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.


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