1-15.5ounce can (439g) chickpeas1reserve ⅓ cup (80mL) liquid
1Tablespoon(14mL) olive oil
1Tablespoon(15mL) lemon juice
sea saltto 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.