Grilled Rye Crisps with Charred Beet Hummus

How to Make Grilled Rye Crisps with Charred Beet Hummus

1. 1

   Step 1: Char the beets and garlic on the grill

   Preheat grill to medium-high (about 400°F / 200°C). Toss whole trimmed beets and the unpeeled garlic head with 1 tablespoon olive oil and 1/2 teaspoon sea salt, wrap each in foil (or place in a grill basket) and place over indirect heat. Close the lid and roast 35–45 minutes, turning once, until a knife slides easily into the largest beet and the garlic cloves are very soft. Remove from the grill, let cool until manageable, unwrap, peel the beets and squeeze out the roasted garlic cloves.

   For this step

   • 3 mediumMedium beets (trimmed)
   • 1 headGarlic head
   • 1/4 cupExtra-virgin olive oil
   • 1 1/2 tspSea salt
   
2. 2

   Step 2: Make the charred‑beet hummus

   In a food processor combine the drained chickpeas, tahini, lemon juice, 1 teaspoon smoked paprika and the roasted beet pieces plus the squeezed roasted garlic cloves. Add 1–2 tablespoons olive oil and 1/2 teaspoon sea salt, then process until smooth, adding 1–2 tablespoons water as needed to reach a spreadable, creamy consistency. Taste and adjust salt, lemon, or smoked paprika; transfer to a bowl and refrigerate if making ahead (up to 3 days).

   For this step

   • 1 can (15 oz)Chickpeas (15-oz can)
   • 1/3 cupTahini
   • 1 large (about 2 tbsp)Lemon, juiced
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Grill the rye rounds until crisp

   Slice a sturdy rye loaf into 18 rounds (about 1/4–1/2 inch thick) if not pre-sliced. Brush both sides lightly with olive oil and sprinkle very lightly with salt. Grill over direct medium heat 1–2 minutes per side until deep grill marks form and the rounds are crisp at the edges — watch carefully, they char quickly. For best texture, grill just before serving or re-crisp briefly on the grill if prepared ahead.

   For this step

   • 18 roundsSturdy rye bread, cut into rounds
   
4. 4

   Step 4: Whip the feta for a creamy drizzle

   In a small blender or mini food processor combine the feta with 1–2 tablespoons olive oil and 1 teaspoon lemon juice; pulse until smooth and spoonable. If the mixture is too thick, thin with a teaspoon or two of water or olive oil. Transfer to a squeeze bottle or small bowl for drizzling.

   For this step

   • 4 ozFeta cheese (for whipped drizzle)
   
5. 5

   Step 5: Assemble, serve, and variation tips

   Spread about 1–1½ tablespoons of charred‑beet hummus on each grilled rye crisp, drizzle with whipped feta and finish with a light dusting of smoked paprika or a scatter of chopped fresh herbs. This makes about 18 crisps — plan on 3 rye crisps per person (serves 6). Make‑ahead: hummus and whipped feta keep refrigerated up to 3 days; store grilled crisps in a single layer at room temperature and re-crisp for 1 minute per side on a hot grill or in a 350°F oven. Variations: swap labneh for feta, fold chopped dill into the hummus, or add a sprinkle of toasted sesame seeds for crunch.
   

1. Preheat grill to medium-high (about 400°F / 200°C). Toss whole trimmed beets and the unpeeled garlic head with 1 tablespoon olive oil and 1/2 teaspoon sea salt, wrap each in foil (or place in a grill basket) and place over indirect heat. Close the lid and roast 35–45 minutes, turning once, until a knife slides easily into the largest beet and the garlic cloves are very soft. Remove from the grill, let cool until manageable, unwrap, peel the beets and squeeze out the roasted garlic cloves.
2. In a food processor combine the drained chickpeas, tahini, lemon juice, 1 teaspoon smoked paprika and the roasted beet pieces plus the squeezed roasted garlic cloves. Add 1–2 tablespoons olive oil and 1/2 teaspoon sea salt, then process until smooth, adding 1–2 tablespoons water as needed to reach a spreadable, creamy consistency. Taste and adjust salt, lemon, or smoked paprika; transfer to a bowl and refrigerate if making ahead (up to 3 days).
3. Slice a sturdy rye loaf into 18 rounds (about 1/4–1/2 inch thick) if not pre-sliced. Brush both sides lightly with olive oil and sprinkle very lightly with salt. Grill over direct medium heat 1–2 minutes per side until deep grill marks form and the rounds are crisp at the edges — watch carefully, they char quickly. For best texture, grill just before serving or re-crisp briefly on the grill if prepared ahead.
4. In a small blender or mini food processor combine the feta with 1–2 tablespoons olive oil and 1 teaspoon lemon juice; pulse until smooth and spoonable. If the mixture is too thick, thin with a teaspoon or two of water or olive oil. Transfer to a squeeze bottle or small bowl for drizzling.
5. Spread about 1–1½ tablespoons of charred‑beet hummus on each grilled rye crisp, drizzle with whipped feta and finish with a light dusting of smoked paprika or a scatter of chopped fresh herbs. This makes about 18 crisps — plan on 3 rye crisps per person (serves 6). Make‑ahead: hummus and whipped feta keep refrigerated up to 3 days; store grilled crisps in a single layer at room temperature and re-crisp for 1 minute per side on a hot grill or in a 350°F oven. Variations: swap labneh for feta, fold chopped dill into the hummus, or add a sprinkle of toasted sesame seeds for crunch.