Chef Brittany Driskell is Director of Culinary for FMK Restaurant Group.
Sometimes you just don’t have the time to make a dish from scratch. When that happens, it’s nice to have a recipe that elevates ready-to-eat, store-bought foods. Here’s an easy, tasty and pretty recipe for a hummus plate.
Harvest Hummus
TO MAKE THE HUMMUS BATCH
10 oz Store bought Hummus (the brand we use is Kronos)
2 TBS Roasted garlic paste (can be store bought, we roast in-house)
2 TSP GSPC (garlic, salt, pepper, coriander — see mixture ratios below)
Juice of 1⁄4 Lemon
Mix all ingredients well and allow to set in the refrigerator for 3 hours before serving.
GARLIC, SALT, PEPPER, CORIANDER COMBO
(Yield 1 Cup)
1⁄2 Cup Salt
1⁄4 Cup Granulated Garlic
1⁄4 Cup Coriander
2 Tbsp Course Black Pepper
HUMMUS PLATING
8 oz hummus
4-5 heirloom tomatoes cut in half 5-6 kalamata olives
1/4 seedless cucumber sliced
2 oz crumbled feta
1/2 warm pita bread.
2 tbs Extra Virgin Olive oil
1⁄4 lemon zest
TO BUILD THE PLATE
Spread hummus on the plate, and arrange vegetables over half the hummus. Crumble the feta over the vegetables and drizzle the olive oil over the hummus.
Finish with fresh zest of lemon.
