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!
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.
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.