Loaded Hummus with Shallots and Shishito Peppers

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

Method

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.

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.