New Community Legacy hit the floor managing with a host of comfort and ease dishes with a twist, its mushrooms and hummus starter between them. One departure: It is chickpea-free of charge. A technicality! Deeply flavorful, with a luxuriously creamy mouthfeel, the distribute is produced as an alternative from sunflower seeds. It’s topped with sauteed cremini mushrooms and garlic and comes with toasted, evenly pressed sourdough, house-produced applying a 30-yr-previous starter.
1547 W. KATELLA AVE., ORANGE, 657-598-2450
The Avocado & Hummus at Haven Craft Kitchen area is mentioned on the menu beneath greens as opposed to starters, suitable offered the lively hues of the halved entire avocado and topping of arugula. The juxtaposition of the silky hummus and sensitive chile crunch—pumpkin seed and chile oil—is irresistible. Olive-oil-brushed and grilled rustic Francese sourdough improves the knowledge, as does Haven’s latest tile-and-stone structure refresh. You can make it a key: Flat-iron steak and hen are optional include-ons.
190 S. GLASSELL ST., ORANGE, 714-221-0680
The identify Tres Muchachos indicates straight-ahead Mexican fare, but Mex-Mediterranean is extra like it. The 1st product on the menu is an artichoke hummus with herb-laced “Roman” chimichurri, encircled on the plate with carpaccio-lower squash and residence-produced corn chips for dipping. Fennel-roasted pork stomach tacos are far more Mex ratatouille chile relleno earns the hyphen. Decor by itself begs a visit—one wall of exuberant tiles, two of surrealistic plates—as does Mama Maria’s 4-pepper salsa.
333 E. 17TH ST., COSTA MESA, 949-220-7811
However it tops the “Nibbles” list, the generous Fab French onion dip hummus at Blinking Owl Distillery can be additional than nibbled by four. The dish is impressively offered with seasonal organic farmers market veggies this sort of as tricolor cauliflower and red-veined infant sorrel, furthermore heaps of grilled sourdough. The French onion element is refined, which works in its favor when paired with the Nordic-Tini, a martini created with the distillery’s Barrel-Vacationed Aquavit and garnished with dill.
802 E. WASHINGTON AVE., SANTA ANA, 714-852-3947
The pink-pepper hummus at Hendrix pops with piquillo peppers and the spice blend za’atar. Chef Rainer Schwarz plates it with feta cheese, mint, peppadew peppers, pomegranate seeds, pine nuts, and fried-to-buy pita chips offered on their edge.
32431 GOLDEN LANTERN, LAGUNA NIGUEL, 949-248-1912
The butternut-squash hummus at tremendous-stylish Solstice is prettily topped with svelte squash slices, sorrel leaves, and coarse-floor Aleppo pepper. Along with is a little pail loaded with crudités and a plank of toasted house-created focaccia.
18555 JAMBOREE Street, IRVINE, 949-241-7088
Hummus & Meatballs, delighted-hour spotlight and meal appetizer at Outpost Kitchen around South Coastline Plaza, finds veal meatballs on a bed of lemon-garlic hummus with rosemary-infused lemon oil. It is garnished with cucumber, rosemary, and peanuts.
3420 BRISTOL ST., COSTA MESA, 714-852-3044