Jason Stoner's Roasted Beetroot Hummus with Charcoal Crackers

Jason Stoner's Roasted Beetroot Hummus with Charcoal Crackers

This visually striking beetroot hummus combines the earthy sweetness of roasted beets with the creaminess of chickpeas, tahini, and garlic, blended to a velvety finish. Topped with a spicy garnish and served alongside bold charcoal crackers — a showstopper on any tapas spread. ~Jason Stoner

I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

Beetroot Hummus:

• 1 (15 oz) can chickpeas, drained and rinsed
• 2 medium beets, cubed and roasted with olive oil, salt, and pepper
• 4 cloves garlic, minced
• ¼ cup tahini
• Juice of 1 lemon
• ¼ cup extra-virgin olive oil
• Salt and pepper to taste

Topping:

• 4–5 beetroot stalks, minced
• 3–4 cloves garlic, minced
• ⅓ jalapeño, minced with seeds
• ½ teaspoon red pepper flakes
• 1–2 tablespoons olive oil
• ½ teaspoon sherry vinegar
• Salt and pepper to taste

For Serving:

• Charcoal crackers

Directions:

1. In a food processor, combine chickpeas, roasted beets, garlic, tahini, and lemon juice. Process until smooth.
2. With the processor running, slowly drizzle in olive oil. Season with salt and pepper.
3. Transfer hummus to a serving bowl and make a well in the center. Add the topping to the well and drizzle all with olive oil.
4. Serve with charcoal crackers on the side.

Source:

Jason Floyd Stoner — Tapas Sunday Dinner, May 2023