- Michael Solomonov Shares No-Waste Lessons from His Frugal, Immigrant Parents
- Four Party Styles for Your Holiday Get-Together
- How to Host Like a Pro
- 8 Questions for a Party Planner
- In Defense of Home-Milled Flour
- Is the Supermarket Dead?
- The Nut Paradox
- What's Really in Your Wine?
- F&W's Top 10 Ice Creams
- My Life in Ice Cream
The ideal party dish is one that can be made ahead, works best at room temperature and is easy to eat by hand. Hummus checks all those boxes and couldn’t be more on trend right now—and it’s fun and surprising to serve it in big bowls. Making three varieties, as we have here (with lots of options for dipping), is a perfect conversation starter. Plus, the toppings are crazy beautiful and delicious.
1. Classic Hummus
Food stylist extraordinaire Susan Spungen makes a trio of deeply delicious hummus: one plain, one beet and one herb. She presents them in big bowls with plenty of colorful, fun garnishes. First, make this classic hummus.
2. Spinach-and-Herb Hummus
Blanch 6 oz. of curly spinach in boiling salted water until wilted, about 10 seconds. Drain well and cool under running water. Squeeze the spinach dry and coarsely chop. Using a blender and working in batches, if necessary, add the spinach and 1½ cups mixed herbs (parsley, cilantro or dill) to the other ingredients in Step 3. Garnish with olive oil, toasted pine nuts, chopped herbs and kale chips. Serve with harissa.
3. Beet Hummus
Wrap 3 medium beets loosely in foil and set them on a baking sheet. Roast at 425° for 1 hour, or until tender. Let cool, then peel and chop. Add the beets to the other ingredients in Step 3. Garnish with toasted almonds, crumbled feta, dukka, thinly sliced scallions and sliced watermelon radishes.