Spice up a favorite party dip with this savory everything bagel hummus! An ultra creamy hummus is combined with everything bagel seasoning to make a simple yet crowd-pleasing dip. If you love hummus and everything bagel seasoning, this is your perfect appetizer.
Now let’s grab some pita chips and let’s start snacking. This is one irresistible hummus.
What Is Everything Bagel Seasoning?
This seasoning blend is a mixture of a few simple ingredients.
- Poppy seeds
- Sesame seeds
- Black sesame seeds
- Dried garlic
- Dried onion
- Flaky sea salt
Hence its name, everything seasoning was traditionally used on bagels, but when Trader Joe’s introduced a stand-alone seasoning, this wonderful blend has since found its way into so many other recipes, such as avocado toast, party snack mixes, scrambled eggs and now this hummus.
Why You’ll Love This Recipe
Tastes like an everything bagel in hummus form: No need to save your everything bagel love for breakfast. Every bite will remind you of your favorite bagel flavor.
Better than store-bought hummus: I always find making your own hummus results in a much creamier dip than store-bought hummus. You’ll love that velvety, silky-smooth texture of a good homemade hummus.
Perfect for parties: Not only will everyone happily devour this hummus, but it’s great for preparing ahead of serving time. This makes for easy entertaining.
Simple to make: Hummus couldn’t be easier to make. All we do is boil chickpeas, blend the ingredients and we have a perfect hummus ready for dipping. How's that for an easy appetizer?
Chickpeas: You can grab a can of chickpeas or garbanzo beans — they’re the same product but with different names.
Chickpea liquid: Make sure you reserve the liquid from the can when you drain the chickpeas. We use this to thin out the hummus.
Everything bagel seasoning: You can buy a store-bought blend or make your own homemade seasoning.
Tahini: This is a sesame seed butter that’s often used in Middle Eastern dishes, such as hummus and baba ganoush. Think peanut butter but with sesame seeds instead. In fact, you can typically find it by the peanut butter in the grocery store.
Baking soda: We add this to water and then boil our chickpeas, which makes for the creamiest, almost mousse-like texture. Don’t mistake this for baking powder.
Lemon juice: For the best flavor, use freshly squeezed lemon juice instead of bottled juice.
Step 1: For our first step, we boil the canned chickpeas with baking soda for 20 minutes (photo 1). Chickpeas are enclosed in a skin-like film, and as they boil, some of those skins will float up to the top. Skim off those skins as the water boils.
Boiling the chickpeas with baking soda plumps them up and adds moisture to make for a creamier hummus. You may have heard that you should peel off those skins as another tip for a creamy hummus.
This is what I used to do, and while it does give you a creamy hummus, boiling the chickpeas makes for an even better texture. Plus, boiling is hands-off work, which is much more convenient than peeling every single chickpea. Hands down, boiling chickpeas is my favorite way to make the creamiest hummus, and I have no doubt you'll agree.
Step 2: After the chickpeas boil, we strain them and rinse well with cold water (photo 2). We want to make sure we get all that baking soda off to ensure the hummus doesn’t take on any weird flavors.
Step 3: Now we add the tahini, olive oil, garlic, cumin, salt and a squeeze of lemon juice to a food processor and blend the mixture to make a smooth paste (photo 3).
Step 4: From here, we add the boiled chickpeas and blend again until the mixture is nice and smooth like so (photo 4).
Step 5: With our hummus base ready, we stir in the everything bagel seasoning (photo 5) and let it sit in the refrigerator for a few hours. Not only does this chill our hummus but it also allows the flavors to meld for an even more delicious dip.
Step 6: When you’re ready to serve, remove the hummus from the refrigerator. It will have thickened, so we thin it out by stirring in a splash or two of the reserved chickpea liquid (photo 6).
There you have it! Your very best everything bagel hummus is ready to enjoy. Grab some chips and enjoy this ultra creamy dip.
How to Serve
When you’re ready to serve, spoon the hummus into a shallow bowl. I like to top it with a light swirl of olive oil and a few shakes of more everything seasoning. It makes for a pretty presentation and instantly sells the flavor of the hummus.
Of course, hummus also calls for snacking accompaniments. Here are a few favorites.
- Pita chips
- Bagel chips
- Garlic naan
- Tortilla chips
- Cucumber slices
- Carrot sticks
- Celery sticks
- Cherry tomatoes
- Sliced bell peppers
While Trader Joe’s started the craze, you can find everything bagel seasoning in the spice aisle at most grocery stores. Of course, Amazon also carries it because what doesn’t Amazon carry? Seriously, if you’re ever looking for a hard-to-find seasoning, check Amazon.
