Creamy, dreamy, and oh-so-flavorful, this Everything Bagel Dip is the ultimate simple snack recipe you’ve been searching for. Featuring nutrient-dense white beans, rich cream cheese, nutty tahini, and plenty of everything but the bagel seasoning, this bagel spread recipe is the ideal mix of ultra-creamy dip luxury and wholesome deliciousness. Enjoy this bagel dip plain or serve it hummus bowl-style with smoked salmon and pickled shallots for the perfect no-cook, low-lift meal!
Update: This recipe for everything bagel dip was originally published in October 2015. I made edits to the content below to include more information about making this creamy spread at home.
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About this bagel dip recipe
This seed-speckled white bean everything bagel hummus is beyond delish! Luscious, silky, rich and creamy, this everything but the bagel dip recipe is a tad garlicky, a touch tahini-tastic, super-smooth, and perfectly seasoned. The recipe for bagel spread below makes about 3 cups and I ate the entire first batch of this hummus — by myself — within 2 days. (Honestly, I have no shame.)
But, after the first batch of everything seasoning dip, I decided I wanted to play around with the concept and turn it into a quasi-lox and everything bagel sandwich. I topped the everything but the bagel dip with all the accouterments of my favorite Jewish breakfast sandwich and boy-oh-boy-oh-boy was that a SUPER delicious success.
My everything but the bagel spread crowned with lox, capers, and shallots is a serious flavor bomb. Seriously. It’s EVERYTHING — for once, no pun intended. I wolfed the whole bowl of deliciousness down faster than my pup crushes her kibble. #StillNotAshamed
This everything bagel dip with cream cheese is just THAT good and I can’t wait for you to try it!
Why you’ll love this bagel spread
Aside from being obscenely tasty (you’re gonna go all Gollum and his precious on this, just you wait), this everything but bagel dip recipe is also:
- Quick & Easy – All you need is a food processor and 15 minutes to whip up a batch of healthy cream cheese dip, which is super comforting to know once you see how quickly it gets devoured. 😂
- Made With Only 7 Ingredients – Plus they’re all easy-to-find and easy-to-pronounce!
- Super Versatile – Whether you go meta and eat this everything dip on an everything bagel, smear it on a sandwich or wrap in place of mayo, dip your carrot sticks or chips into it, or use it as a base for a breakfast-y grain bowl with a jammy egg and some smoked salmon, you’re sure to love it.
- Totally Crowd-Pleasing – Naturally soy-free, nut-free, egg-free, and easy to make dairy-free/vegan, this delightfully delicious bagel hummus is sure to win over just about every palate.
- Budget-Friendly – If you want all the flavor of Boar’s Head Hummus or Sabra Everything Hummus without the hefty price tag, I’m here to make your day. You’ll be able to make enough of this dip to equal 3 normal-sized store-bought hummus containers for the cost of just one (or maybe even less!).
Ingredients for bagel dip
As promised, you only need a handful of simple ingredients to make this delectable hummus everything bagel mash-up. Here’s what you’ll need for this fuss-free dip recipe:
- Canned White Cannellini Beans – Also sometimes called “white kidney beans,” these starchy little legumes make for a super creamy hummus. Don’t drain or rinse them; the liquid in the can will help season the dip and give it the perfect consistency!
- Substitutions: Feel free to swap in canned Navy beans or White Northern beans instead.
- Garlic – Fresh garlic gives just the right amount of spicy bite to this creamy dip.
- Substitution: In a pinch, you can use jarred minced garlic, frozen garlic paste, or bottled garlic powder instead.
- Tahini – This sesame seed paste is an essential ingredient for giving hummus its signature nutty flavor.
- Substitutions: Cashew butter or sunflower butter are pretty close substitutes for tahini. You can also get the sesame flavor by swapping in about a tablespoon of toasted sesame oil instead.
- Fresh Lemon Juice – Fresh is always best, especially when it comes to lemon and lime juice.
- Block-Style Cream Cheese – For an added boost of all the bagel vibes.
- Substitutions: Feel free to swap in Neufchatel cheese for a slightly lighter dip, or use plant-based cream cheese to make it vegan.
- Kosher Salt and Ground Black Pepper – Every savory dish needs these two staples!
- Substitution: Flakey sea salt works great too!
