I’ve been obsessed with the Everything But The Bagel seasoning from Trader Joe’s for awhile now. It’s my favorite on sweet potato fries and avocado toast (yes, please, now). But I am also loading it into my homemade roasted garlic hummus and it’s making it seriously next level.
Now that I am thoroughly living a #lifeafterwhole30 life, hummus is a super regular staple on my list of favorite proteins. I’m experimenting with some sprouted hummus recipes, but while I try to get that one just right, I wanted to share this roasted garlic hummus with you. It’s perfect on toast, dipped with veggies, as a spread for a sandwich, or even just dolloped onto a baked sweet potato.
Everything (but the) Bagel Hummus
15oz Drained and Rinsed Garbanzo Beans (or chickpeas)
3tbs quality olive or avocado oil
10 roasted garlic cloves (I just shell and wrap 10 in foil with a drizzle of oil and salt, bake at 400 for 15min)
1tbs Everything But the Bagel Seasoning
After rinsing beans thoroughly (till water runs fully clear) add them to your blender or food processor. Add in garlic, tahini, oil, and seasoning. Blend till fully combined, add more oil if it’s not thinned enough for your taste (and know that it will thicken as it sits).
Keeps well in the fridge for up to a week.
If you are on a Whole30 or otherwise can’t tolerate beans, you can always substitute your beans for steamed beets or sweet potato. It gives it a glorious color, is super rich in nutrients, and keeps the inflammation level low!