Blistered shishito peppers and shallots make the perfect hummus toppings in this easy hummus recipe! Serve it with warm pita for a light vegan meal or snack, or pair it with chicken or beef for a flavor-packed dinner!
When I’m in the mood to play up a simple plate of hummus , I often spread the creamy dip on a platter and add a few toppings on top. My earlier layered hummus with spiced ground meat, fresh tomatoes, and toasted pine nuts is a fan favorite. But there are many more hummus toppings to try, and this meatless option with blistered, sweet shishito peppers and shallots is worth a try!
This little loaded hummus is a nutritious light meal and an instant show-stopping appetizer. Nothing much is needed but a few warm pitas !
The hummus toppings
I kept the veggie toppings for my dip simple: whole shishito peppers and some thinly sliced shallots, cooked until perfectly blistered and seasoned simply with a dash of sumac for tang and Aleppo-style pepper (much milder than red pepper flakes but adds just touch of heat and a hint of sweetness).
If you’ve never used shishito peppers before, the small bright green peppers are not spicy. Shishito peppers are actually mild and slightly sweet. And cooking shishitos quickly over high heat blisters them beautifully, drawing out their distinct flavor.
As far as shallots, which are smallish onions that are milder in flavor, they are the perfect addition here. Just throw them in the pan with the peppers and cook them until caramelized.
Cooking the peppers and shallots in olive oil will take you 5 to 7 minutes at the most.
Other topping options
The sky’s the limit as to what you can pile on top of your hummus dip. You can try roasted cauliflower or bits of roasted bell peppers . You can also try mushrooms and shallots, or warmed olives and blistered tomatoes like I use on labneh. A sprinkle of fresh herbs like fresh parsley and cilantro, and crumbled feta cheese are all equally delicious options!
How to prepare hummus toppings
Charred shallots and shishito peppers are unfussy ingredients that don’t require much time or effort to prepare.
Cook the shallots and shishito peppers in some heated extra virgin olive oil with a pinch of salt and some minced garlic. Don’t disturb them for 3 minutes! This is crucial for some nice blistering on the shishito peppers. Then toss and cook for another 3 to 5 minutes, until the peppers and shallots are nicely charred. You might need to lower the heat to prevent burning. Remove from the heat and season with more kosher salt, Aleppo pepper , and sumac spice.
Then, to assemble this tasty loaded hummus, simply spread some hummus onto a plate. Don’t forget to make a shallow well in the middle for a generous drizzle of some quality EVOO. Pile the vegetable topping mixture on top and enjoy!
How to serve this loaded hummus
The easiest way to enjoy this gluten-free creamy loaded hummus is with some warmed pita – it’s a satisfying no muss, no fuss meal!
It also makes an addictive hummus dip addition to any mezze platter , served with a few crunchy pita chips or your favorite crackers.
For a more filling meal, serve loaded hummus alongside some chicken kofta or beef kabobs , or scooped onto toast or into breakfast bowls with some za’atar eggs .
Make ahead tips
To work ahead, cook the hummus toppings a night in advance. When you’re ready, simply heat them up over medium-high heat in a skillet and scoop them onto a plate of hummus.
Leftovers and storage
Store vegan loaded hummus in an airtight container in the fridge. It will keep for around 3 days.
If you haven’t combined the hummus and vegetables, refrigerate them separately in airtight containers. Homemade hummus will keep for 3 to 4 days, and the hummus toppings will keep for up to 5 days.
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Ingredients1x2x3x
- ▢ 1 homemade hummus recipe, use this recipe , or 1 pound store-bought hummus
- ▢ 6 ounces shishito peppers, whole
- ▢ 4 large shallots, (about 8 ounces), thinly sliced
- ▢ 2 cloves garlic, minced
- ▢ 1 teaspoon Aleppo pepper
- ▢ 1 teaspoon sumac
- ▢ Extra virgin olive oil, Spanish Hojiblanca EVOO
Instructions
- Heat 2 to 3 tablespoons extra virgin olive oil in a skillet until shimmering.
- Add the sliced shallots and season with kosher salt. Add the shishito peppers and minced garlic.
- Cook on high heat, undisturbed, for 3 minutes. Then cook for a further 3 to 5 minutes, until the shallots and peppers have some nice charring, and the peppers are blistered and softened. Manage your heat to prevent burning.
- Turn off the heat and season with a dash more salt, and Aleppo pepper and sumac.
- Spread hummus onto a plate. Make a wide, shallow well in the middle and drizzle some extra virgin olive oil. Sprinkle some sumac and Aleppo pepper.
- Add the charred shishito and shallots. I used all of it, but you can use less if you want to.
Video
Notes
- How to serve loaded hummus: For an easy meal, just warm up some pita! Or add it to a mezze platter with pita chips . For a more filling meal, serve this hummus alongside some chicken kofta or beef kabobs , or scooped onto toast or into breakfast bowls with some za’atar eggs .
- Make ahead tips: You can cook the hummus toppings a night in advance, and simply heat them up over medium-high heat in a skillet and scoop them onto a plate of hummus.
- Leftovers and storage: Store in an airtight container in the fridge. It will keep for around 3 days. If you haven’t combined the hummus and vegetables, refrigerate them separately in airtight containers. Homemade hummus will keep for 3 to 4 days, and the hummus toppings will keep for up to 5 days.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils , spices (like sumac and Aleppo-style pepper ), and more!
Nutrition
Hummus with Shallots and Shishito Peppers (Best Hummus Toppings!)
Ingredients
- 1 homemade hummus recipe, use this recipe , or 1 pound store-bought hummus
- 6 ounces shishito peppers, whole
- 4 large shallots, (about 8 ounces), thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Aleppo pepper
- 1 teaspoon sumac
- Extra virgin olive oil, Spanish Hojiblanca EVOO
Instructions
- Heat 2 to 3 tablespoons extra virgin olive oil in a skillet until shimmering.
- Add the sliced shallots and season with kosher salt. Add the shishito peppers and minced garlic.
- Cook on high heat, undisturbed, for 3 minutes. Then cook for a further 3 to 5 minutes, until the shallots and peppers have some nice charring, and the peppers are blistered and softened. Manage your heat to prevent burning.
- Turn off the heat and season with a dash more salt, and Aleppo pepper and sumac.
- Spread hummus onto a plate. Make a wide, shallow well in the middle and drizzle some extra virgin olive oil. Sprinkle some sumac and Aleppo pepper.
- Add the charred shishito and shallots. I used all of it, but you can use less if you want to.
Video
Notes
- How to serve loaded hummus: For an easy meal, just warm up some pita! Or add it to a mezze platter with pita chips . For a more filling meal, serve this hummus alongside some chicken kofta or beef kabobs , or scooped onto toast or into breakfast bowls with some za’atar eggs .
- Make ahead tips: You can cook the hummus toppings a night in advance, and simply heat them up over medium-high heat in a skillet and scoop them onto a plate of hummus.
- Leftovers and storage: Store in an airtight container in the fridge. It will keep for around 3 days. If you haven’t combined the hummus and vegetables, refrigerate them separately in airtight containers. Homemade hummus will keep for 3 to 4 days, and the hummus toppings will keep for up to 5 days.
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils , spices (like sumac and Aleppo-style pepper ), and more!
Nutrition
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