- Everything But The Bagel Seasoning – A must for the bagel flavor. Either homemade or store-bought (e.g. Aldi or Trader Joe’s EBTB sesame seasoning) will totally do the trick.
Dip variations
I think this everything bagel dip is like Mary Poppins — practically the perfect appetizer in every way! That said, I recognize not everyone has the same tastes or dietary restrictions, so here are a few ways you can customize it to your liking:
- Vegan – Swap in dairy-free cream cheese to make this a completely plant-based ebb dip.
- Extra-creamy – Add sour cream for an extra-luscious mouthfeel. Or use plain Greek yogurt for a boost of protein-rich creaminess.
- Yooper style – Swap out the tahini for mayonnaise and fold in (at least) three ounces of chopped chipped beef just before serving.
- Herby – Fresh dill weed and parsley are welcome toppers for this everything bagel dip.
- Extra-Virgin Olive Oil – Optional, but lovely drizzled on top of your bagel-y masterpiece. If possible, opt for high-quality, cold-pressed finishing oil for the best flavor.
- Gravlax or Smoked Salmon – Get all the lox and bagel feels, just without the actual bagel. The salty, fishy goodness is *chef’s kiss* perfection with this easy bagel dip recipe.
- Pickled Red Onion or Shallots – You guessed it, this is another optional topper. The bracing allium flavor mixed with the acidity of the pickling brine is super yum, though.
- Substitutions: Feel free to top with regular sliced red onions and capers if you prefer.
How to make everything bagel dip
This recipe for bagel dip comes together in a flash. Here’s how:
- Cook beans and garlic: Empty the canned beans into a microwave-safe bowl. Add the clove of garlic and cover with a lid, leaving the lid slightly cracked open on the side to form a vent. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until beans are very soft. Drain beans and garlic clove, reserving all the liquid. Set everything aside.
- Start everything bagel dip: Pour six tablespoons of aquafaba into the bowl of a food processor or high-speed blender. Add the garlic clove, tahini, and lemon juice. Season with ½ to ¾ teaspoon salt and generous pinch of black pepper. Process until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again.
- Add cream cheese: Add the soft cream cheese cubes to the bowl and process again, until the mixture is very smooth. Scrape down the sides and the bottom of the bowl.
- Add white beans: Add the beans to the bowl and process the dip for 6 minutes, or until a super-smooth, ultra-creamy spread forms.
- Adjust for consistency: Taste the bagel dip and adjust the texture as needed – adding more aquafaba or cold water to thin the dip out. (Alternatively, you can adjust the consistency using the following: extra virgin olive for a richer flavor and lemon juice for tarter flavor.)
- Add everything bagel seasoning: Add 1 ½ tablespoons of everything bagel spice to the bowl and stir or pulse to combine. Taste the bagel dip again and adjust as needed – adding more everything bagel seasonings and salt for flavor, and lemon juice for acidity.
- Serve: Transfer the dip to a serving bowl or plate. Garnish with more bagel spice and gravlax if using. Serve with crudité and crackers; bagels and English muffins; pita chips, bagel chips or pretzels; on wraps and sandwiches, plus more!
Expert tips for the best bagel spread and dip
- Meal prep! This bagel spread recipe is perfect for prepping ahead as it tastes better the next day after the flavors have had a chance to meld.
- To get the most juice from your lemon, give it a firm roll on the countertop for about 10-15 seconds before cutting it open.
- Soft cream cheese is a must when making this healthy bagel spread. If you need to quickly soften your cream cheese, give it a quick zap in the microwave at 30% power.
FAQs: everything bagel dip
What tastes good on an everything bagel?
Um, THIS bagel DIP! Duh! An everything bagel with hummus flavored like an everything bagel? It’s pure magic.
Where can I find everything but the bagel dip?
In your fridge, after you make a batch. 😉
Serving suggestions for everything but the bagel dip
This loaded lox and everything bagel hummus is perfect by the forkful, slathered on some bagel chips, stuffed in an avocado, or atop a bed of lettuce. Regardless of how you decide to devour it, I pinkie promise you are going to absolutely love it! Here are a few ideas of what to serve with it:
- Soft Carb Dippers: Bagels, Toast, English Muffins, Pita Bread
- Crunchy Carb Dippers: Bagel Chips, Pita Chips, Pretzel Chips
- Veggie Dippers: Fresh Vegetables or Crudités (e.g. carrot sticks, celery, radishes, cucumber slices)
- On bagels, breads, and bakery goods: This everything spice spread will instantly elevate your favorite breakfast carb, from plain bagels to english muffins and more.
