A creamy plant-based hummus made of garbanzo beans, tahini, lemon juice, and ‘everything bagel’ seasoning. Great with crackers, oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches, veggie bowls, or as a dip for fresh vegetables and more.
You’re in for a real treat! This Everything Bagel Hummus is super easy to make and absolutely delicious. Plus, it’s plant-based and super good for you, too.
I enjoy sharing different variations of hummus, including dessert hummus. For one thing, beans are super healthy. Another, finger foods with dips are so much fun to eat! But we’ll cover that later.
This Everything Bagel Hummus uses garbanzo beans (also known as chickpeas). I like using this nutritious power house because hummus is traditionally made with garbanzo beans. You can easily substitute them for any kind of pale bean, including navy beans, great northern beans, or cannellini beans.
Also, I prefer to use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water overnight to increase their digestibility and improve nutrient retention. I also like cooking them in a pressure cooker since they take less time and come out perfectly cooked every time. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions.
Whenever making hummus, try adding a little baking soda to the soaking water. This helps soften the garbanzo beans and loosens the skins, resulting in a velvety smooth and creamy hummus.
Depending on your garbanzo beans, you may have a lot of loose skins. Removing these skins results in a much smoother and creamier hummus. The baking soda actually works hard to remove the skins for you during the soaking and cooking process. If you prefer to leave the skins, you may certainly choose to include them.
If you can’t soak dry garbanzo beans, you can use canned beans. One can is equivalent to about one and a half cups cooked of chickpeas. Just be sure to drain and rinse your beans well.
The list of ingredients is fairly standard. In addition to the garbanzo beans, hummus traditionally uses tahini. If you haven’t made your own hummus before, tahini is roasted sesame seed paste. I typically buy it commercial, but you can also make your own if you prefer.
If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
I like adding in a little fresh lemon juice and minced garlic because they work nicely together in this hummus. If you don’t particularly enjoy garlic, feel free to omit or use a dash of garlic powder.
And last, but not least, is the Everything Bagel blend. This is a tasty flavor blend that contains poppy seeds, minced garlic, minced onion, and sesame seeds. I have been fortunate to find different commercial blends or mixes over the years. But if you don’t have access to an Everything bagel seasoning blend, you can easily make your own.
To make your own Everything Bagel blend, combine one tablespoon poppy seeds, two teaspoons dried minced garlic, two teaspoons dried minced onion, one and half teaspoons white sesame seeds, one and a half teaspoons black sesame seeds, and one half teaspoon flaked sea salt or coarse salt. This easy blend makes about three tablespoons.
Since different blends may or may not contain salt, I recommend starting with two tablespoons. You can always add more, if you like. Then taste it and go from there, adjusting the amount of lemon, Everything Bagel blend, or salt.
Lastly, the method couldn’t be more simple, but a food processor or high-speed blender certainly makes it easier. Again, depending on the beans, you may want to add in a little cold water or oil. This will thin your hummus consistency. Add a little more until you achieve your preferred consistency. If you use baking soda in your soaking water, you shouldn’t need very much at all. This is because the garbanzo beans are so soft and cream easily.
Now all you have to do is process or pulse the mixture until smooth and creamy. Then taste and adjust seasonings to your preference. I think it works out better if you add in the Everything Bagel seasoning after creaming the beans with the tahini, garlic, and lemon juice. If you’re in a hurry, you can combine it all together at once. Depending on your food processor, your seeds may break apart.
This hummus stores very well in the refrigerator for up to a week. It’s great with all kinds of crackers, chips, vegetables, and more. You can use it as a spread on toast, as a thickener in dressing, or as a condiment on sandwiches or in grain bowls. The possibilities are astounding!
Here’s the fun part! How do you enjoy your healthy hummus?
Will you use it as a dip for crackers, chips, or vegetables? Or will you spread it on toast with some micro greens on top? Or how about using it as a spread on rice cakes and sandwiches? My favorite way to use hummus is as a thickener in dressing and in bowls.
I hope you enjoy this Everything Bagel Hummus as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- ¾ cup dry garbanzo beans (or 1½ cups cooked and drained or 1 can)*
- 1 tsp baking soda
- Enough to and cover the beans twice*
- ¼ cup tahini**
- 2-3 Tbsp fresh lemon juice (1 lemon)
- 1 clove of garlic, minced***
- 2 Tbsp cold water (or olive oil)
- 2-3 Tbsp Everything bagel mix***
- salt and pepper to taste (optional)
Instant Pot Bean Instructions
- Rinse the dry beans well in water.
