Hummus is the ultimate versatile spread/dip, and this everything bagel hummus goes with... well, everything! Dip your veggies, pita, and crackers, scoop into salads, or spread onto delicious sandwiches and wraps.
If you haven't tried everything bagel seasoning on anything but a bagel, the time has come to expand into new and delicious possibilities! At our house, the everything bagel seasoning is a spice cabinet staple, especially for avocado toast and breakfast sandwiches... and now, hummus! It gives an easy batch of hummus that savory, slightly oniony, salty flavor that's uniquely like an everything bagel.
This hummus comes together in 5 minutes and is perfect as an appetizer to share with friends, or simply to have meal prepped for a week of healthy snacking. Let's make some!
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Ingredients
- Canned chickpeas - I love using canned chickpeas as a time saver for hummus.
- Tahini - The key ingredient in hummus for its signature flavor and smooth, creamy texture.
- Olive oil - Another key ingredient in hummus for rich, delicious flavor. Also for drizzling on top!
- Garlic - Fresh garlic is a hummus essential and adds tons of flavor.
- Lemon - The acidity in fresh lemon juice gives hummus a bright and delicious flavor.
- Everything bagel seasoning
- Salt + pepper
- Iced water - You'll blend this in as a last step to make the fluffiest hummus.
Substitutions & Variations
- Hummus to go! - Hummus and veggie snack jars are basically pre-dipped, on-the-go veggies! You just plop some hummus in the bottom of a jar and cut some veggies into long sticks - think carrots, celery, cucumbers, and bell peppers. Stick those veggies vertically right into the hummus (be generous with the veg!), put the lid on the jar, and place in your fridge or take with you.
- Herbs - When serving hummus, sometimes I like to very finely chop parsley cilantro, and chives and sprinkle it on top after drizzling on the olive oil. So fresh and delish!
- Aquafaba - My recipe calls for iced water as a liquid, but you can also use ¼ cup of the liquid reserved from the can of chickpeas, or aquafaba.
- DIY Seasoning - This seasoning is widely available in grocery stores, but you can definitely make your own everything bagel seasoning.
- Dried beans - You can use cooked dried chickpeas instead of canned. I recommend cooking them until very soft, and you'll need 1 ½ cups of beans for the hummus.
How to Make Smooth & Fluffy Hummus
Hummus is incredibly easy and quick to make, but there is a bonus prep step you can take to make your hummus extra smooth. I don't always do these steps and my hummus is super tasty no matter what, but if I have time I like to prep my chickpeas by removing the peelings (just like in my easy lemon dill hummus). Below are two options you could use to accomplish this, if desired:
- Boil with baking soda. Boiling your can of chickpeas for ~15 minutes with baking soda softens them and helps the peelings separate. Once you rinse them, you can easily pick or rinse the peelings away
- Peel manually. After your can of chickpeas is drained, simply pinch each bean to pop it out of its skin. This goes pretty quickly after you get in a rhythm, and you can even ask your kiddos to help!
Now, let's make some hummus!
Step 1: Place garlic and lemon juice in the base of your food processor for a couple minutes. As the garlic sits in the acidic lemon, it will take the edge off of the garlic's spicy bite.
Step 2: Add all other hummus ingredients except for the ice water to the food processor. Blend the ingredients together until smooth, about 30-60 seconds.
Step 3: While the food processor is running on low, slowly drizzle in your ice water (no ice cubes, please!) and process for another minute. It will start to feel long, but keep it running for that minute for extra smooth hummus!
Step 4: Scoops hummus onto your desired serving platter and smooth out the top with the back of a spoon, creating some small hills and valleys. Drizzle olive oil onto the top and allow it to fill the hummus valleys. Sprinkle with more everything bagel seasoning and serve!
Hint: The iced water reacts with the tahini to help the hummus become SUPER fluffy, so don't skip this step!
Homemade Hummus FAQs
I love this question because the answer is A LOT of things! Serve as an appetizer with veggies, chips, crackers, and pita bread; spread onto sandwiches and wraps; scoop into salads and grain bowls. Yummy!
You could, but it does change the texture a bit. I recommend enjoying fresh!
Store freshly made hummus in an airtight container in the fridge for up to a week. To best preserve hummus in the fridge, I recommend drizzling a thin layer of olive oil over the top before sealing the container.
📖 Recipe
Everything Bagel Hummus
- Total Time: 10 minutes
- Yield: 6 servings 1x
Description
Everything bagel hummus is an easy and versatile snack or appetizer to share with guests! It's also a perfect spread for wraps and sandwiches, and for scooping into salads for extra plant-based protein and fiber.
Ingredients
- 1 can chickpeas, drained
- ¼ cup tahini
- 2-3 tablespoon olive oil, plus more for topping
- 3 cloves garlic
- juice of ½ lemon
- 2 tbsp everything bagel seasoning, plus more for topping
- salt and pepper, to taste
Instructions
- Macerate garlic. Add sliced garlic and lemon juice to the bottom of your food processor and allow to sit (or "macerate") for a few minutes. Soaking the raw garlic in the acidic lemon juice will help take the edgy bite off the garlic. Optionally, take some time to peel the skin off your chickpeas (see notes below).
- Combine all ingredients except water, and blend. Place all the remaining ingredients in your food processor except for the ice water and blend for 30-60 seconds (until smooth).
- Add ice water. While your food processor is running on a low speed, slowly drizzle in ice water and watch your hummus magically fluff up! Process for another full minute. It will feel like a long time, but it helps to smooth your hummus out even more.
- Serve. To serve, scoop the hummus into your desired serving platter. Using the back of a spoon, spread it out, creating some small hills and valleys. Drizzle some good extra virgin olive oil onto the top and let it travel all through the valleys. Sprinkle with more everything bagel seasoning, and enjoy with your favorite crackers, chips, or veggies!
Notes
- Chickpea skins. Optional, but makes incredibly smooth hummus! Option 1: Boil chickpeas for 15 minutes with a teaspoon of baking soda. Skins will separate and you can pick them off as you drain the chickpeas. Option 2: Manually peel skins off of canned chickpeas. Simply pick up a chickpea and lightly pinch between fingers to pop it right out of its skin. Invite your kiddos to help!
- Iced water. This is one of my top tips for fluffy hummus! When the iced water is blended with tahini, it makes the hummus extra light and fluffy.
- Olive oil. Extra virgin olive oil just makes everything more delicious. Drizzle it on top of the hummus when serving and when storing to help preserve it in the fridge.
- Everything seasoning. You can find this at most stores (I love the Trader Joe's brand), and can also be made on your own. I usually just Google "DIY bagel seasoning" and many options come up.
- Prep Time: 10
- Category: Spreads
- Method: Food Processor
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup
- Calories: 195
- Sugar: 0.1 g
- Sodium: 211.4 mg
- Fat: 14.5 g
- Saturated Fat: 2 g
- Carbohydrates: 13.1 g
- Fiber: 4 g
- Protein: 5.7 g
- Cholesterol: 0 mg
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