Chocolate banana. Bloody Mary. Cinnamon raisin. Maryland crab. Raspberry cheesecake. Sushi.

These are among the improbable— and improbably delicious— hummus flavors created by Blake Wollman, owner, chef and pastry chef of Desert Café Mediterranean restaurant in Mount Washington. Since he began experimenting with hummus seven years ago, he’s strolled grocery store aisles to come up with new ingredients to mix with his chickpea, tahini and garlic base. “I love the combination of sweet and salty,” says Wollman, a self-taught chef. “And I love coming up with new flavors. Every weekend I do three hummus flavors: a savory, a sweet and a traditional.” Blueberry. Peanut butter and jelly. Hot cherry pepper— the possibilities are endless. And since hummus is both healthy and tasty, Wollman thinks it has mass market possibilities a la frozen yogurt or burritos.

You can call him to find out the flavors for the weekend, order catering or pick up a container to go. Party Cake hummus— which, surprisingly, has the same amount of garlic as the Kung Pao hummus— would surely be a great conversation piece for a holiday gathering. Definitely not the same old chip and dip. 1605 Sulgrave Ave., 410-367-5808, http://www.thedesertcafe.com

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