- 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.