The process is easy — simply stir together equal parts poppy seeds, sesame seeds, black sesame seeds, dried minced garlic and dried onion flakes and add sea salt to taste. Please note that dried garlic and onion are not the same as garlic powder and onion powder. These are literally small pieces of dehydrated onion and garlic flakes.
Absolutely, hummus is a wonderful bagel topping. It adds that creaminess you'd get from cream cheese, and it’s healthier. For a double dose of flavor, spread this hummus on an everything bagel, and you’ll be in breakfast heaven.
You should always store hummus in an airtight container in the refrigerator. If stored properly, it should last four to five days.
Substitutions and Variations
Looking to put your own spin on this recipe? Here are a few ideas.
- Substitute edamame or creamy white beans for the chickpeas.
- Swap lime juice for lemon juice.
- Play around with additional spices — smoked paprika, crushed red pepper and coriander are lovely in hummus.
- Replace olive oil with sesame oil to play up the natural flavor of our bagel seasoning.
- Use roasted garlic instead of fresh garlic for a more mellow flavor.
- Trade everything seasoning for another favorite spice blend to create an entirely different hummus recipe — think za'atar, Cajun, ras el hanout, baharat, curry powder or berbere.
Stir tahini well: When you open a jar of tahini, the oil and sesame seed paste will likely be separated. Keep stirring until it becomes one cohesive mixture.
Taste a chickpea after rinsing: Baking soda has a metallic taste, so we need a good rinsing. Before adding the chickpeas to the food processor, eat a couple chickpeas to ensure no off-flavors remain.
Plan ahead: While you technically can serve the hummus right away, the flavors will deepen if you give it time to chill. Don’t save this recipe to the last minute for best results.
Start with a little reserved liquid: Remember, you can always add more liquid, but you can’t take away liquid.
Use a medium — not small — saucepan for boiling the chickpeas: Initially, the mixture will foam up, so you may need a little more boiling room than you'd think. I've learned this the hard way and had to switch saucepans in the middle of the boil.
A crisp pilsner is a lovely pairing here. With a pilsner, we get a bread-like malt to mimic the bagel flavor that we love with this seasoning. It also has lots of carbonation to cut through the creamy texture to keep our palate refreshed.
If you prefer sipping on wine, try a sauvignon blanc. This wine has a touch of earthy, mineral notes that blend nicely with the savory seasoning. We also get a kick of citrus and plenty of acidity to balance the richness of the hummus.
For the ultimate party dip, I hope you make this everything bagel hummus recipe. Don’t be surprised if it becomes your new favorite hummus flavor.
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Everything Bagel Hummus
- Medium saucepan
- Food processor
- 1 (15-ounce) can of chickpeas or garbanzo beans liquid reserved
- 1 teaspoon baking soda
- 4 garlic cloves roughly chopped
- ½ cup tahini stirred well before measuring
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- 1-2 tablespoons everything bagel seasoning
- Reserved chickpea liquid
- Pita chips, fresh veggies and other accompaniments
- In a medium saucepan, add the chickpeas and baking soda and cover with about an inch or two of water. Bring to a boil for 20 minutes. Skim off any skins that float to the top.
- Drain in a fine-mesh sieve. Discard any obvious chickpea skins you see but don't feel like you need to get them all. Rinse the chickpeas well to remove any residual baking soda.
- In a food processor, combine garlic, tahini, lemon juice, olive oil, cumin and salt. Blend into a smooth paste.
- Add the chickpeas to the food processor. Blend again until smooth.
- Spoon into an airtight container and stir in the everything bagel seasoning. Start with 1 tablespoon seasoning and add more if desired. Refrigerate for a few hours to chill and allow the flavors to meld.
- The hummus will thicken in the refrigerator. Stir in a splash or two of the reserved chickpea liquid if you need to thin out the hummus and serve. If desired, top with a drizzle of olive oil and a couple shakes of more everything bagel seasoning. Serve with the accompaniments. Enjoy!
- Store in the refrigerator in an airtight container for up to four or five days.
- Taste a chickpea after rinsing. Baking soda has a metallic taste, so we need a good rinsing. Before adding the chickpeas to the food processor, eat a couple chickpeas to ensure no off-flavors remain.
- While you technically can serve the hummus right away, the flavors will deepen if you give it time to chill. Don’t save this recipe to the last minute for best results.
- Start with just a little reserved liquid. Remember, you can always add more liquid, but you can’t take away liquid.
- Use a medium — not small — saucepan for boiling the chickpeas: Initially, the mixture will foam up, so you may need a little more boiling room than you'd think. I've learned this the hard way and had to switch saucepans in the middle of the boil.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.