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Thick and creamy homemade hummus seasoned like an everything bagel.
It’s true. I find myself craving these things mostly after vacations where I don’t eat as many veggies as I’d like to, and pretty much all summer long when fresh produce is just always around.
The go-to flavor in our house is roasted red pepper, and if you give me that, a pile of veggies, some pita chips, and the TV remote, there’s a chance that container might be empty pretty quickly.
A very long time ago, I had an everything bagel hummus at a girls’ night, which I picked because I am a total everything bagel lover and, hello, dipping.
It was then that I decided I had to recreate this everything but the bagel hummus myself.
The main ingredients in hummus are cooked chickpeas, tahini, olive oil, lemon juice, and seasonings.
If you’re not familiar with tahini, know that it is simply a paste made from ground sesame seeds.
You can find tahini in the condiment or “ethnic” sections of the grocery store. It has a very distinct taste, and it really is imperative to the overall taste of hummus. I urge you not to leave it out.
There is a lot of wiggle room with this recipe, since you might not like your hummus exactly the way I like mine. I typically use lower sodium chickpeas so I can control the salt flavor a bit more, but feel free to use regular.
That being said, all of the spices in this recipe are to my liking, as close as I could get to the flavor of an everything bagel like I tasted from that original container I inhaled.
Also know that if you want to use everything bagel seasoning (or TJ’s Everything But The Bagel Seasoning), you can just leave out the seeds and proceed with the recipe as stated.
As far as altering the general other ingredients goes…
Don’t like too much garlic? Cut back.
Hate poppy seeds? Leave them out.
Like your hummus thick vs creamy? Use less liquid.
Mix and match with your favorite spices. This is a really fun kitchen experiment because you can taste test a lot along the way to make it just the way you like it.
And then you can say “no sharesies” because “MY GERMS!” Pshh– this is sounding better already, right??
TOAST THE SEEDS BEFORE MAKING THE HUMMUS
You’ll need to make sure you toast your seeds prior to adding them to the hummus to bring out the oils.
It will make a huge difference in the taste of your hummus. Only about 2 minutes in the toaster oven or regular oven. You’ll reserve some to sprinkle on the top along with some extra olive oil to make a pretty presentation.
If you’re using pre-made seasoning, you probably don’t have to toast it, but if you want to go for it, go for it.
HOW TO MAKE EVERYTHING HUMMUS
You ready for this? After your seeds are toasted and your ingredients are ready to go, this is as simple as throwing everything into a food processor and letting it do all the work.
But my very favorite part about this everything bagel hummus recipe? You don’t need to chop the garlic! I hate chopping garlic. I would rather chop 7 onions than garlic.
Just throw a clove in your food processor with everything else and it chops itself! Just don’t get too excited and forget to take off the shell. That would ruin your hummus and we can’t have that happening on my watch.
Process the hummus to your preferred smoothness. That reserved liquid will dictate how smooth or stiff your everything hummus turns out. Use more to smooth/thin out and less to keep it more like a spread or on the “chunky” side.
Serve your homemade hummus with vegetables, pita chips, crackers, as a sandwich spread, or even on chicken. We loveeeee dipping plain baked chicken (seasoned with salt and pepper) in hummus. Are we weird for that? Don’t care. It’s delicious (try it).
Creamy, flavorful, and much cheaper than buying it. Homemade everything hummus for the triple win!
Everything Bagel Hummus
- 2 teaspoons caraway seeds
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1-15.5 ounce can (439g) chickpeas1 reserve ⅓ cup (80mL) liquid
- ¼ cup (56g) tahini
- 1 clove garlic
- 1 Tablespoon (14mL) olive oil
- 1 Tablespoon (15mL) lemon juice
- ½ teaspoon lemon pepper
- ¼ teaspoon onion powder
- sea salt to taste
- Arrange caraway seeds, sesame seeds, and poppy seeds2 on a baking sheet lined with foil or parchment paper. Toast in toaster oven or broil in oven, moving around often with a spatula, until sesame seeds start browning (approximately 2 minutes). Reserve 1 teaspoon of the seed mixture and set everything aside.
- Place chickpeas, tahini, garlic, olive oil, lemon juice, lemon pepper seasoning, onion powder, and salt in a food processor and process until smooth and creamy.
- Add reserved liquid until hummus reaches consistency desired. Taste and add more salt, if desired.
- Spoon hummus into bowl, drizzle with some olive oil, and sprinkle reserved toasted spices on top. Serve with vegetables, pita chips, or crackers. Store tightly in the refrigerator up to 5 days.
- Chickpeas: if you want super smooth hummus, you can peel the chickpeas before processing them. See my buffalo hummus recipe for detailed instructions on how to do this step.
- Seasonings: if you want to use everything bagel seasoning instead of these seeds listed, you can omit the toasting step.