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| Fresh Hummus Stack |
Introduction
I still picture the day I first tasted a hummus that felt like home yet held a sweet surprise, sitting in a sunlit bistro near Marseilles. The chef crafted her dish by spooning hummus onto a plate, topping it with airy herb-infused fromage blanc, and dotting the surface with blistered cherry tomatoes. That bright, savory bowl felt like a crossroad of the Mediterranean's nutty, warming chickpeas and Provence's cool, creamy love of fromage. The moment never left me, and it flipped into the inspiration for this Fresh Hummus Stack. It's a breezy yet fancy way to dish up hummus that shines at weekend get-togethers.
The Fresh Hummus Stack recipe behind this bistro memory is really an Easy Fresh Hummus Stack idea: layers that tease the spoon, no oven required, and flavors that stylishly stroll across a Parisian terrace to an American picnic plate. When you share the bowl, you’ll notice everyone leaning in, appetite, and curiosity piqued. People will say, “How to make Fresh Hummus Stack?” and the answer becomes part of the fun. Continue reading for the authentic Fresh Hummus Stack that’s friendly, kitschy, and totally twist-able.
Ingredients
Hummus Base
- 1 can (400 g / 14 oz) chickpeas, drained (reserve 60 ml / 1/4 cup of the can liquid or plain water)
- 60 ml (1/4 cup) extra virgin olive oil
- 2 tbsp (30 g) tahini
- Juice of 1 lemon (about 30 ml / 1 fl oz)
- 1 small garlic clove, minced
- 1/2 tsp (2.5 g) ground cumin
- Pinch of salt
- Freshly ground black pepper
- Reserved aquafaba or plain water, 60 ml (1/4 cup) for blending
Herbed Lagoon (topping)
- 150 g (5 oz) fromage blanc or thick Greek yogurt
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
Roasted Tomatoes
- 200 g (7 oz) cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil
Finish the Toppings
- 1/3 cup (50 g) pitted olives, roughly chopped
- Zest of 1 lemon
- 1 tsp (2 g) smoked or sweet paprika (optional)
Garnish / Serve
- Extra olive oil, for drizzling
- Fresh arugula or microgreens (optional)
- Thin baguette slices or crostini, toasted
Preparation Steps
-Make the smooth hummus base.
In a food processor, combine drained chickpeas, tahini, lemon juice, garlic, cumin, and a pinch of salt. Pulse to bring together, then drizzle in 60 ml (1/4 cup) olive oil and 60 ml (1/4 cup) reserved aquafaba or water until the mix is creamy and silky. Taste, and add more lemon or salt to suit your palate.
-Roast the tomatoes for depth.
Toss cherry tomatoes with 2 tbsp olive oil, a pinch of salt, and a sprinkle of smoked paprika, if you like. Roast at 200°C (400°F) for 12 to 15 minutes until soft and slightly caramelized. Let cool for a moment.
-Prepare the fromage blanc layer.
In a bowl, stir chopped chives and parsley into the fromage blanc or thick yogurt. Add a pinch of salt and a little lemon zest to brighten it up. This creates a tangy, creamy layer that nicely balances the hummus.
-Toast the nuts and bread.
In a small dry skillet, toast pine nuts or sliced almonds over medium heat until golden, about 2 to 3 minutes. Transfer to a plate and set aside.
-Slice firm baguettes into thin rounds and brush each side with olive oil. Arrange them on a baking sheet and toast in a 400°F oven just until golden. Let them cool, and they’ll be crunchy crostini in minutes.
-Assemble the Fresh Hummus Stack.
On a wide, shallow platter spread a thick, inviting layer of homemade hummus. Next, swirl a cloud of herbed fromage blanc right on top. Let it site, which makes a canvas for roasted halved tomatoes, a scatter of briny olives, and a handful of coarsely chopped nuts. Finish by showering it with fresh lemon zest, a whisper of smoked paprika, and a tiny pour of olive oil to unite the flavors.
-Finish and serve bistro-style.
Dress the plate with a handful of peppery arugula or tender microgreens. Place a few crostini right on the side, and serve at once. Tell everyone to dive in with a slice, admiring the layers and crispy, creamy, and crunchy variations.
Tips & Variations
-For a quick version of the Fresh Hummus Stack, choose a jar of quality hummus and top it with a dollop of good plain yogurt. It’s still gorgeous. The ambitious crowd can soak dried chickpeas overnight, then blitz with a splash of olive oil and a touch of salty tahini until silky. If you want the yogurt to sing, drizzle it with a splash of roasted pepper purée for a redslash of color. Instead of creamy herbed fromage blanc, use thick labneh for a tangier zing. Either way, serve it with crunchy olive-oiled crostini.
-Try topping your crostini with toasted hazelnuts for a nutty French twist, or add a few tiny anchovy fillets for a salty, briny kick. You can whip up the hummus and roast the tomatoes the night before; just stack everything right before guests arrive so the crostini stay perfectly crunchy.
Closing
This Fresh Hummus Stack shows how a few simple layers can taste relaxed yet feel fancy—just the sort of dish I love taking to laid-back dinners. It’s a sneaky way to introduce a new take on hummus and pairs beautifully with a crisp white, an easy-drinking lager, or even a splash of zesty sparkling water. Hummus itself comes from the Middle East, yet today’s European cooks love reimagining classics by folding in local dairy and herbs—proof of how flavors travel, mix, and evolve. Give this stack a go, serve it with a smile, and come back for taste-tested recipes from beyond the globe. If you make it, let me know what twist you dreamed up!