Jason Stoner's Deconstructed Gazpacho Shooters

Jason Stoner's Roasted Beetroot Hummus with Charcoal Crackers

This visually striking and nutritionally rich Beetroot Hummus with Edible Flowers and Charcoal Crackers offers a contemporary spin on a classic dip. The vibrant beetroot hummus combines the earthy, sweet flavors of roasted beets with the creaminess of chickpeas, tahini, and garlic, all blended to a velvety-smooth consistency. A sprinkle of colorful edible flowers adds a touch of elegance and a mild, floral note to the dish. Served alongside the bold and eye-catching charcoal crackers, which provide a delightful contrast in both color and texture, this appetizer is sure to impress guests with its unique presentation and well-balanced flavors. ~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 and salt and pepper
• 4 cloves garlic, minced
• 1/4 cup tahini
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• Salt and pepper, to taste

Garnish:

• 4-5 beetroot Stalks, minced
• 3-4 cloves of garlic, minced
• 1/3 jalapeño, minced with seeds
• 1/2 tsp red pepper flakes
• 1-2 tbsp olive oil
• 1/2 tsp sherry vinegar
• salt and pepper to taste

Serving:

• Charcoal crackers, for serving

Directions:

1. In a food processor, combine chickpeas, beet, garlic, tahini, and lemon juice. Process until smooth.
2. Slowly drizzle in olive oil while the food processor is running. Season with salt and pepper.
3. Transfer hummus to a serving bowl and make a well in the middle. 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