Canadian-style hummus

We don’t grow lemons in Canada, so this hummus uses apple cider vinegar instead.

Where’s the lemon? Well, we don’t grow lemons in Canada, so this hummus uses apple cider vinegar instead, creating a homegrown version of a traditional, heart-healthy vehicle for eating more vegetables and whole-grain crackers.

Canadian-style hummus

Makes 8 servings (2 cups)

Ingredients:

One 19-oz can chickpeas, well-rinsed and well-drained
2 tbsp apple cider vinegar
1/4 cup tahini
2 cloves garlic
2 tbsp cold-pressed canola oil (if you only have regular, no worries)
3 tbsp water
1 large or 2 small roasted red peppers (Mairlyn uses bottled.)
1/8 tsp iodized salt
Dash of ground paprika

Method:

1. Combine chickpeas, vinegar, tahini, garlic, oil, water, red peppers, salt and paprika in a food processor, and pulse until smooth, scraping the bowl as needed. Let stand for at least 20 minutes before serving to meld flavours. Store leftovers in the fridge for up to 3 days.

Per serving (1/4 cup): 132 calories, 7.7 g fat, 0.8 g saturated fat, 0 g trans fat, 106 mg sodium, 7.2 g carbohydrates, 1.7 g fibre, 0.5 g sugar, 0 g added sugars, 2.7 g protein

Courtesy Mairlyn Smith
mairlynsmith.com
@MairlynSmith

Crème Brulee

Satisfy your sweet tooth with crème brulée!

Indulge yourself with this fruit topped creamy and caramelized dessert.

METHOD

  1. Combine heavy cream and coffee beans. Seal and infuse together in the fridge overnight.
  2. The next day – Preheat oven to 300 F and heat some water in a kettle.
  3. In a saucepan, strain heavy cream, reweigh and top back up to 400 g. Combine innards of vanilla bean, and the pod.
  4. While this comes to a simmer, whisk together egg yolks, sugar, and sea salt.
  5. When the cream comes to a gentle simmer, remove the vanilla pod and slowly start to pour it into the yolk mixture while constantly whisking. Please do this slowly so not to cook the egg yolks.
  6. Pass mixture through a mesh sieve into a large pouring vessel. You may use a large glass measuring cup.
  7. Place ramekins into a larger, rimmed baking pan.
  8. Fill the pan with hot water so it reaches about ¾ – 1” up the ramekins. Fill ramekins with cream mix.
  9. To eliminate any bubbles, use blow torch very lightly over the cream mix. It will pop all the surface bubbles.
  10. Bake for 45-50 mins. Custard will be set but they will jiggle in the middle. Do not over bake as the custard will lose the creaminess we want. If the whole ramekin jiggles, leave in the oven a while longer.
  11. Remove tray from oven, and then carefully remove the ramekins. Let them cool to room temp, and then place them in the fridge overnight. You can do this process 3-4 days ahead of time.
  12. When you’re ready to serve, coat with a thick layer of icing sugar and toast with a blow torch.
  13. Top with berries and serve.