- Transfer the beans to a bowl and pour in at least four cups of water and 1 tsp baking soda, and soak for 8 hours or overnight.
- Rinse the soaked beans well.
- Transfer the soaked beans to the Instant Pot, cover with water, and secure the lid.
- Cook for 10 minutes using the High Pressure setting, allowing the pressure to release naturally.
- Remove the lid and allow to cool for at least 11 minutes.
- Drain and rinse the chickpeas well. Remove and discard any loose skins.
Instructions
- In a food processor or high-speed blender, combine the garbanzo beans, tahini, lemon juice, and garlic together.
- Process until whipped and smooth, about 1-3 minutes. You may need to scrape the sides a couple of times.
- Add in 1-3 Tbsp water (or oil), if needed, to achieve desired consistency. It should be mostly smooth.
- Add in the Everything bagel seasoning and process until well combined.
- Taste and adjust seasonings, as desired.
- Garnish with everything bagel seasoning, chopped parsley, crushed red pepper flakes, if desired.
- Serve with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches or wraps, veggie bowls, as a dip for fresh vegetables, and more.
- Store any remaining hummus covered in the refrigerator for up to one week.
Notes
* I like using garbanzo beans because hummus is traditionally made with garbanzo beans. You can easily substitute them for any kind of pale bean, including navy beans, great northern beans, or cannellini beans. 1 can is equivalent to 1½ cups cooked chickpeas.
I use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water overnight to increase their digestibility and improve nutrient retention. I also like cooking them in a pressure cooker since they take less time and come out perfectly cooked every time. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions.
Whenever making hummus, adding some baking soda helps soften the garbanzo beans, resulting in a creamier hummus.
** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
*** Don’t have an Everything bagel seasoning mix? Make your own. Combine 1 Tbsp poppy seeds, 2 tsp dried minced garlic, 2 tsp dried minced onion, 1½ tsp white sesame seeds, 1½ tsp black sesame seeds, ½ tsp flaked sea salt or coarse salt. Makes about 3 Tbsp.
Everything Bagel Hummus (plant-based; gluten-free; oil-free)
Equipment
- pressure cooker or stove (if using dry beans)
- food processor or blender
Ingredients
- ¾ cup dry garbanzo beans or 1½ cups cooked or 1 can*
- 1 tsp baking soda
- enough water to and cover the beans twice*
- ¼ cup tahini**
- 2-3 Tbsp fresh lemon juice 1 lemon
- 1 clove of garlic minced***
- 2 Tbsp cold water or neutral oil
- 2-3 Tbsp Everything bagel mix***
- salt and pepper to taste optional
Instructions
Instant Pot Bean Instructions
- Rinse the dry beans well in water.
- Transfer the beans to a bowl and pour in at least four cups of water and 1 tsp baking soda, and soak for 8 hours or overnight.
- Rinse the soaked beans well.
- Transfer the soaked beans to the Instant Pot, cover with water, and secure the lid.
- Cook for 10 minutes using the High Pressure setting, allowing the pressure to release naturally.
- Remove the lid and allow to cool for at least 11 minutes.
- Drain and rinse the chickpeas well. Remove and discard any loose skins.
Hummus Instructions
- In a food processor or high-speed blender, combine all of the ingredients, except the Everything Bagel blend. Process until whipped and smooth, about 1-3 minutes.
- Add in 1-3 Tbsp cold water, if needed, to achieve desired consistency. It should be mostly smooth. You may need to scrape the sides a couple of times.
- Add in 2 Tbsp Everything Bagel Blend, then taste and adjust seasonings, as desired. I like using 3 Tbsp, but be careful since some blends contain more salt than others.
- Garnish with everything bagel seasoning, chopped parsley, crushed red pepper flakes, if desired.
- Serve with oven-roasted corn tortilla chips, pita chips, toast, rice cakes, sandwiches or wraps, veggie bowls, as a dip for fresh vegetables, and more.
- Store any remaining hummus covered in the refrigerator for up to one week.
Notes
When making hummus, adding some baking soda helps soften the garbanzo beans, resulting in a creamier hummus. ** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency. *** Don’t have an Everything bagel seasoning mix? Make your own. Combine 1 Tbsp poppy seeds, 2 tsp dried minced garlic, 2 tsp dried minced onion, 1½ tsp white sesame seeds, 1½ tsp black sesame seeds, ½ tsp flaked sea salt or coarse salt. Makes about 3 Tbsp.