Driftwood Beach Appetizer (Print view)

Whimsical mix of crisp crackers, smoked fish, and creamy hummus for a fresh, coastal-inspired starter.

# List of Ingredients:

→ Crackers

01 - 3.5 oz pale, rustic-style crackers (such as water crackers, matzo, or lavash), broken into driftwood-like pieces

→ Fish

02 - 4.2 oz smoked white fish (such as smoked trout, mackerel, or haddock), flaked into bite-sized pieces

→ Hummus Shore

03 - 8.8 oz classic hummus
04 - 1 tbsp olive oil
05 - 1/2 tsp smoked paprika
06 - 1 tsp toasted sesame seeds

→ Garnish

07 - 1 tbsp fresh dill fronds
08 - Zest of 1/2 lemon
09 - 1 tbsp capers, rinsed and drained
10 - Microgreens (optional)

# Step-by-Step Directions:

01 - Spread the hummus evenly in a thick layer on a large serving platter, shaping it like a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, lightly dust with smoked paprika, then sprinkle with toasted sesame seeds to simulate a sandy effect.
03 - Place broken crackers artfully along one edge of the hummus, mimicking weathered driftwood washed ashore.
04 - Scatter flaked smoked fish over and around the crackers, varying the size for a natural, rustic presentation.
05 - Top with fresh dill fronds, lemon zest, capers, and optional microgreens to enhance the fresh, beachside aesthetic.
06 - Serve immediately so guests can scoop up the smoked fish and hummus with the crackers.

# Expert Suggestions:

01 -
  • It looks impressive enough to serve at a dinner party, but takes just 20 minutes with zero cooking involved.
  • The salty, smoky fish plays perfectly against creamy hummus and the crunch of good crackers, creating a flavor balance that keeps people coming back.
  • It's flexible—you can swap the fish, add vegetables, or adjust garnishes based on what's in your kitchen.
02 -
  • Don't assemble this more than 10 minutes before serving or the crackers will start to soften from the moisture in the hummus.
  • The smoked fish is delicate—handle it gently when flaking so you get nice, visible pieces instead of a shredded mess.
  • Taste your hummus first; if it's already well-seasoned, go easy on additional salt from the capers and fish.
03 -
  • If the hummus straight from the fridge feels stiff, let it sit at room temperature for 10 minutes before spreading—it'll be easier to work with and taste less cold.
  • Toast your own sesame seeds if you have time; the fresh nuttiness beats pre-toasted every time, and it takes just two minutes in a dry pan.
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