- In wraps or sandwiches: This creamy hummus is a perfect and extra-flavorful replacement for mayo. It’s also super yummy (if a little messy) in grilled cheese sandwiches and quesadillas.
- In a grain bowl: Top with massaged kale, cooked farro, pickled onions, smoked salmon, and a jammy egg for a serious breakfast of champions.
Seriously, once you try this magnificent and healthy spread for bagels, you’re going to want to put it on every breakfast, brunch, lunch, dinner, and snack you can think of!
However, if you come up with a truly brilliant way to use this bagel dip recipe with cream cheese that isn’t listed above, I would love to know your favorite dippers!! Leave me a comment below or tag me in your social posts so I can emulate your genius. 🤓
Storing everything dip
- This bagel dip recipe will keep in a clean, airtight container in the fridge for up to one week.
- Alternatively, you can store this creamy everything bagel cream cheese dip in the freezer for up to 3 months. To use, defrost overnight in the fridge.
Alright, schmear readers! Thanks for EVERYTHING you do to support this site. Let me know in the comments how you customize this bagel dip recipe! Until next time, hummus you!
Cheyanne
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How to make Everything Bagel dip recipe 👇
Everything Bagel Dip Recipe
Equipment
- 1 Microwave Safe Bowl with Lid
- 1 Food Processor or High-Speed Blender
Ingredients
Everything Bagel Dip
- 1 15-ounce Can White Cannellini beans – don’t drain or rinse
- 1 clove Garlic – peeled
- 2 TBS Tahini – stirred
- 2 TBS Fresh Lemon Juice
- 4 ounces Block-style Full Fat Cream Cheese – cut into cubes & at room temperature (1/2 block)
- Kosher Salt and Ground Black Pepper – to taste
- 1 ½ to 4 TBS Everything but the Bagel Seasoning – to taste, plus more for garnish
Topping Options
- Extra-Virgin Olive Oil
- Gravlax or Smoked Salmon (or chipped beef!)
- Pickled Red Onion, Shallots, or Scallions
Serving Suggestions
- Bagels Toast, English Muffins, Pita Bread
- Bagel Chips Pita Chips, Pretzel Chips, Potato Chips, or your Favorite Crackers
- Fresh Vegetables Crudité (carrots, celery sticks, sweet mini peppers)
Instructions
- Cook beans and garlic: Empty the can of white beans and their liquid into a microwave-safe bowl. Add the clove of garlic and cover with a lid, leaving the lid slightly cracked open on the side to form a vent. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until beans are very soft. Drain beans and garlic clove, reserving all the liquid. Set everything aside. (Tip: This step is optional; however, it is one of the keys to creating a super smooth dip or spread for bagels. Note: Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
- Start everything bagel dip: Pour 6 TBS of aquafaba (reserved bean water) into the bowl of a food processor or high-speed blender. Add the garlic clove, tahini, and lemon juice. Season with ½ to ¾ teaspoon salt and generous pinch of black pepper. Process for 1 minute. Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Continue to process for an additional minute, or until the mixture is smooth in consistency. Scrape the sides and bottom of the bowl again.
- Add cream cheese: Add the soft cream cheese cubes to the bowl. Process until the mixture is very smooth, about 1 ½ minutes. Scrape down the sides and the bottom of the bowl.
- Add white beans: Add the softened beans to the bowl. Process the mixture for 3 minutes. Stop and scrape down the sides and bottom of the bowl. Continue to process for an additional 3-4 minutes, or until a super-smooth, ultra-creamy spread forms. Adjust for consistency: Taste the bagel dip and adjust the texture as needed - adding more aquafaba or cold water to thin the dip out. Alternatively, you can adjust the consistency using the following: extra virgin olive for a richer flavor and lemon juice for tarter flavor.
- Add everything bagel seasoning: Add 1 ½ tablespoons of everything bagel spice to the bowl and stir or pulse to combine. Taste the bagel dip again and adjust as needed - adding more everything bagel seasonings and salt for flavor, and lemon juice for acidity.
- Serve: Transfer the dip to a serving bowl or plate. Garnish with more bagel spice and gravlax if using. Serve with crudité and crackers; bagels and English muffins; pita chips, bagel chips or pretzels; on wraps and sandwiches; or however your heart desires!
Notes
- Meal prep! This bagel spread recipe is perfect for prepping ahead as it tastes better the next day after the flavors have had a chance to meld.
- Storage:
- Dip will keep in a clean, airtight container in the fridge for up to a week.
- It can also be frozen for up to 3 months. To use, defrost overnight in the fridge.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to reference this recipe, please link directly back to this post.
Simply 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.
Serves 4-6? PUH-LEEZE!
It serves JUST ME!
great idea to make hummus in slow cooker! I never use canned chickpeas, it’s an Indian thing I guess..no one in India uses canned anything lol..it’s all raw, soaked and then cooked so I just grew up with that mindset! love your pictures! 🙂
Wait, Chayenne, no! You did not just combine two of my favorite munchies of all time! My jaw just dropped to the floor. This is such an amazing idea! Love love love it!
Cheyanne, your pictures are just gorgeous! I just want to dive right into this bowl for breakfast. I can never resist hummus, but when it’s loaded with all of these wonderful flavors, watch out! Such a perfect recipe. Pinned!
My favorite breakfast sandwich in the entire universe is lox, cream cheese, capers, tomato, and red onions on a lightly toasted everything bagel. Could eat it every single day but my stupid metabolism doesn’t want me to do that either. Love this recipe and your tip on using the slow cooker for the chickpeas. I hate using canned too but always cook my dried chickpeas the hard way. I’m trying your crock-pot version next time! Yummmmmmmmmmmmm 🙂
It’s normal to get frustrated. I write about it sometimes, but then everyone assumes I’m quitting. Not what I’m trying to communicate, geez. I just want to say that it’s hard and move on!
I’m with you on the everything bagels. They were my everything, and now my body is saying nope. But I think you found a good solution!
Wow! This is the creamiest, best looking hummus I’ve seen in a long time. And I’m a hummus fanatic. And a bagel fanatic. This is right up my alley!
Wow that hummus looks amazing. It seems like you’re not a food blogger if you don’t love hummus 😀
Love all these wonderful photos, Cheyanne!
xx Lynn from http://www.heavenlynnhealthy.com
This hummus looks so freaking amazing! And I really gotta try cooking chickpeas in the slow cooker. I am so guilty of buying the canned version! 😛
Oh you’ve done it again, girl! First, can I just say you and I would be the best of friends if we lived near each other. We’d also be fatty BFFs because we’d be eating bagels all day. Aside from a buttery croissant, there’s no better breakfast than a well-made bagel slathered in cream cheese. Mmmmm! The fact that you made an “everything” hummus just provides how genius you are (and how kind you are to our figures). Since I too must watch my consumption of bagels, I can so get on board with this delicious hummus! I love that you stayed true to the “everything” variety by adding all the fixings to this hummus. And the slow cooker idea is fabulous – I hate cooking things like lentils, back eyed beans, etc. because they always take forever and yet you have to hover over the stove constantly checking them. Your slow cooker idea solves that problemo! So glad you’re not leaving us anytime soon because I love your blog! Keep rocking our worlds, girl! XOXO
This hummus sounds fantastic Cheyanne! I love the idea of cooking the chickpeas in the slow cooker genius! Your everything hummus also sounds fantastic!
I love making hummus. My favorite part of the whole post is your directions for cooking the chick peas in the slow cooker. This is a must try for me!
Girrrlll, I broke up with bagels about 10 years ago… not because I don’t louuuuve them, but for the same reason as you. My favorite too? THE EVERYTHING, slathered in whatever, but mostly cream cheese. OMGeee. I crave them too.. but avoid them at all costs. So your recipe has me completely drooling.. and you added capers!! One of my all time faves for a pop of salty briny flavor! I must make this! But first I gotta get some of those spices in my hands… Thank you for your slow cooker tips. I don’t cook my own dried beans enough, and really it is so much more economical and there’s no can to recycle. Love it! Thank you my dear – have a beautiful weekend! xx
Dear Cheyanne, I am so delighted to discover cooking chick peas in the crock pot. Genuis my dear. I love using dried instead of canned and this is a great shortcut to that end. I’m cutting carbs where I can too and this looks over the top delicious. Have a beautiful weekend with Boy at the cottage. We’re traveling ,on the road right now, returning from a very unexpected family funeral in PA. My cousin lost her husband very unexpectedly to a severe heart attack on Sunday. Heartbreaking for everyone, especially their four kids. I look forward to getting home and hugging mine. XOXO
You and I would both be trouble in a bagel bakery, Cheyanne! As in they’d be all out of the everything variety after we left. I love, love, love everything bagels…so clearly, this hummus is a total win! I need this in my house this weekend as a football snack. And those photos? Wow. Just wow.
Oh wow! What a brilliant recipe, Cheyanne. This slow cooker hummus smoked salmon — my mouth-watering good. And yay for going nowhere! Loved all of these beautiful photos! Happy Friday! 🙂
Firstly, Yay for not going anywhere.
Secondly, can I just put my face in this please? it looks epic. I never thought to cook chickpeas in the crockpot, but I am giving that a go.
Oh bagels, I ate SO many of them when I was in NYC.
YAY for bagels Cheyanne! I think they are my most eaten lunch item over the last 2 years…but I just figured out how to make my own last holidays (massive breakthrough in budget as well!) and now love them even more haha! But yes, big hunks of bread are maybe not ideal… so love the idea of your hummus too because really hummus right up there with bagels in my books too! Love those middle-eastern flavours. And in a slow cooker?! You are a genius!
Lovely post as always! xx
Oh my goodness! Hummus and gravlox – how genius is that! I’m totally jealous of your creativity. There’s a thing though. I don’t have a slow cooker. I’m not saying you should send it to me (Right now. A Christmas present would be appropriate), but you could consider sending some delicious hummus.
I use dried chickpeas and I love that you cooked the chickpeas in the crock-pot! Totally brilliant and so is this hummus! It looks perfect and has everything I love! 🙂
Oh gosh, everything bagels really are everything aren’t they? What is even the point of the other flavors, I ask you? But this is even better because you have taken two things that I love in life and combined them. Such a genius idea. And PS I’m never buying canned chickpeas again 😉
it’s so easy to make and versatile – great as a dip or spread – especially when you just need a quick snack and don’t want to feel guilty
This everything hummus is EVERYTHING that has been MISSING from my life! I’m in love! Pinning your beautiful photos and trying soon. 🙂 XOXO
This hummus looks perfect and I totally need to try cooking chickpeas in a crock pot!
Oh my god! I am obsessed with everything bagels and hummus! You basically created my dream food.
I love that you blog. I could stop there, but I won’t. I gobble up everything you offer and learn something new with every post you publish. I’m so happy to know you’re not going anywhere. And now – this hummus. Goodness girl – where do your ideas come from? Brilliant. Seriously. And if you think your metabolism is funky in your 30’s wait til you hit your 50’s my friend… Bring on the hummus! xo
Hummus is so great to have in the fridge – it’s so easy to make and versatile – great as a dip or spread – especially when you just need a quick snack and don’t want to feel guilty. Love the everything bagel flavoring you used in this hummus, Cheyanne!
I have never cooked peas in a slow cooker but I love this idea! The lox are the perfect addition too.
I love hummus! This looks super yummy, Cheyanne! Definitely a must try recipe. Bet this is delicious served with pita chips!
Thanks so much, Jess! This is totally delish with pita chips as well! Then again, in my opinion it’s good on anything! #Biased 🙂 Cheers, girlfriend!
This recipe looks amazing! Smoked salmon meets hummus? Count me in! Hubby just made smoked salmon last weekend and now he might have to make again this weekend so I can try this recipe 🙂
Thanks so much, Dawn! You are counted in! How awesome that the hubs made you smoked salmon! Your husband needs to teach mine a thing or two! lol. Cheers, my dear – to a beautiful weekend.. and more smoked salmon!
I need to start cooking my own chickpeas!! What a great idea to use the crock pot. This is an amazing recipe…i love hummus!!
Thank you so much, Zainab! The crockpot is a total dried chickpea game changer!! Cheers, my sweets!
Wow! Where to begin? This is everything I love all in one place and I love the presentation! Awesome. Take care.
Thank you so much, Stacey, for the sweet comment! I appreciate it! Cheers, girlie!
