The Driftwood Beach Appetizer (Printable Version)

Crisp crackers and smoked fish layered on creamy hummus with aromatic garnishes.

# What You'll Need:

→ Crackers

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

→ Fish

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

→ Hummus Shore

03 - 8.8 oz classic hummus
04 - 1 tbsp olive oil
05 - ½ tsp smoked paprika
06 - 1 tsp toasted sesame seeds

→ Garnish

07 - 1 tbsp fresh dill fronds
08 - Zest of ½ lemon
09 - 1 tbsp capers, rinsed and drained
10 - Microgreens (optional)

# Directions:

01 - Spread the hummus evenly in a thick layer on a large serving platter, shaping it into a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, dust with smoked paprika, and sprinkle toasted sesame seeds to create a sandy beach appearance.
03 - Position the broken crackers along one edge of the hummus to resemble weathered driftwood washed ashore.
04 - Scatter flaked smoked fish over and around the cracker arrangement, varying piece sizes for a natural effect.
05 - Decorate with fresh dill, lemon zest, capers, and optional microgreens to enhance flavor and presentation.
06 - Present immediately to allow guests to scoop the fish and hummus with crackers.

# Expert Tips:

01 -
  • It looks so impressive that guests assume you spent hours in the kitchen, when really you're just spreading hummus and letting the ingredients do the storytelling.
  • The contrast between creamy hummus, crispy crackers, and the delicate smokiness of the fish creates layers that keep you coming back for another bite.
  • There's something deeply satisfying about eating something that looks like nature but tastes like intentional, careful cooking.
02 -
  • Don't assemble this more than 15 minutes before serving, or the hummus will start to separate from the oil and the crackers will begin to soften from the moisture—timing is everything with something this delicate.
  • The smoked fish you choose matters more than you'd think; cheap, flaky smoked fish will taste hollow, but a good quality piece with actual smoke flavor will make guests ask where you got it.
  • Spreading the hummus thick rather than thin is the secret to everything working; thin hummus collapses under the weight of the fish and driftwood, but a proper foundation holds everything up like actual sand.
03 -
  • Toast your sesame seeds fresh if you have time; the warmth releases their nutty flavor and makes them stand out against the cool hummus in a way that pre-toasted seeds sometimes can't match.
  • Use a warm knife to spread the hummus if it's cold and resistant; one warm blade makes the difference between creating smooth waves and having to wrestle with the whole thing.
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