Smoked Fish Hummus Crackers (Print View)

Crisp crackers paired with smoked fish and creamy hummus, garnished for a fresh, beach-inspired taste.

# 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 hummus evenly on a large serving platter, shaping it into a gentle shoreline using a spatula or spoon.
02 - Drizzle olive oil over the hummus, then lightly dust with smoked paprika and sprinkle toasted sesame seeds to create a sandy texture.
03 - Place the broken crackers artistically along one edge of the hummus, resembling driftwood washed ashore.
04 - Scatter flaked smoked fish atop and around the crackers, varying piece sizes to enhance a natural appearance.
05 - Top with fresh dill, lemon zest, capers, and optional microgreens for a bright, beach-inspired finish.
06 - Present immediately, allowing guests to scoop hummus and fish using the crackers.

# Expert Advice:

01 -
  • It comes together in twenty minutes with almost no cooking, which means you can pull it together right before guests arrive without stress.
  • The presentation feels fancy and considered, but honestly it's just spreading hummus and scattering things on top.
  • Everyone at the table gets to break off crackers and build their own bites, so there's a playful, interactive element that gets people talking.
02 -
  • Don't make the hummus layer too thin, or it'll tear under the weight of the fish and crackers; think generous and confident.
  • Use really good smoked fish that's flaked by hand rather than pre-packaged, because the texture and flavor are noticeably different and it's worth the few extra minutes.
03 -
  • Use your hands to flake the smoked fish rather than a knife or fork; you'll get more tender, varied pieces that look and feel more intentional.
  • Chill the platter for a few minutes before plating if you have time, because cold hummus holds its shape better and the fish stays fresher tasting.
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