Hummus Recipe


  • 2-3 Tbsp (30-45 ml) Epicure Roasted Garlic Hummus Dip Mix
  • 1/4 C (60 ml) hot water
  • 1/4 C (60 ml) olive oil
  • 3 Tbsp (45 ml) lemon juice (or juice of 1 lemon)
  • 1 can (19 oz /540 ml) chick peas, drained and rinsed
  • 1/4 C (60 ml) tahini, optional

Blend all ingredients in a food processor until smooth, approximately 2–3 minutes.

This is the classic recipe, but hummus has many faces. Add 1 cup (250 ml) cooked carrots or ½ cup (125 ml) roasted red peppers for bright colour and subtle sweet flavour. Can be made 2–3 days ahead, refrigerate in a sealed container until ready to serve.

Tip: For extra-creamy hummus, stir in 2 Tbsp (30 ml) plain low-fat yogurt. For a Veggie option, replace chickpeas with 2 C (500 ml) cooked edamame, peas, white beans, or carrots.


This article has 8 Comments

  1. You know I never cared for hummus but tried it with crackers and am hooked. And best part is I make home-made soup a few times a week and now have added chick peas to the soup as well.

  2. Looks good. I’ve never heard of the Roasted Garlic spice mix and will have to look it in a local shop.
    I like the idea of adding cooked carrots.

    PS. Hummus freezes well. You just have to give it a stir once it is defrosted.

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