Everything Bagel Hummus Recipes
EVERYTHING BAGEL HUMMUS
This easy hummus tastes just like your favorite everything bagel! You can quickly turn a can of chickpeas into a creamy dip with tons of savory flavor.
Provided by Liz Thomson
Categories Snack
Time 25m
Number Of Ingredients 6
Steps:
- Place the chickpeas in a pot and cover with water. Bring to a boil then simmer for 15-20 minutes until softened. For a faster method, place the chickpeas in a microwave-safe bowl and cook on high for 2 minutes.
- Carefully transfer the warm chickpeas to a food processor and blend on high for 20 seconds.
- Add the olive oil, tahini, and lemon juice and continue to blend for 2-3 minutes until completely blended.
- Add water until you reach the desired consistency.
- Add the bagel seasoning and pulse until just combined.
- Taste and add additional seasoning, if desired.
Nutrition Facts : ServingSize 2 tablespoon, Calories 103 calories, Sugar 0 g, Sodium 100.4 mg, Fat 8.2 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 6 g, Fiber 1.8 g, Protein 2.7 g, Cholesterol 0 mg
EVERYTHING BAGEL HUMMUS
Everything bagel hummus has all the flavor you love about everything bagels in a dip! This healthy dip is perfect for parties or afternoon snacks. Serve with veggies, pita chips or even on sandwiches! This vegan, gluten free dip has just 5 ingredients and is ready in under 5 minutes.
Provided by Samantha Rowland
Categories Snack
Time 3m
Number Of Ingredients 6
Steps:
- Add the lentils, tahini, water, lemon juice, salt and 1 tbsp. of the everything bagel seasoning to a food processor.
- Process on high until smooth (2-3 minutes), stopping to scrape down the sides as needed.
- Once the hummus is smooth, add to a serving bowl and top with remaining seasoning.
Nutrition Facts : Calories 94 kcal, Carbohydrate 12 g, Protein 6 g, Fat 3 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
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- For extra creamy hummus, peel the skins off of some or most of the garbanzo beans. You can leave all skins intact too, the result will still be tasty! Rinse well and set aside.
- Add tahini, lemon juice, olive oil, and water to the food processor. Process for approx 1 minute, scraping down the sides as needed to whip the four ingredients together.
- Add garbanzo beans and process for 1-2 minutes, scraping down the sides as needed. If the mixture is still crumbly, turn the processor back on and drizzle in water 1 tsp at a time until it is as creamy and smooth as you desire.
- Add 2 tbsp of the low sodium everything bagel seasoning to the food processor. Process for 15-20 seconds until well combined. Remove from the processor, spread on a plate of in a bowl and sprinkle with additional seasoning.
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- Add beans, lemon juice, tahini, garlic, onion powder to a food processor or high speed blender. Blend until smooth. Start with 1 tablespoon of water and add more if thinner consistency is desired.
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Estimated Reading Time 4 mins
- For the hummus, in a food processor, combine all ingredients except for the parmesan and Everything Bagel Seasoning and blend until smooth
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- Add chickpeas, garlic, extra virgin olive oil, lemon juice, tahini, water, everything bagel seasoning, cumin, and salt to a food processor or blender.
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Estimated Reading Time 3 mins
- In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Toss to mix.
- Add beans and roasted garlic to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and taste, adding more if desired but remember – all of the seasoning will go on top.
- Add hummus to a bowl and drizzle with extra olive oil. Pour everything seasoning overtop and serve immediately.
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- In a food processor, add the rinsed chickpeas, olive oil, lemon juice, tahini and everything bagel seasoning. Turn on high and let combine for 1 minute, scraping down the sides as needed.
- Slowly add the ice water tablespoon by tablespoon until the hummus is smooth. Blend another minute on high until hummus is entirely creamy.
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- In a food processor or strong blender, combine the tahini, lemon juice, and garlic until a smooth paste is formed.
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- Slather on a generous schmear of hummus onto each toasted bagel half. Fill with several slices of thinly cut cucumber, onion, and bell pepper.
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- In a high powered blender or food processor add the chickpeas, garlic powder, onion powder, salt, and olive oil. Start to process. Slowly add reserved liquid until hummus is creamy and to your liking.
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- 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.
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- Place garbanzo beans, garlic, and salt in a food processor and pulse until broken down, scraping the sides as needed.
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