Everything Hummus

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

When it comes to hummus, Gaby Dalkin can’t get enough of it. The cookbook author and food blogger behind What’s Gaby Cooking will order it at any restaurant and has made all kinds of variations. “Obsessed would be an understatement,” she admits. Here she gives the classic version a delicious tweak by stirring in her This Is Everything seasoning, a blend of savory garlic and onion with poppy seeds and sesame seeds for a satisfying crunch. And she’s stepped up her pita chips a notch by sprinkling them with Gaby’s Go To Seasoning.


For the hummus:

  • 1 can (15 oz./470 g) chickpeas, drained and peeled
  • 1/2 cup (5 oz./155 g) tahini
  • 2 to 3 Tbs. fresh lemon juice, plus more as needed
  • 2 or 3 small garlic cloves
  • Kosher salt
  • Olive oil for drizzling
  • 1 to 2 Tbs. Gaby’s This Is Everything Seasoning

For the pita chips:

  • Kosher salt
  • 2 to 3 tsp. Gaby’s Go To Seasoning
  • 3 pita bread rounds, each 5 inches (13 cm) in diameter, cut into 8 wedges each
  • 2 Tbs. olive oil


To make the hummus, in a food processor, combine the chickpeas, tahini, lemon juice, garlic and 3/4 tsp. salt and blend until smooth. With the machine running, drizzle in water 1 Tbs. at a time until the hummus is silky smooth with absolutely zero clumps.

Taste and adjust the seasonings, adding more salt, garlic or lemon juice if needed.

Just before serving, drizzle the hummus with a little olive oil and sprinkle with Gaby’s This Is Everything Seasoning.

Meanwhile, make the pita chips: Preheat an oven to 400°F (200°C).

In a small bowl, combine 1/2 tsp. salt and Gaby’s Go To Seasoning; 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, 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Serve the chips slightly warm or at room temperature with the hummus. Serves 4.

Recipe courtesy of Gaby Dalkin, cookbook author and founder of What’s Gaby Cooking

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