Everything Bagel Hummus
Originally Posted December 29, 2019
Most days, I wake up and am very content with eating store-bought hummus. This is not that day.
Today, I woke up and decided to make hummus. Actually, that is a lie because I had to soak them overnight! Nevertheless, those little chickpeas had plumped and were ready for me to attempt Molly Yeh’s hummus from Molly On The Range- with a Nom Nom twist, of course.
Everything went swimmingly, until the blending. Why did I think my Instant Pot Ace blender was a better tool than my old, cheap food processor? It’s difficult to say. But it resulted in a very creamy, almost peanut-buttery consistency at the bottom and a chunky and bland mess at the top. Luckily, good old Oster the Grouch, my loving and dependable food processor, was up for the challenge.
That’s when I saw the Everything Bagel seasoning, winking at me coyly from across the kitchen. Molly Yeh’s hummus is amazing, and it was finished, and yet… I wondered if I could Nom Nom-ify this hummus into a brunchy bite with some seasoning and toppings.
Here are the results- creamy, balanced, and perfect smeared on a bagel or dipped with some fresh cucumber. I liked it best topped with pickled red onion and some crumbled feta. Enjoy!
Everything Bagel Hummus
Ingredients
- 1 cup dried chickpeas
- 1/2 tsp baking soda
- 1/2 cup tahini
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1/4 cup cold water
- 1/4 cup olive oil
- 2 tbsp Everything But The Bagel seasoning
- Pickled red onion, to taste
- Everything But The Bagel seasoning, to taste
- Good-quality olive oil
- Flat-leaf parsley, chopped
- Crumbled feta
Instructions
- Pour dried chickpeas in a medium bowl and cover with enough water that it reaches 2 inches above the beans. Soak overnight, or for 12 hours.
- In a colander, drain and rinse the chickpeas. Pour them into a medium pot and add the baking soda. Cover again with water so that it reaches 2 inches above the beans, and bring to a boil. Once boiling, reduce the heat and simmer, covered for 2 hours. Drain again and let cool for about 10 minutes.
- In a food processor (not a high-powered blender! Trust me, wrong tool!), add the chickpeas, along with the tahini, the garlic, the lemon juice, and the water. Blend for 2 minutes, drizzling with olive oil, until blended. Add Everything Bagel seasoning and blend again, for 1 minute. Salt to taste and transfer to a serving bowl.
- Top hummus with additional Everything Bagel seasoning, thinly-sliced red onion (we used a vegetable peeler), chopped parsley, feta, and olive oil. Serve still-warm or room temperature with veggies, pita, or on your favorite bagel.
