Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 head garlic
- 3 tbsp extra-virgin olive oil, divided
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2–4 tbsp cold water
- 1/2 tsp ground cumin
- 3/4 tsp fine sea salt, plus more to taste
- 2 everything bagels, split
- 2 medium ripe avocados
- 4–5 small radishes
- 3 tbsp roasted, unsalted sunflower seeds
- Optional: extra everything bagel seasoning, black pepper, lemon wedges
Do This
- 1. Heat oven to 400°F (200°C). Slice off top of garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast 30–35 minutes until soft and golden. Cool slightly.
- 2. In a food processor, blend chickpeas, tahini, lemon juice, 2 tbsp olive oil, cumin, salt, 2–3 cloves of roasted garlic, and 2 tbsp cold water until very smooth, adding more water if needed.
- 3. Taste hummus and adjust salt, lemon, or extra roasted garlic to your liking. Set aside.
- 4. Slice avocados thinly. Slice radishes into very thin “coins.” Pat dry if wet.
- 5. Toast bagel halves to your preferred level of crispness.
- 6. Spread each hot bagel half generously with roasted garlic hummus, top with fanned avocado slices, a scatter of radish coins, and 1–2 tsp sunflower seeds. Finish with a drizzle of olive oil, extra everything seasoning, and black pepper.
Why You’ll Love This Recipe
- It turns a simple everything bagel into a café-worthy, nutrient-dense meal.
- Creamy roasted garlic hummus and buttery avocado meet crisp radish and crunchy sunflower seeds for layers of texture.
- Great any time of day: breakfast, lunch, snack, or light dinner.
- Flexible: use store-bought hummus, swap toppings, or build it as a sandwich.
Grocery List
- Produce: 1 head garlic, 2 medium avocados, 4–5 small radishes, 1 lemon (for juice), optional fresh herbs (parsley or chives)
- Dairy: None required
- Pantry: 2 everything bagels, 1 (15 oz / 425 g) can chickpeas, tahini, extra-virgin olive oil, roasted unsalted sunflower seeds, fine sea salt, ground cumin, optional everything bagel seasoning, black pepper
Full Ingredients
Roasted Garlic
- 1 whole head garlic
- 1 tablespoon extra-virgin olive oil
- Pinch of fine sea salt
Roasted Garlic Hummus
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 3 tablespoons tahini, well-stirred
- 3 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 tablespoons extra-virgin olive oil
- 2–3 tablespoons cold water, plus more as needed
- 2–4 cloves roasted garlic (from the roasted head above), to taste
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine sea salt, plus more to taste
Bagel Assembly & Toppings
- 2 everything bagels, split in half (4 halves total)
- 2 medium ripe avocados
- 4–5 small radishes, very thinly sliced into “coins”
- 3 tablespoons roasted, unsalted sunflower seeds
- 1 tablespoon extra-virgin olive oil, for drizzling (optional but recommended)
- 1 teaspoon everything bagel seasoning, for sprinkling (optional)
- Freshly ground black pepper, to taste
- Optional garnish: finely chopped fresh parsley or chives, lemon wedges for serving
Step-by-Step Instructions
Step 1: Roast the garlic
Preheat your oven to 400°F (200°C). Slice about 1/4 inch (6 mm) off the top of the garlic head to expose the cloves. Place the head on a piece of aluminum foil, cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Wrap the foil loosely around the garlic to form a packet and place it on a small baking sheet.
Roast for 30–35 minutes, until the cloves are very soft, lightly golden, and fragrant. Remove from the oven and let cool until you can handle it comfortably. Squeeze the base of the head to pop the softened cloves out of their skins. Set aside 2–4 cloves for the hummus and save the rest for another use or extra garlicky flavor.
Step 2: Blend the roasted garlic hummus
In a food processor, combine the chickpeas, tahini, lemon juice, 2 tablespoons olive oil, 2 tablespoons cold water, 2 roasted garlic cloves, cumin, and 3/4 teaspoon salt. Process for 1–2 minutes, stopping once or twice to scrape down the sides. If the mixture looks thick or grainy, add more cold water, 1 tablespoon at a time, and process again until very smooth and creamy. Aim for a texture that will spread easily on a warm bagel.
