- 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 vegetarian just loves hummus. I never knew it was this simple ty for sharing
Mmmm hummus. One of my absolute favorite snacks. I like your chickpea substitution suggestions.
Humus is so healthy and such a great dip. Thanks for sharing.
my son loves hummus will have to try your recipe, it looks great
I adore hummus but have never made it for myself. I will make it now that I have this recipe!
this looks like an awesome recipe for hummus.
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.
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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