter, leaving space for the hummus bowl in the center or to one side.

Finishing & Serving

Drizzle 1 tablespoon extra-virgin olive oil over the top of the hummus, then sprinkle toasted sesame seeds or chopped pistachios over the center. Finish with a light dusting of sea salt flakes if using and scatter microgreens or parsley around the bowl for color.

Serve immediately with the fresh vegetable platter. Leftover hummus can be refrigerated in an airtight container for up to 4 days; bring to room temperature and stir in a teaspoon of water or olive oil if it firms up.