Taste and adjust: add another clove or two of roasted garlic for a deeper flavor, more lemon juice for brightness, or a pinch more salt if needed. When you are happy with the flavor and texture, scoop the hummus into a bowl, cover, and set aside. It will thicken slightly as it stands.
Step 3: Prepare the toppings
While the hummus rests, prepare the crunchy and fresh elements. Thinly slice the radishes into delicate “coins” using a sharp knife or mandoline. The thinner they are, the prettier and crisper they will be on top of the bagel. If they are very wet, pat them dry with a paper towel so they do not water down the hummus.
Cut the avocados in half lengthwise, twist to separate, and carefully remove the pits. Peel the skins or scoop the flesh out with a large spoon. Place each half cut side down and slice it thinly into even slices. To fan the avocado, gently press the slices so they spread slightly while still overlapping each other. Keep the avocado covered or sprinkle lightly with lemon juice if you are worried about browning.
Measure out the sunflower seeds so they are ready to sprinkle. If you like extra nuttiness, you can lightly toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Let them cool before using.
Step 4: Toast the everything bagels
Split the everything bagels in half if they are not already sliced. Toast them until the cut sides are golden and crisp but still soft inside. This usually takes 2–3 minutes in a toaster or 4–6 minutes under a broiler or in a hot oven. Warm bagels make the hummus more fragrant and help all the toppings feel cozy and satisfying.
If you are toasting under a broiler, watch very closely so the bagels do not burn. Once they are toasted to your liking, place the bagel halves on plates or a serving board, cut side up, ready for assembly.
Step 5: Assemble the hummus avocado crunch bagels
Generously spread each hot bagel half with 2–3 tablespoons of the roasted garlic hummus, going all the way to the edges so every bite has flavor. Arrange a fan of avocado slices on top of each half, pressing them lightly into the hummus so they stay in place.
Layer 5–8 radish coins over the avocado on each bagel half, slightly overlapping them for a pretty, scalloped look. Sprinkle about 2–3 teaspoons sunflower seeds over each half, focusing on any areas without radish for an even crunch in every bite.
Finish with a light drizzle of olive oil, a small pinch of everything bagel seasoning, and a crack of black pepper. Add chopped fresh parsley or chives if you like a bit of green freshness. Serve immediately with lemon wedges on the side for squeezing over the top if you enjoy extra brightness.
Pro Tips
- For ultra-creamy hummus, peel the chickpeas by gently pinching them between your fingers; it adds a few minutes but makes a noticeable difference.
- Use very ripe but still firm avocados so they slice cleanly and hold their shape when fanned out on the bagel.
- Slice radishes as thinly as possible for a delicate, crisp texture that complements the creamy hummus and avocado instead of overpowering them.
- If your hummus thickens in the fridge, whisk in 1–2 teaspoons of water or lemon juice before spreading on the bagels.
- Assemble the bagels just before serving so the bagel stays crisp and the avocado looks fresh and vibrant.
Variations
- Shortcut version: Use 1 1/2 cups (about 350 g) store-bought roasted garlic hummus instead of making your own. Simply skip the garlic-roasting and blending steps.
- Extra protein: Add a soft-boiled or jammy egg (cooked 7–8 minutes) sliced on top of the hummus before the avocado, or sprinkle with hemp seeds in addition to sunflower seeds.
- Spicy twist: Drizzle with a little chili crisp, sriracha, or sprinkle crushed red pepper flakes over the avocado for heat that contrasts beautifully with the creamy elements.
Storage & Make-Ahead
The roasted garlic hummus can be made up to 4 days in advance. Store it in an airtight container in the refrigerator. It will thicken as it chills; stir in a splash of water or lemon juice to loosen it before spreading. Roasted garlic can be kept in a small covered container in the fridge for up to 1 week. Slice the radishes up to 1 day ahead and store them in cold water in the fridge, then pat dry before using. For best texture and color, slice the avocado and toast the bagels just before serving. Fully assembled bagels are best eaten immediately and do not store well, as the bagels soften and the avocado browns.
Nutrition (per serving)
Approximate values per open-faced bagel half (1 serving), using homemade hummus and including toppings: 330 calories; 10 g protein; 34 g carbohydrates; 8 g fiber; 17 g fat; 2 g saturated fat; 0 mg cholesterol; 520 mg sodium. Actual values will vary based on the size of your bagels and avocados, and the exact brands of ingredients used.
