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A cream-colored bowl with everything bagel hummus on a wooden platter with cucumber slices and pita chips scattered around it.
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Everything Bagel Hummus

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.
Course Appetizers
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 people
Calories 99kcal
Author Amanda McGrory-Dixon

Equipment

  • Medium saucepan
  • Food processor

Ingredients

  • 1 (15-ounce) can of chickpeas or garbanzo beans liquid reserved
  • 1 teaspoon baking soda
  • Water
  • 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

Instructions

  • 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!

Video

Notes

  • 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.

Nutrition

Serving: 2tablespoons | Calories: 99kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 367mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg