This Lox & Everything Bagel Hummus is a tasty twist on the classic bagel with cream cheese and lox breakfast! This delicious dip is loaded with everything bagel spiced creamy hummus and topped with lox, shallots and capers. Plus, the recipe includes how to easily cook dried chickpeas in the slow cooker!
I also want to set something straight. NSN and I are not going anywhere! I was just voicing my frustration, while thanking each of you for being you and keeping me inspired. So rest assured, you can’t get rid of me that easily! 🙂
My waistline, however, begs to differ, and does not share this love of everything bagels as much as my eyes and stomach do. Since hitting my 30’s, my metabolism has made it obviously clear that it would like me to break up with my beloved, fabulously seasoned bagels, because it no longer wants to keep up with its part of the love affair… you know metabolizing the carbs.
It didn’t take long for me to turn to one of my healthier favorites, hummus. After a little creativity and waving of the culinary wand, I am bringing you a delicious mash up of a recipe!
Lox & Everything Bagel Hummus
This seed speckled “everything” hummus is to die for. It is luscious, silky, rich, creamy, a tad garlicky, a touch tahini-tastic, supa-smooth and perfectly seasoned. I ate the entire first batch of this hummus, by myself, within 2 days… and the recipe below makes about 3 cups. So yea, I went to town on this hummus. #NoShame.
But, after the first batch I decided I wanted to play around with the lox and everything bagel sandwich concept. So I decided to load the top of the hummus with all the accoutrements of the lox and bagel sandwich and boy-oh-boy-oh-boy was that a freggin’ delicious success.
The “everything” hummus crowned with the lox, capers and shallots is a serious flavor bomb. Don’t ask me how quickly I ate this lox n’ loaded hummus, because it was so quick I couldn’t time it. #StillNotAshamed
*If you haven’t tried making your own gravlax yet, you absolutely NEED to try it!! It is super easy to make! Check out my post on how to make Vodka & Dill Cured Salmon here.
Now that we have the actual Lox & Everything Bagel Hummus covered, I want to discuss chickpeas.
How to cook dried chickpeas in the slow cooker?
While canned chickpeas are totally acceptable to use in a pinch, they lack the flavor and perfectly creamy texture of dried chickpeas. Plus they are about twice as expensive. I don’t know about you, but if I am going to pay more for an item, I expect it to taste better, not worse, than its cheaper counterpart.
I’m sure most of you use the canned variety, because who has time, or remembers, to soak the chickpeas in advance? When I have a craving for hummus, I don’t want to wait until the next day to get my fix. Well, my friends, I have a solution to your problem.
Enter the slow cooker (or crockpot).
Simply dump the dried, non-soaked chickpeas into the pot with an onion, some water, salt and walk away for 3 hours. When you return you will have perfectly cooked, tender-rific chickpeas. Easy peasy.
So do yourself a favor and skip the canned crap. 😉
XOXO
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
How to make Lox & Everything Bagel Hummus recipe 👇
Everything bagel spiced hummus topped with lox, shallots and capers. Plus, how to save money and easily cook dried chickpeas in the slow cooker!
- Hummus:
- 1 Cup Dried Chickpeas – picked over for stones
- ½ Yellow Onion
- 1 ¾ tsp Kosher Salt , divided
- 2 Cloves Garlic
- 2 TBS Tahini
- ¼ tsp Ground White Pepper
- ¼ Cup Extra Virgin Olive Oil
- Everything Hummus Topping:
- 1 TBS Dried Minced Onion
- 1 TBS Toasted Sesame Seeds
- 1 TBS Caraway Seeds
- 1 TBS Dried Chopped Chives
- 1 TBS Poppy Seeds
- ½ tsp Sea Salt
- Serving Suggestions , All to Taste:
- Bagel Chips or Pita Bread
- Gravlox or Smoked Salmon – thinly sliced
- Capers
- Shallot – thinly sliced (can substitute Red Onion)
- Extra Virgin Olive Oil
- Cook the Chickpeas: (*Do Not Soak) Place dried chickpeas in the slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion and 1 teaspoon salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- Transfer chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skins.
- Transfer chickpeas to the bowl of a food processor and add cloves of garlic. Process until chickpeas resemble wet sand, about 2 minutes. Add the tahini, sea salt and pepper. Process again until smooth. With processor running, stream in olive oil. Slowly stream in the chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved*.
- Meanwhile: In a small bowl combine the “Everything” hummus toppings. Stir to combine
- To Serve: Divide the hummus between one, or multiple, serving bowl(s) and create a small well in the middle. Drizzle with a bit of extra virgin olive oil and everything hummus toppings. Garnish with gravlax, capers and red onions. Serve with bagel chips or pita bread. Enjoy!
*I used about 7 tablespoons of Chickpea cooking liquid
*Nutritional Information does not include optional serving suggestions.
Kevin | Keviniscooking says
October 23, 2015 at 1:04 pmSimply scrumptious. I have another way to cook beans especially if you forgot to soak them, but this is a great way using the slow cooker! Thanks for this and recipe. Fantastic idea Chey! Pinned.
GiGi Eats says
October 20, 2015 at 10:33 amServes 4-6? PUH-LEEZE!
It serves JUST ME!