Everything Bagel Hummus
This Everything Bagel Hummus is super creamy, easy to make and perfect to enjoy as a snack or a dip with your favourite dishes. This hummus features roasted garlic, sesame and onion powder for a hummus you won’t be able to get enough of!
While store-bought hummus is great when you need a quick and easy dip that’s ready to go, but there’s nothing quite like homemade hummus.
This recipe for Everything Bagel Hummus is naturally vegan and gluten-free and is loaded with chickpeas, tahini and roasted garlic.
The roasted garlic in the recipe gives this hummus a distinct and rich flavour that’s different than regular hummus (which usually uses raw garlic.)
This recipe can easily be made in a food processor or blender and stored in a Tupperware in the fridge for up to a week. (if it lasts that long 😉 )
What are the ingredients in hummus
- Chickpeas: The star ingredient in hummus! Many recipes use dried chickpeas (which you are welcome to use if you prefer), but for this recipe, we’re using canned chickpeas to make it even faster and easier.
- Tahini: Another key ingredient in hummus! Tahini makes the hummus rich and creamy and gives it that delicious sesame taste.
- Roasted garlic: Roasting garlic makes it sweeter and less sharp-tasting than raw garlic. It’s delicious in hummus!
- Olive oil & sesame oil: This helps bind the hummus together and makes it thick.
- Lemon juice: to help balance the flavour
- Spices: This recipe uses salt, pepper and onion powder to get that “everything bagel” flavour
- Cold water: adding cold water to the hummus as it blends helps make it super light, fluffy and creamy.
The secret to creamy hummus
There are a few key tricks that make hummus creamy. It’s important not to skip out on these if you want to have truly light and creamy hummus!
- Remove the skins from the chickpeas. Chickpeas have a little layer on the outside of them that comes off when you rub the chickpeas in a kitchen towel or gently squeeze them with your fingers. This chickpea skin doesn’t puree smoothly, so removing it helps to create a smooth creamy hummus.
- Boil the chickpeas in water with baking soda. The baking soda helps to break down the chickpeas, and boiling them will help to soften them.
- Scrape down the edges of the food processor and keep pureeing! Give the hummus time to really blend together.
- Add very cold water to the hummus. The cold water reacts with the fat in the hummus and makes it fluffy and creamy.
How to make Everything Bagel Hummus
Remove the skins and boil the chickpeas with baking soda, Roast the garlic in the oven, then add all the ingredients except the cold water to a food processor.
Puree until creamy, scraping down the edges as needed. Then add the cold water and continue to puree until the hummus is light and fluffy.
Serve the hummus topped with some olive oil and everything bagel spice.
Tips for making this recipe perfectly
- Don’t skip removing the skins from the chickpeas. This is essential to getting really smooth and creamy hummus.
- Use unsalted chickpeas so you can control how salty you make the hummus.
- If you want to add raw garlic instead of roasted garlic, only add one clove. Raw garlic is much stronger in taste than roasted garlic.
More hummus recipes to try
If you tried this Everything Bagel Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
This homemade everything bagel hummus will be your new favourite dip or spread. It’s healthy and tastes like an everything bagel!
- 1 15 oz can unsalted chickpeas
- 1/2 tsp baking soda
- 6–8 garlic cloves, skins removed
- 1/2 tbsp olive oil
- 1/3 cup tahini
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp ground pepper
- 1/4 cup-1/3 cup very cold water (depending how thick you like your hummus)
- Everything bagel spice to top
- Drain and rinse the can of chickpeas and remove the skins by rolling the chickpeas in a clean kitchen towel. The skins should come off naturally. You can alternatively remove the skins by gently squeezing each chickpea. Discard skins.
- Place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 6-8 minutes until the chickpeas are soft, then drain.
- Preheat the oven to 400 degrees F. Remove the skins and cut off the bottom of the garlic, toss with olive oil then roast in for 15 minutes.
- Add the chickpeas, garlic and rest of the ingredients except for the cold water to a food processor and puree for 2-3 minutes, scarping down the sides of the bowl as needed.
- Pour in the cold water and continue to puree until smooth and creamy.
- Serve topped with everything bagel spice
Don’t skip removing the skins from the chickpeas. This is essential to getting really smooth and creamy hummus.
Use unsalted chickpeas so you can control how salty you make the hummus.
If you want to add raw garlic instead of roasted garlic, only add one clove. Raw garlic is much stronger in taste than roasted garlic.
- Serving Size: 1/12th recipe
- Calories: 100
- Fat: 7g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
Keywords: homemade hummus recipe, creamy hummus