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3 Fun Hummus Toppings

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 3 types of hummus toppings
Course: Appetizer
Cuisine: Greek

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

Instructions

For the ground beef hummus topping
    Cup of Yum
  1. Add olive oil to a frying pan and once hot, add the onions and saute until softened.
  2. Add the beef and saute until no longer pink, making sure to break the meat a part as you cook.
  3. 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.
  4. Finally stir in 1-2 tbsp tahini and remove from the heat to cool slightly.
  5. 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
  1. 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.
  2. Remove the tomatoes from the heat and put the tomatoes into a bowl to cool.
  3. Once cooled, top the ithaca lemon dill hummus with the blistered tomatoes and fresh herbs like dill or mint.
Roasted chickpea hummus topping
  1. 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.
  2. 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