Hot Girl Hummus Toppers
Elevate your dip game this summer with 3 easy delicious hummus toppers
I always feel like May is that turning point where everything starts to soften a bit. The evenings get longer, there’s more of a buzz in the air, and suddenly you’re saying yes to last-minute plans that turn into sitting outside for hours with a drink in hand. It’s that in-between season. Not quite full summer, but definitely no longer winter and everything just feels a bit more open, a bit more alive.
And with that… comes dips. Because let’s be honest, there is no party, picnic, park hang or “I’ll just bring something” moment without a dip. It’s basically a social requirement at this point.
I will always have a soft spot for a shop-bought hummus (there is permanently one in my fridge), but I do think this is the season to elevate things a little. Nothing complicated, nothing that requires loads of prep, just a few simple additions that make it feel a bit more special, a bit more put together.
So, welcome to my HOT GIRL HUMMUS series! Same hummus, just dressed up properly. Think toppings, textures, a good drizzle of something… the kind of thing that makes people ask if you made it from scratch (you didn’t, and that’s the point).
Also, little life update… I’m now 21 weeks pregnant (!!), which still feels slightly surreal, so I’m very much leaning into food that gives maximum reward with minimal effort right now. This is exactly that energy.
Here are three easy ways to upgrade your hummus and instantly win at dips this season:
1. Chopped Salad & Lemony Pomegranate Dressing
A fresh, crunchy mix of tomatoes, cucumber, red onion and herbs scattered over hummus, finished with a sharp, lemony pomegranate dressing. It’s light, juicy, and gives that almost tabbouleh-meets-Greek-salad vibe.
2. Chilli Butter & Crispy Chickpeas
Warm, spiced butter poured over silky hummus, finished with crispy chickpeas for that perfect crunch. It’s rich, slightly smoky, and one of those combinations that just works every time.
3. Herby Olive Salsa & Lemony Yoghurt
Fresh, vibrant and a little punchy, packed with herbs, garlic and a bit of heat, salty olives and lots of lemon.
Chopped Salad Hummus with Pomegranate
Serves 4
Ingredients
½ red onion, finely chopped
½ cucumber, finely chopped
200g cherry tomatoes, halved
2 tbsp pomegranate seeds
Small handful parsley, finely chopped
Small handful mint, finely chopped
1 tbsp pomegranate molasses
Juice of ½ lemon
2 tbsp olive oil
1 tsp sumac
Salt and black pepper
1 tub hummus
1 tsp za’atar
Method
Combine the red onion, cucumber, tomatoes, pomegranate seeds, parsley and mint in a bowl.
Add the pomegranate molasses, lemon juice, olive oil, sumac, salt and pepper, then toss well.
Spoon the hummus onto a plate, pile the chopped salad over the top and finish with za’atar and a drizzle of olive oil.
Aleppo Brown Butter & Crispy Smoky Chickpeas Hummus
Serves 4
Ingredients
1 tin chickpeas, drained and dried
1 tbsp olive oil
1 tsp smoked paprika
Salt
40g butter
1 tsp Aleppo chilli flakes
Zest of 1 lemon
1 tub hummus
Method
Preheat the oven to 200°C (180°C fan) or air fryer to 200°C. Toss the chickpeas with olive oil, smoked paprika and salt, then spread onto a tray or into the air fryer basket. Roast for 25–30 minutes or air fry for 12–15 minutes, shaking halfway, until crispy.
Melt the butter in a small pan until it starts to brown - it will give off a nutty smell with golden flecks. Take off the heat then stir through lemon zest, aleppo flakes and a pinch of salt.
Spoon the hummus onto a plate, top with the crispy chickpeas and drizzle over the Aleppo brown butter.
Zesty Olive Salsa Hummus with Pine Nuts & Urfa Chilli
Serves 4
Ingredients
150g mixed marinated olives, pitted and roughly chopped
1 tbsp capers, chopped (optional)
Small handful parsley or coriander, finely chopped
Zest and juice of 1 lemon
2 tbsp olive oil
30g pine nuts
1 tub hummus
½ tsp Urfa chilli flakes
Method
Toast the pine nuts in a dry pan until golden, then set aside.
Combine the chopped olives, capers (if using), herbs, lemon zest and juice, and olive oil.
Spoon the hummus onto a plate, top with the olive salsa and scatter over the toasted pine nuts.
Finish with a drizzle of olive oil and a pinch of Urfa chilli.