3 Fun Hummus Toppings
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3 Fun Hummus Toppings
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These fun three hummus toppings are perfect for hosting. They are easy ways to jazz up store bought hummus and add a pop of flavor.
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Ingredients
Ground beef hummus topping
- 1 tbsp olive oil
- 350 g extra lean ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 2 tbsp fresh minced parsley
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 tbsp Tahini
- 1 container ithaca french onion hummus
- Fresh parsley for garnish
Blistered tomato hummus topping
- 1 tbsp olive oil
- 1 1/2 cups Baby tomatoes
- pepper
- salt
- 1 container ithaca lemon dill hummus
- fresh dill or mint
Roasted chickpea hummus topping
- 398ml can canned chickpeas, drained and rinsed
- olive oil
- salt
- pepper
- 1 container ithaca kalamata olive hummus
- fresh herbs for garnish
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Instructions
For the ground beef hummus topping
- Add olive oil to a frying pan and once hot, add the onions and saute until softened.
- Add the beef and saute until no longer pink, making sure to break the meat a part as you cook.
- Then add the garlic, cumin, salt, pepper, parsley and lemon juice. Cook 2-3 more minutes until the lemon juice has evaporated and the mixture is fragrant.
- Finally stir in 1-2 tbsp tahini and remove from the heat to cool slightly.
- Once the beef mixture is cooled slightly, top the french onion hummus with the beef mixture along with more fresh parsley if desired.
For the blistered tomato hummus topping
- Start by heating a tall-sided skillet or medium pot over high heat. Once hot, add the tomatoes, cooking for 3-5 minutes with the lid on, gently shaking the pan occasionally, until tomatoes are just blistered and starting to burst. Turn to medium heat and add 1 tbsp olive oil and pinch of salt and pepper. Cook for 3-4 more minutes stirring often.
- Remove the tomatoes from the heat and put the tomatoes into a bowl to cool.
- Once cooled, top the ithaca lemon dill hummus with the blistered tomatoes and fresh herbs like dill or mint.
Roasted chickpea hummus topping
- Add olive oil to a medium pot or frying pan over high heat. When the pan is hot add the chickpeas and cover with a lid, cooking for 3-5 minutes with the lid on, gently shaking the pan occasionally. Take the lid off and add big pinches of salt and pepper and continue cooking 5-7 minutes until the chickpeas are just starting to brown. Remove from the heat and set aside to cool.
- Once cooled, top the ithaca kalamata olive hummus with the sauteed chickpeas and fresh herbs like mint or parsley.
Notes
- If you don't have the specific flavours of hummus listed above, use your favourite hummus recipe or store-bought hummus.
- If you love these tasty hummus dips try our Spicy Greek Feta Dip (Tirokafteri) or Whipped Eggplant Dip (Melitzanosalata)
- Use the ground beef topping to put a middle-eastern spin on our Whipped Eggplant Dip! Swap the eggplant dip's garnishes for the beef topping above and then garnish with: 1 tbsp fresh chopped parsley, 2-3 tbsp pomegranate seeds or passionfruit seeds of, 1-2 tbsp toasted pinenuts and 2-3 green olives chopped
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