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Hummus Hiatus

It has been 33 days since we last posted a hummus recipe.  33 days!  We think that’s a record for us!  Some of you were probably starting to wonder if we were okay!

Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)

But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of our favourite dip the best food ever.


This time around we looked Eastward for some inspiration and made a Curried Hummus!  We suppose that makes it more middle-eastward, but we won’t get too picky about details.


But seriously, our hats go off to the people of the Middle East!  Boy do they know how to cook!  We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!


And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.

And you know what?

We think we nailed it 🙂

Curried Hummus


Total Time: 10 min
Makes: approx. 2 cups


2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste


Add all ingredients to a food processor or a high-powered blender and process until smooth.  Add up to 1/4 cup extra water if it is too thick.  (Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)


Do you like Middle-Eastern cuisine?

The Positive Side of Winter

The last few days have been lovely.  With temperatures above 10 degrees, we almost forgot it was December!

But, alas, all good things must come to an end.  The temperature is on the decline again, and this time it looks like old man winter is going to be sticking around a little longer.  sigh.

But on a positive note, it makes this the perfect opportunity for us to share with you this soup:


Roasted Red Pepper soup with roasted red pepper and lime cream.  (Again, it’s exam time and we don’t have the desire or extra brain capacity to think of a shorter name…)

But what’s in a name? It’s what’s in the soup that matters, right? 🙂


And trust us, there is nothing in this soup but delicious, wholesome ingredients that will warm you up on a cold day.  It’s creamy, its flavourful, and it’s bright red- what more could you ask for in a bowl of soup?  The cream is optional, but it definitely adds some flair to it, and makes it look pretty.


It’s a known fact that food tastes better when its pretty 🙂

Roasted Red Pepper Soup


Time: 1.5 hours (if roasting peppers yourself)
Serves: 2-3


3 red peppers, halved and seeded

1/2 white onion, diced
1 clove garlic, minced
1/4 c. sundried tomatoes (squeezed of excess oil)
1 tsp oregano
1/2 c. cottage cheese
1-2 c. vegetable stock (depending on how thick you like your soup)
salt and pepper, to taste

For the Cream:

1/4 c. cottage cheese
1/4 of a roasted red pepper
1 tsp lime juice
water, if needed.


Place the pepper halves cut-side down and roast at 350F for 30-40 minutes, or until skins become slightly blackened.

Heat a small amount of oil in a medium-sized pot.  Add onion and saute until they are softened and translucent.   Add garlic and tomatoes and cook for another 2-3 minutes, until fragrant.  Add oregano and stock and bring to a boil.   Once the pot starts to boil, remove from heat and allow to cool slightly.  Place roasted red peppers and cottage cheese in a blender or food processor and blend until smooth.  Add the contents of your pot to the food processor and continue blending until smooth.  Pour the pureed soup back into the pot and bring it to a boil again.  Turn the heat to low and allow to simmer for another few minutes, adding salt and pepper to taste.

For the cream, place cottage cheese, roasted red pepper and lime juice in your food processor or blender and blend until smooth, adding water if needed (the amount of water will depend on your preferred thickness).

Pour soup into bowls and then using a spoon, put the cream in a swirl patter on the top. Then, using a butter knife or the handle of your spoon, start from the center of the bowl and drag outwards to give that “spider web” effect.


What’s your favourite soup (or meal!) to have on a cold winter day?

Cross-Cultural Dipping

Today, we’re bringing you the last of the three hummus recipes that we told you about in last week’s What I Ate Wednesday post.  (We’d like to point out that we’re actually getting to all three of them before this week’s What I Ate Wednesday, so koodos to us! :))

So let’s do a quick recap.  First, we made Spinach hummus:


And that recipe turned out so well, that we decided to try our hand at Roasted Garlic Hummus:


But here’s the thing.  No matter how often we eat hummus, or even how much we eat in one sitting, we never get tired of it, and we never truly satisfy our craving for it.  So after we had made (and devoured) both of these delicious creations, we knew we just couldn’t stop there.

