Do you "pimp up" your houmous?

[PrincessHoneysuckle]

I always add EVOO,salt,black pepper and a bit of garlic.Any recommendations?

I like adding in some paprika when I am blending it all up. I also made some the other day using butter beans instead of chickpeas and it was delicious

Great idea!! Sorry slightly off topic but similar pimping idea - I buy a Deluxe pizza (wood fired etc) from Aldi etc and pimp it up with extra veg/cheese/herbs.
Love pimping up foods when I cba.

Lemon juice and a pinch of cumin seeds makes it taste authentically Middle Eastern.

Smoked paprika, evoo and toasted sesame seeds for me. Yum. Sprinkled/ drizzled on top. Not mixed in.

Garlic, lemon zest & juice and lemon olive oil. Very summery!

Generally no, but occasionally with Za’atar.

I have a lemon and a lime tree. The lime juice certainly gives it a little something compared to the more usual lemon. The same goes for guacamole.

Smoked paprika plus a few chickpeas and some chopped apricots

I do that with pizza too

Crispy Onions are my new favourite add to everything and I don't even like onions !

I add a dash of hot sauce, delicious!

I buy it ready pimped. Plain is just pureed pease pudding.

Not usually, though I did have a delicious Avocado and houmous toast combo last week in a hotel. Think it was morrocan style houmous with added seeds and "micro-herbs" 🤷‍♀️ plus pea shoots on crunchy grainy toast. Should be able to re create it. Though haven't seen micro herbs in shops myself. 😅

I had a Pimped Hummus years ago ( in Florida) it had hummus, a layer of something dark (probably smooth puree olives ) and a layer of cream cheese but could've been whipped feta .
I should try and recreate this !

Olive oil, zaartar, sumac, chili flakes

Just evoo but the difference it makes is unbelievable.

When buying shop bought, I always add extra olive oil as it's always a bit clunky.

When making at home, I'm more of a purist but use a lot more lemon which I like. I also tend to swap chicpeas out for butterbeans as I like the texture better. It's actually on my menu for this week!