Are you ready for a fun and flavorful mashup to impress and satisfy your guests? This delicious dip swaps out more traditional seasonings like cumin and paprika for everything-bagel-spice. You know, that delicious blend of onion and garlic flakes, sesame seeds, poppy seeds, and potentially more.
(My own everything-spice blend/recipe is in my new Insane in the Brine: The Official Cookbook and I just can’t give away my secret ingredient elsewhere. However, any everything-bagel-spice blend will work as long as you buy one that is salt free. This way you can control the exact salt level of the hummus.)
This hummus has such a great flavor. You’ll love it as a dip but it can also be used in place of any traditional use of hummus, such as with falafel or schwarma.
So with no further ado, let’s do this!
You will need:
- Blender/processor
- Scraper spatula
- Measuring cups & spoons
- Suggested: citrus hand press
- Airtight storage container
Ingredients:
- 1- 15oz. can chickpeas (reserve and chill the liquid ahead of time)
- 1/4 cup tahini, bring to room temperature if stored in fridge
- 2 TBSP extra-virgin olive oil
- 3 TBSP lemon juice, cold
- 1 clove garlic, chopped
- 2 TBSP everything-bagel-spice, plus more for garnishing
- 1/2 tsp salt (more to taste)
- 1/4 tsp black pepper
Directions:
1.) Blend/process 1/4 cup chilled chickpea liquid, the lemon juice, and 1/4 cup tahini for 1 minute. Use the scraper spatula to push down the sides if needed. Blend for 30 more seconds. (Make sure to keep the remaining chickpea liquid as you may want more at the end.)
2.) Add the extra-virgin olive oil, garlic, everything spice, salt, and pepper and blend for 30 seconds. Push down sides as needed and blend for an additional 30 seconds.
3.) Add half the can of drained chickpeas and blend for two minutes. Push down the sides as needed, add the remaining chickpeas, and blend for another 2 minutes.
4.) Taste to decide whether to add an extra 1/4 tsp salt (or salt to taste) and any additional tablespoons of chickpea liquid. You may wish to add 1-2 TBSP chickpea liquid, blend for a minute, and repeat the process until the hummus texture is exactly as you like it. Note that during refrigeration, the hummus will thicken and solidify somewhat, so don’t worry if the hummus is slightly on the wet side.
5.) When serving, feel free to scoop a shallow circular trench in the hummus to add extra olive oil and more everything-spice. These will add flavor and give it an attractive appearance.
Here is my video showing the process (please feel free to subscribe to always receive new video releases):
