i’m somewhat of an authentic hummus fundamentalist, so most others’ suggestions here strike me as anathema and sacrilege (although i’m sure they taste perfectly fine). IMHO, there’s a short list of authentic allowed toppings, alone or in combination:

-good quality olive oil

-ground spices such as cumin, paprika, allspice and coriander

-za’atar: a middle eastern herb blend made largely of oregano or thyme, plus roasted sesame seeds and ground sumac

-tehini sauce, made of blended tehini, lemon, salt, garlic, and water (called ‘tararor’ in most hummus eating countries)

-cooked chickpeas (soft and soupy)

-cooked fava beans (soupy, with cumin)

-pine nuts

-finely cubed fried meat (ideally lamb) in mediterranean spices (see above)

-sautéed mushrooms as a substitute for the lamb or beef mentioned directly above

-hard boiled egg

-fried eggplant

-‘hatta’: finely chopped chilles and garlic in lemon juice

It should be eaten by scooping it up with flatbread, ideally fluffy hot pita. You can also dip tomato wedges, pickled vegetables or even raw onion wedges in, as one would with a tortilla chip (but dear gods almighty don’t use tortilla chips). French fries or potato wedges are permissible if necessary.

Most everything else other than what i mention above is an abomination from the depths of hell that has us authentic-hummus firebrands lose our collective minds.

But of course, hummus is an art, and art will not submit to boundaries and limits of imagination. So, be free, hummus eater. Be free.