Everything bagel hummus is inspired by, what else, everything bagels. I can remember my very first with lox and cream cheese at Princeton and it’s still my favorite.
The Spice Must Flow
You earn bonus points if you can name the origin of the phrase, but truer words were never spoken. It especially applies to everything bagel hummus. The defining feature is the seasoning mixture, but it’s critical to begin with a delicious basic dip.
I prefer to use dried chickpeas instead of canned and make it from scratch because there is so much more flavor. The secret to cooking the chickpeas is the use of baking soda and it creates the creamiest hummus.
Toppings
What you choose to top your hummus with is only limited by your imagination. Here are a few of my favorites. These are all shown with pita points, but we also love chips, crackers and toast equally well.
Pesto and balsamic capers.
Mexican hot chili sauce and pita points.
Olive tapenade.
Everything bagel hummus with roasted red peppers in olive oil.
Let’s Make Everything Bagel Hummus!
Rinse, drain, then soak the dried chickpeas overnight refrigerated in cold water. Drain, rinse and transfer to a large pot.
Simmer in water and baking soda until they become tender.
Drain and transfer to a food processor, adding the tahini, lemon, garlic, sugar and salt. Process until you have a smooth paste while drizzling in the water and sunflower oil.
Process while adding your everything bagel seasonings for 10-15 seconds until they are evenly distributed. Cover and refrigerate until ready to eat. Print
Everything Bagel Hummus
Hummus made from scratch with everything bagel seasonings
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4 cups 1x
Ingredients
- 1/2 lb dried chickpeas
- 1 tsp baking soda
- 1 cup tahini
- 1/4 cup freshly squeezed lemon juice
- 1–1/2 tsp sea salt
- 4 cloves garlic – peeled and smashed
- 1/4 cup ice water
- 1 TBL sunflower oil
- 1 tsp sugar
- 1 heaping TBL dried onion – lightly toasted
- 1 tsp poppy seeds
- 1 TBL white sesame seeds – toasted
- Everything seasoning – garnish (mix equal amounts poppy seed, toasted sesame seed, dried onion and coarse sea salt) – to taste
- Pita bread points, toasted bagel slices or chips
Aromatic and Oil Toppings – Optional
- Olive tapenade
- Hot chili pepper sauce
- Sun dried tomato
- Pesto
- Capers
- Red pepper tapenade
- Toasted pine nuts
Instructions
- Completely cover and soak chickpeas overnight in cold water
- Drain, transfer to a large pot with the baking soda and stir for 2-3 minutes on medium-low heat. Add 6 cups water and simmer for 35-40 minutes, skimming off any foam or floating skins until they are tender. When you can mash one easily with a spoon they are ready.
- Drain and transfer the chickpeas to a food processor. Process until you have a thick paste – about 30 to 45 seconds. Stop and scrape down the sides, then add the tahini, lemon juice, garlic, sugar and salt. Process for 4 minutes while drizzling in the ice water and sunflower oil. Add more ice water a tablespoon at a time if it is too stiff.
- Taste and adjust the salt if necessary
- Have the everything bagel seasonings ready and process while pouring them in. Use your discretion for the volume of seasoning. Stop processing after they are integrated, about 10-15 seconds
- Cover and let stand for 30 minutes before serving and refrigerate until ready to eat.
- Add toppings and pita or chips of your choice