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Hummus Mezze Plate with Classic Beet Kraut
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Hummus Mezze Plate with Classic Beet Kraut

This is one of the easiest ways to bring FERMARY ferments into everyday summer food. No cooking, no fuss — just a few beautiful ingredients layered together into something colourful, nutritious and full of flavour. Creamy hummus is topped with FER...

Serves

2-4

Prep Time

15 minutes

Cook Time

10 minutes

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Classic Beet Kraut

Classic Beet Kraut

Single Jar (300g)

Ingredients

250–300g hummus

2–3 tbsp FERMARY Classic Beet Kraut

1 small tender courgette

Small handful green olives

2 tbsp toasted pistachios, roughly chopped

1 tsp za’atar spice blend

Generous drizzle of good olive oil

Small handful fresh herbs or micro cress

Black pepper, optional

Method

1

Spread the hummus generously across a flat serving plate using the back of a spoon.

2

Spoon the FERMARY Classic Beet Kraut over the hummus, letting the colour and juices sit naturally across the plate.

3

Sprinkle over the toasted pistachios for crunch and colour contrast.

4

Using a vegetable peeler, make ribbons from the courgette. If the courgette is young, fresh and tender, it is beautiful eaten raw — light, silky and perfect for summer plates.

5

Add the courgette ribbons to the hummus, followed by the green olives.

6

Drizzle generously with olive oil, then finish with za’atar and fresh herbs or micro cress.

7

Serve with crackers, crispbreads, warm flatbreads or sourdough.

Recipe Note

Creamy, tangy, silky, briny and crunchy — this is a simple summer mezze plate with a vibrant fermented lift. FERMARY Classic Beet Kraut brings colour, acidity, texture and living cultures, turning everyday hummus into something fresh, joyful and completely irresistible.

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