Flavor Trends, Strategies and Solutions for Menu Development

10 Plant-based Purées on the Menu Ideas and inspiration for using plant-based purées on your menu


  • Garlic Spinach Purée with cornmeal fried oysters
    —Himitsu, Washington, D.C.
  • Seasonal Vegetable Purée Frittata
    —Sqirl, Los Angeles
  • Pumpkin & Sesame Hummus Spread on a Veggie Sandwich
    —Finca, San Juan, P.R.
  • Grilled Mushroom Hummus with Banana Pepper Tabouli
    —Cedar’s Café, Melbourne, Fla.
  • Grilled Beets & Arugula with Vella Dry Jack cheese, turmeric, walnuts, orange, fennel, beet pesto and date molasses
    —Vital Root, Denver, Colo.
  • Black-eyed Pea Hummus with cucumber and pita chips
    —Bouré, Oxford, Miss.
  • Grilled Carrots with smoked eggplant purée, puffed farro, popcorn, sultanas and carrot top salsa verde
    —Gather Kitchen + Bar, Seattle
  • Green Olive Hummus with pickled vegetables, lavash
    —Max Downtown, Hartford, Conn.
  • Hummus Tahina Salad: Romaine, kale, herb falafel, local feta, tomatoes, red onion, cucumbers, za’atar bread crumbs, housemade hummus, cucumber tahini yogurt dressing
    —Sweetgreens, multiple locations
  • Roasted beets, cauliflower hummus, feta and olive oil
    —Underbelly, Houston


  From the Jan/Feb 2018 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

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