Hummus with Shallots and Shishito Peppers (Best Hummus Toppings!)
Creamy hummus topped with charred shallots and blistered shishito peppers! Serve this loaded hummus with warm pita for a light vegan meal, or have it alongside chicken or beef for a show-stopping dinner! And don't worry -- shishito peppers are not spicy!
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 homemade hummus recipe,
- 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,
Instructions
- 1
Heat 2 to 3 tablespoons extra virgin olive oil in a skillet until shimmering.
- 2
Add the sliced shallots and season with kosher salt. Add the shishito peppers and minced garlic.
- 3
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.
- 4
Turn off the heat and season with a dash more salt, and Aleppo pepper and sumac.
- 5
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.
- 6
Add the charred shishito and shallots. I used all of it, but you can use less if you want to.