Jazz Up Store-Bought Hummus, Three Ways

Jazz Up Store-Bought Hummus, Three Ways

Hummus and Pita

Take ordinary (high quality) store-bought hummus and pita to another level. Easily jazz it up for guests with a few items from the garden and the pantry. Edible flowers, lemon, herbs & spices, olive oil, nuts – with very little effort, anything colorful and tasty can take the ubiquitous dip over-the-top for entertaining.

Jazz Up Store-Bought Hummus #1

Jazz Up Store-Bought Hummus, Three Ways

Hummus with Black Tahini and Watermelon Radish

Place hummus in a black bowl. Use the tines of a fork to swirl black tahini into the hummus. Drizzle olive oil over the top.

To make crispy pita chips – slice whole wheat pita bread into eights. Brush both sides with olive oil. Sprinkle dukkah over the top. Bake at 400°F for about seven minutes until crisp and browned. Let cool to room temperature.

Serve this hummus with pita chips, tender baby romaine, and thinly sliced watermelon radish.

Garnish with arugula flowers, parsley, and a dark-colored pansy to accentuate the black tahini.

Jazz Up Store-Bought Hummus #2

Hummus and Pita

Hummus with Lemon, Smoked Paprika, and Pistachios

Scoop hummus into a pretty bowl. Smooth the top, then embellish by making a circular motion with the tines of a fork. Drizzle olive oil and a squeeze of lemon juice over the top, then add a few shakes of smoked paprika.

Garnish with fresh mint leaves, lemon wheel, pistachio slivers, and nasturtiums. Serve soft pita triangles on the side to scoop the dip.

Nasturtium have a peppery, tangy mustard-like taste so they are terrific paired with savory dishes. The bright orange flowers make a striking presentation.

Jazz Up Store-Bought Hummus #3

Hummus and Pita

Hummus with Chives

Place hummus in a bowl and use a spatula to create peaks and valleys. Drizzle olive oil into the valleys. Place alfalfa sprouts along one side of the perimeter.

Sprinkle finely chopped chives and chive blossoms over the entire dish. Arrange petite violas over the sprouts. Cross a couple of chive spears over the center. Serve with whole wheat pita.


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