There’s hummus that you polish off straight from the container, then there’s restaurant hummus: silkier, smoother, significantly more alluring. Sam Smith at Tusk Portland, OR is a master of the latter. His toppings change often, with a different vegetable crowning the bowl depending on the season. “Hummus is an awesome canvas to showcase all the nice produce we get,” he says. Think crunchy snap peas in summer and rich bean stew in winter, along with spices, nuts, and a healthy glug of olive oil. His picture-perfect plating—the result of making, oh, about 10,000 dishes of hummus over the course of his career—lends a mesmerizing elegance to what is otherwise, let’s face it, a beige blob on a plate.
The Move—Hummus Swoosh
Tip 1
Using a large serving spoon, place a heaping dollop of hummus in the center of the plate. Try to create roughly the shape of a circle—if it’s oblong or splattered, it will be hard to make it round later on.
Tip 2
In one smooth motion, with the tip of the spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
Tip 3
Fill the divot on the plate with a small spoonful of hummus, then repeat the same motion to create a second, miniswirl in the plate’s center.
Tip 4
Spoon the filling into the center of hummus. Drizzle with olive oil, then garnish with herbs, spices, and/or nuts.
Make Tusk's Creamy Hummus with Cumin Recipe and use it as a base to play around with different toppings. We love Smith's suggestions like the roasted bell peppers above or slow-roasted tomatoes with crushed almonds below.