But there was one problem.  We had completely run out of tahini!  Tragic, we know.  But with our hummus craving reaching an all-time high, and only getting stronger, we had to get creative.

Enter peanut butter.  (is there anything peanut butter can’t fix?)


Of course, we weren’t going to try to make a traditional hummus with peanut butter.  It’s distinct flavour deserved something a little more exciting than that!

So we open the fridge and realize: we have limes, we have ginger.  this could be good.


And what did we end up with?  Thai peanut-ginger hummus.

Oh yeah.

We have to say, out of the three hummus recipes that we made last week, this one was our favourite.  It was so unique and full of flavour- We suppose you could call it a middle-eastern-Asian fusion.  (is that a thing?  We don’t know, but it should be!)


If you’re tired of traditional hummus flavours, you should definitely  try this stuff!  (We also can’t be friends, but that’s something else altogether ;))

We have since bought a new jar of tahini, so we’ll probably be back in the near future with some new hummus recipes, but not without making a few more batches of this stuff, first! 🙂

Happy dipping!

Thai Peanut-Ginger Hummus


Time: 10 min
Makes: ~2 cups


2 c. cooked chickpeas (~1 can drained and rinsed)
1/4 c. olive oil
1/4 c. peanut butter (we used all-natural, but use what you have!)
2 tbsp lime juice
2 tbsp low-sodium soy sauce
1-2 tbsp fresh ginger, finely chopped
2 medium garlic cloves, minced
1 tbsp hot pepper flakes (optional)
pepper, to taste
water (up to a 1/4 c, if needed)


Place all ingredients in a high-powered blender or food processor (except for water) and blend until smooth.  Gradually add water if you would like your hummus to be smoother.


What is the most interesting hummus flavour you have tried?

A Healthy Addiction

Avocados are something that we basically always have a craving for. It’s one of the most versatile foods out there, and pretty much makes everything better. If we each had a dollar for every time we said “Avocado would be really good on this.” we could probably quit school and go straight to retirement.

We understand that not everyone likes avocados (gasp!) but if you fall into that category, we implore you to give them another chance. There are so many different ways to use them, and they are so so good for you!

These fruits contain so many nutrients, including fibre, potassium, Vitamin E and the B-vitamins, as well as helping the body absorb the fat-soluble vitamins.  For more avocado nutrition info, go here [source] <– a whole website dedicated to avocados! We must be in heaven.

We use avocados for so much more than guacamole and you can be sure that they will be making a regular appearance on our blog!

Today we had a craving for two things: Avocado (obviously) and salad (also somewhat of a given).  Our first thought of course was to just slice up an avocado, top it on our salad and be done with it, but instead, we got a little more creative.

  So we made salad dressing instead!  Avocado lime dressing, to be more specific.  Oh Boy was this delicious!  As a matter-of-fact, we believe that this stuff could convert any so-called “avocado-hater”!  Bold statement, yes, but that is how extremely delicious this is.

The flavour is really bright and refreshing, but super creamy at the same time.  It also doesn’t have a really strong avocado-y taste, because of the lime, which is why we think this is a recipe that even people who don’t like avocados could get into.

And you know what else?  It only has 5 ingredients.  5 pretty inexpensive ingredients, too, so it won’t break your bank.

This is probably one of the healthiest salad dressings you will ever eat, and quite possibly one of the most delicious, if we do say so ourselves 😉

Ridiculously easy, ridiculously healthy, ridiculously delicious.  We dare you not to lick the food processor clean!

Creamy Avocado Lime Dressing

Time: 5 min

Makes: 3/4c.


1/2 ripe avocado

1.5 tbsp lime juice

1/2 c. water

1/2 tsp salt

pepper, to taste


Put everything into the food processor (or blender) and blend!


What’s your favourite way to enjoy avocados?

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.


I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties


2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper


Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.


1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion


Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min


2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract


Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?