Everything Hummus


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Everything Hummus. It’s the wave of the future!

Everything Hummus from www.whatsgabycooking.com (@whatsgabycookin)

There’s no doubt in anyones mind that I love a hummus moment. I’ll order it at any restaurant, I’ve made it every which way from the traditional hummus, to a red pepper and artichoke hummus, a bright a vibrant beet hummus, a loaded hummus, a hummus bar…. I mean the list goes on and on and on and on! Obsessed would be an understatement.

Everything Hummus from www.whatsgabycooking.com (@whatsgabycookin)

Recently my hummus game has gone up a notch. 1 – because I’ve been sprinkling it with This is Everything which is changing lives left and right. And 2 – because my pita chips have really stepped up a notch with my new Gaby’s Go To blend! Trust me – life is pretty freaking delicious and you need this in your life stat.

Everything Hummus from www.whatsgabycooking.com (@whatsgabycookin)

Everything Hummus

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Gaby Dalkin
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For the Hummus

  • 1 15- ounce can garbanzo beans drained and PEELED
  • 1/2 cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice more as needed
  • 2-3 small cloves garlic
  • 3/4 teaspoon kosher salt or more to taste
  • Water as needed
  • 1-2 tablespoons Gaby’s This is Everything Seasoning

For the Pita Chips:

  • 1/2 teaspoon kosher salt
  • 2-3 teaspoons Gaby’s Go To Seasoning
  • 3 5-inch pitas, sliced into 8 wedges each
  • 2 tablespoons olive oil


For the Hummus:

  • In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps.
  • Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  • To serve, drizzle it with a little olive oil, and sprinkle it with Gaby’s This is Everything. Serve it with pita wedges

For the Pita wedges

  • Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
  • Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
  • Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
Everything Hummus: Chef Vision

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  1. Meg

    Hi Gaby, I’ve wanted to make a few of your recipes lately but I’m in Australia & don’t have access to your seasoning range. Are you able to offer a substitute ingredient/s? I know it may not taste as good…. thanks Gaby

    • Meg

      Also the links to your seasoning aren’t working, an error page comes up – thanks again