Trends, Foresights, & Insights: Never Miss, or Misread a Trend Again

Roasted sweet potatoes are the star of a bright orange hummus at Brooklyn’s Miss Ada’s restaurant.  Chef/owner Tomer Blechman believes “you can make hummus out of anything and everything.  The chef features a rotating cast of made-from-scratch hummus dips on his menu that speak to the seasons, from spring fava bean to fall beet, spicy pepper and sweet potato.  The sweet potato hummus is topped with house made crème fraîche and smoked paprika oil.  Baharat-spiced and roasted sliced almonds along with parsley, onion, and Aleppo pepper adds a final layer of spice, crunch, and heat.

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Lightbulb Moment: Here is another fabulous example of how a traditional recipe can be shaken up and moved out of its comfort zone.  These lateral moves are great illustrations of how to skirt the edge of a trend while maintaining the dish’s approachability.