I’m in for a healthy snack like this hummus! I’ve been using canned chickpeas, because of course it is more convenient, but I know what you mean about the lack of flavor! Genius idea to make them in the slow cooker! (My grandma always boils dried chickpeas)! Definitely trying the recipe soon!
Thank you so much, Mira!! My grandmother boiled hers too, but I always thought they were either too tender or too hard. The slow cooker rocks the house for pretty much everything convenient, including chickpeas! Cheers, my sweets – to a fabulous day! (And fabulous grandmas!) <3
Cheyanne, glad you are feeling better. . I love the community we have and that we can look to each other for inspiration and encouragement. we’s family, yo. 🙂 I loooovvveeeeee smoked salmon and love this hummus slow cooker recipe! totally going to try this and freaking love the hummus everything topping recipe!
Thank you so much, Alice! I totally agree, we’s family yo! (<-- why does that sound cooler when you say it??!) You have been so supportive; I really appreciate and love you, girlfriend! Cheers to YOU! <3
Crockpot chickpeas?!?! YESSSSS!!!! I’m totally doing this! I hear you about the bagels and carbs and waistline, my friend. This hummus is brilliant and a perfect solution! I love your idea of stuffing it in an avocado! P.S. I’m also super thrilled that you are not going anywhere!
🙂 Thanks so much, Rachelle! Crockpot chickpeas are totally life changing! I haven’t gone back to the canned crap since I discovered this method! Stuffing this in an avocado is SO good, I didn’t take any pictures because I couldn’t refrain from eating it long enough. Lol. I’m a fatty Mcgee! Cheers, my sweets! XO
Never thought of making chickpeas in the crockpot Cheyanne! Genius! I LOVE everything bagels too, and around me a little place has honey whole wheat everything bagels!! They’re unbelievable! This hummus sounds fabulous and love all the goodies right on top! Pinning this ASAP!! Have an awesome weekend!!
Thank you so much, Mary Ann! The crock pot is a total life saver when it comes to chickpeas… and well LOTS of other things too! Honey whole wheat everything bagel sounds Amazing!! I’m glad that place isn’t near me, because I would go there daily! And that’s just trouble! Cheers my dear – to a fantastic weekend! oh, and thanks for the Pin too!! XO
I just caught myself up on your last post (because I’ve been slacking lately and am really behind in the blogging world!) and I totally know where you’re coming from. I feel the same way a lot of the time. I’m a perfectionist that compares myself to everyone else, which in turn makes it very difficult to have confidence in my own work. You share some of the most creative recipes, so I truly don’t think you need to worry about finding your place in the blogging world – you’ve found it! Everything hummus? DELICIOUS and GENIUS! My stomach is currently growling 😉
No worries, Keri! I feel like I am CONSTANTLY behind in the Food blog world! I mean, I don’t even have a pumpkin recipe posted yet! Plus people are always posting yummies, it is so hard to keep up… and still get a good nights sleep! 😉 You know I love you and your blog, so the feeling is mutual, I don’t think you need to compare yourself either!!! Thanks so much for the sweet comment, my dear! Cheers to you! xo
Ok ok. This recipe is pretty genius. I love ALL the flavors going on. And hooray for making chickpeas in the crock pot. I used to religiously use dried chickpeas, but I’ve gotten lazy over the years and typically grab canned. But this crock pot method = game changer!!
Thanks so much, Liz! If YOU are calling me a genius I am totally going to run with that one and NOT check your forehead for a fever, since you are one of the most intelligent people I know! 🙂 HUGE compliment! I used to be lazy with the chickpeas too, until Betty Crockpot showed me her light! lol. Cheers, sweetness! P.S. Where did you get your shoes on FB? I NEED!
Great idea! everything hummus! love this! plus smoke salmon and capers! great as always my dear!
Thanks so much, Gaila!! Cheers, my sweets! *Hugs!*
There is SO much to love about this post I don’t know where to start – chick peas in the slow cooker? Genius! Everything hummus? Double genius! Pinning, pinning, pinning! xo
Thank you so much for the kind words, Kate AND for the Pin!! Cheers, my dear! XO
What a great dip! And those smoked salmon…my mouth is watering terribly..
Thank you so much, Angie!! I’ll send napkins your way for the drool! <3