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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  1. Jo-Anne Pfoh says:

    This vegetarian just loves hummus. I never knew it was this simple ty for sharing

  2. sarah says:

    Mmmm hummus. One of my absolute favorite snacks. I like your chickpea substitution suggestions.

  3. loriag says:

    Humus is so healthy and such a great dip. Thanks for sharing.

  4. wendy hutton says:

    my son loves hummus will have to try your recipe, it looks great

  5. Anne Taylor says:

    I adore hummus but have never made it for myself. I will make it now that I have this recipe!

  6. SHIRLEY says:

    this looks like an awesome recipe for hummus.

  7. Heidi P says:

    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.

  8. Dave Tilley says:

    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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