Everything Bagel Hummus
Ditch the store-bought tubs. This Easy Everything Bagel Hummus Recipe takes just 5 minutes in the food processor using canned chickpeas and a bold Cajun-spiced twist.
Easy Cajun Homemade Hummus with Everything Bagel Seasoning
If you think homemade hummus is intimidating or requires peeling individual chickpeas, think again. This quick Homemade Hummus recipe comes together in a food processor in less than five minutes, using simple pantry staples you probably already have on hand.
While classic hummus is great, I like to give my hummus a smoky, savory upgrade. By blending a kick of Cajun seasoning and ground cumin right into the creamy tahini base, then topping the whole thing with a crunch of everything bagel seasoning, you get a dip that is intensely flavorful, perfectly smooth, and completely addictive.
Grab some pita chips or crisp veggies, you're going to need them.
Ingredients
The Creamy Hummus Base
- Canned Chickpeas: One standard can, drained and rinsed. This forms the smooth, hearty base of your dip without any need for overnight soaking.
- Tahini: A sesame paste that gives the hummus its signature rich, nutty flavor and ultra-creamy texture.
- Olive Oil: To add a luxurious texture to the blend (plus extra for a gorgeous drizzle on top right before serving!).
- Ice Water: The secret to adjusting the consistency to get it perfectly smooth without overloading it with oil.
- Lemon Juice: Freshly squeezed, to cut through the richness with a bright, zesty pop of acidity.
- Garlic: Fresh cloves to bring that classic, pungent bite.
The Spices & Garnishes
- Cajun Seasoning: Such as Tony Chachere's, blended right into the dip to give it a unique, savory punch of warmth and spice.
- Ground Cumin: To ground the flavor profile with an earthy, traditional undertone.
- Paprika: A smoky, colorful pinch dusted on top for a beautiful presentation.
- Everything Bagel Seasoning: Sprinkled on top at the very end to give every single bite a crunchy, garlicky, textured finish.
See recipe card for quantities.
How to Make Smooth Everything Bagel Hummus (Step-by-Step)
Blend the base - In a food processor, combine the drained and rinsed chickpeas, tahini, olive oil, water, fresh lemon juice, garlic cloves, Cajun seasoning, and ground cumin.
Process until smooth - Turn the food processor on high and blend thoroughly until the mixture transitions into an ultra-creamy, completely smooth dip. If it feels too thick, you can pulse in an extra teaspoon of ice water.
Plate and garnish - Pour the smooth hummus into your favorite shallow serving dish. Using the back of a spoon, create a few decorative swirls in the top.
The finishing touches - Dust the top with a pinch of paprika and a generous scatter of everything bagel seasoning. Drizzle with a little extra olive oil if you want that glossy, restaurant-style look, and serve immediately with veggies, olives, and warm pita bread.
Cooking for One or Two?
Hummus is the ultimate small-household snack because a single batch goes an incredibly long way without requiring hours of kitchen prep.
Beyond the pita chip: If you get tired of dipping, use this bold Cajun hummus as a spread on turkey wraps, a flavorful base for Mediterranean bowls, or slathered onto morning toast topped with a fried egg.
The ultimate meal prep: This recipe makes just the right amount to keep in the fridge for a week's worth of quick lunches, healthy desk snacks, or a low-key appetizer for two.
The "In a Pinch" Ingredient Swaps
Homemade Hummus NO Tahini - If you don't have tahini on hand, you can swap it for unsweetened sunflower seed butter or even smooth almond butter. The flavor will change slightly, but you will still keep that essential creaminess.
The Garlic Quick-Fix - Out of fresh garlic cloves? Use ¼ teaspoon of garlic powder instead. Blend it right in with the other dry spices.
The Topping Switch - If you don't have everything bagel seasoning, create your own quick crunch by mixing toasted sesame seeds, a pinch of flaky sea salt, and a dash of onion powder.
Storing
The Fridge Method - Transfer your homemade hummus to an airtight container and store it in the refrigerator. It will stay fresh, smooth, and delicious for 4 to 5 days.
A Fresh Stir - If the hummus sits for a couple of days, the olive oil might separate slightly or the top might dry out a bit. Don't worry-just give it a vigorous stir with a spoon and a tiny splash of fresh lemon juice or water to revive that glossy, creamy texture right before eating.
Top Tip
The Ice Water Trick - For the absolute smoothest, fluffiest hummus texture possible, make sure the water you add to the food processor is ice-cold. The cold temperature helps emulsify the fat in the tahini and olive oil, whipping the dip into a lighter, cloud-like consistency.
FAQ
Grainy hummus usually means it just hasn't been blended long enough. Let your food processor run for a solid 2 to 3 minutes, scraping down the sides halfway through, to ensure the chickpea skins are completely broken down.
For this quick 5-minute recipe, there is absolutely no need to peel them! The combination of the food processor, tahini, and a steady stream of water will break down the skins perfectly without all that tedious extra work.
It has a warm, savory kick thanks to the Tony Chachere's, but it isn't overwhelmingly hot. If you are sensitive to heat, start with ½ teaspoon of Cajun seasoning and taste as you go! If you back off the Tony's add kosher salt to compensate.
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Ingredients
Equipment
Method
- In a food processor, add chickpeas, tahini, olive oil, water, lemon juice, garlic, Cajun seasoning, and cumin into a food processor and process until smooth.15 ounces canned chickpeas, ¼ cup tahini, 2 tablespoons olive oil, ¼ cup ice water, ½ lemon juiced, 2 cloves garlic, ½ teaspoon ground cumin, 1 teaspoon Cajun seasoning
- Pour into a serving dish and sprinkle with paprika and everything bagel seasoning. Drizzle with additional olive oil, if desired.1 pinch paprika, 2 teaspoons everything bagel seasoning
I love this hummus! I make Mediterranean Bowls and add it to rice, grilled chicken, Kalamata olives, cucumbers and tomatoes. One of my fav meals of all time!