MEDITERRANEAN DIET PLAN Recipes-Loaded Hummus With Shallots And Shishito Peppers

Loaded Hummus With Shallots And Shishito Peppers

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!

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.

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.