This party-worthy hummus is creamy, flavorful, and covered in the most beautiful toppings — crispy shallots and garlic, golden pine nuts, sweet dates, and pomegranate seeds for sparkle. Finished with fried sage, a drizzle of fragrant oil, a sprinkle of sumac, and a few mint leaves, it’s as stunning as it is simple.
This recipe is my go-to when I need something that looks impressive but takes almost no effort — perfect for holidays and dinner parties alike. I start with a base of creamy hummus (store-bought to keep things easy, but you can absolutely make it from scratch using this hummus recipe ). Then it’s all about the toppings — or as I like to think of them, the hummus jewelry .
Shallots, garlic, pine nuts, and sage are all fried in olive oil until crisp and golden, infusing the oil as they cook. That same oil is poured over the hummus, adding richness and a gorgeous sheen. The fried shallots and pine nuts bring crunch, the sage adds a savory, aromatic note, and the dates and pomegranate seeds balance everything with sweetness and color. A final sprinkle of sumac and a few mint leaves or parsley make it look like something straight off a restaurant table — no one will guess how easy it was to make.
It’s festive, full of flavor, and a total crowd-pleaser. Serve it with warm pita or crusty bread, or add it to a holiday grazing board for an effortless appetizer that always disappears fast.
Make-Ahead Tips
- Fried shallots, garlic, sage, and pine nuts: Make these up to two days in advance. Store them in a single covered container at room temperature to keep them crisp.
- Dates and pomegranate seeds: Chop the dates and seed the pomegranate the day before. Store them separately – dates on your counter and pomegranate in the fridge.
- Hummus: If you’re making it from scratch, prepare it a few days in advance and keep it covered in the refrigerator. Homemade or store-bought, pull it out about 30 minutes before serving so it softens and tastes its best.
When you’re ready to serve, spread the hummus onto a platter, swirl the top with the back of a spoon, and layer on your toppings. Pour the infused oil over everything just before serving — it brings the whole dish to life.
Party-Worthy Hummus (with Gorgeous Hummus Toppings)
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Ingredients
- ▢ 3 tablespoons olive oil
- ▢ 1 medium shallots (thinly sliced)
- ▢ 1 clove garlic (thinly sliced)
- ▢ 2 tablespoons pine nuts
- ▢ 10 small sage leaves
- ▢ 2 cups hummus
- ▢ 2 dates (pit removed and chopped small)
- ▢ 2 tablespoons pomegranate seeds
- ▢ 1 pinch sumac
- ▢ Mint or chopped parsley (for color)
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallots and garlic slices and fry until they are crispy, about 5 minutes. Remove them from the pan with a slotted spoon and place them on a piece of paper towel. 3 tablespoons olive oil, 1 medium shallots, 1 clove garlic
- Add the pine nuts to the same pan and cook until they are golden, about 3 minutes. Remove them with a slotted spoon. 2 tablespoons pine nuts
- Add the sage leaves and cook until they are crispy and dark, about 5 minutes. Remove them from the pan. 10 small sage leaves
- Spread the hummus on a serving platter and use the back of a spoon to make a swirl pattern in the hummus. 2 cups hummus
- Top with the fried shallots, pine nuts, crispy sage, dates, and pomegranate. Pour the oil you used for cooking (it has tons of flavor!) over the hummus and then sprinkle with a little sumac. If you’d like a pop of color, add a few small mint leaves or a bit of minced parsley. 2 dates, 2 tablespoons pomegranate seeds, 1 pinch sumac, Mint or chopped parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Party-Worthy Hummus (with Gorgeous Hummus Toppings)
Ingredients
- 3 tablespoons olive oil
- 1 medium shallots , thinly sliced
- 1 clove garlic , thinly sliced
- 2 tablespoons pine nuts
- 10 small sage leaves
- 2 cups hummus
- 2 dates , pit removed and chopped small
- 2 tablespoons pomegranate seeds
- 1 pinch sumac
- Mint or chopped parsley , for color
Instructions
- Heat the olive oil in a small pan over medium heat. Add the shallots and garlic slices and fry until they are crispy, about 5 minutes. Remove them from the pan with a slotted spoon and place them on a piece of paper towel. 3 tablespoons olive oil, 1 medium shallots, 1 clove garlic
- Add the pine nuts to the same pan and cook until they are golden, about 3 minutes. Remove them with a slotted spoon. 2 tablespoons pine nuts
- Add the sage leaves and cook until they are crispy and dark, about 5 minutes. Remove them from the pan. 10 small sage leaves
- Spread the hummus on a serving platter and use the back of a spoon to make a swirl pattern in the hummus. 2 cups hummus
- Top with the fried shallots, pine nuts, crispy sage, dates, and pomegranate. Pour the oil you used for cooking (it has tons of flavor!) over the hummus and then sprinkle with a little sumac. If you’d like a pop of color, add a few small mint leaves or a bit of minced parsley. 2 dates, 2 tablespoons pomegranate seeds, 1 pinch sumac, Mint or chopped parsley
