Everything Hummus

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Everything Hummus! It's my fav creamy Lemon and Garlic Hummus that packs a punch with some Everything seasoning sprinkled on top - truly the best snack !

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 variety, to a red pepper and artichoke flavored variation, a bright a vibrant beet hummus, a loaded hummus... 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)

Let's talk the ins and outs of making this super creamy snack! Traditional hummus is light, creamy, smooth, lemony and can take on the flavor of whatever you want to mix in. It's a little nutty from the tahini - which is something you can't skimp on! This variety is sprinkled with my This Is Everything seasoning which you can snag at any Williams Sonoma store or online or make your own if you prefer.

Everything Hummus

Author: Gaby Dalkin
5 from 1 vote
Creamy Lemon and Garlic Hummus that packs a punch with some Everything seasoning sprinkled on top - truly the best snack !
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 people


For the Hummus

  • 1 15- ounce can garbanzo beans drained and PEELED
  • ½ cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice more as needed
  • 2-3 small cloves garlic
  • ¾ teaspoon kosher salt or more to taste
  • Water as needed
  • 1-2 tablespoons Gaby’s This is Everything Seasoning

For the Pita Chips:

  • ½ 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.


Always - and I mean it - always peel your chickpeas. They will blend into the most beautiful fluffy hummus that way.

Nutrition Information

Calories: 310kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 984mg | Potassium: 264mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg
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  1. How do you peel your garbanzo beans? Where ai come from we cant buy them that way & when I tried doing them by hand it took well over 30 mins!

  2. 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

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

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