Not your Average Hummus

All of this spring weather has me thinking about delicious appetizers to graze on while sitting outside with a group of family or friends. I have always been a huge fan of your average roasted garlic chickpea hummus, however a few weeks ago I found lentil and sundried tomato hummus at the grocery store. I bought it, loved it and decided this would be my next recipe to experiment with.

Since I found the recipe on the Oh She Glows I have made it twice and loved it more and more! As I always do, I took this recipe and made it my own. Being a garlic lover I obviously added more garlic to the recipe! (This is not the recipe to share when talking to people you have never met before) My mom has always cooked with copious amounts of garlic since I was little, so it is only natural for me to eat garlic with every meal.

I will admit I am horrible for making actual measurements when making hummus, however below I gave the approximate measurements. I always taste it and see what it is missing and go from there.


This hummus has made for a very satisfying lunch. Alongside a lot of fresh vegetables, it provided a sufficient amount of protein to make you feel comfortably full.

Today marks the last day of my Post-Graduate program, I am officially a Corporate Communications Specialist. I am eager to embrace the world of communications and I cannot wait to begin my first job in this industry.



Lentil Hummus

Adapted from: Oh She Glows


1 cup of raw lentils (look for the process to cook lentils)

2 tbsp. olive oil

1 tbsp. tahini

The juice of 1 lemon

3 large garlic cloves (minced)

salt and pepper to taste


1. Start by cooking lentils. While this is occurring, it may take 20-30 minutes, begin with the olive oil and tahini in the food processor.

2. Then add the juice of 1 lemon and minced garlic cloves.

3. Once lentils are cooked, you can let them cool or just add them to the food processor warm. (I couldn’t wait for them to cool down)

4. Puree until combined to your desire and add salt and pepper to taste.


White Kidney Bean and Kale Soup

It’s that time of year again, school is coming to an end quickly and this time I am embracing the working world! Looking back on myself in September I have grown and changed so much, I truly have learnt a lot about myself and met so many wonderful people.

This blog began as an class project and throughout it I have developed a passion to experiment with recipes and decided I will continue to blog. This time during all the hustle and bustle of finishing assignments I made a study break to make this delicious White Kidney Bean and Kale soup.


This soup was incredibly hearty, colourful and flavourful. I am not a fan of those recipes that provide a lot of leftovers, this provided enough for four bowls, which was perfect for me!

I found this recipe on Chateline, but I made a few changes based on what I had in my kitchen. I had cooked quinoa already made from making my Chocolate Quinoa Avocado Muffins (keep scrolling for the recipe) so I was able to put it in already cooked which sped up the cooking process.


Overall, if you are looking for a healthy, filling soup you have found it! I will be making this again.

Try this recipe out and let me know what you think!



White Kidney Bean and Kale Soup

Adapted from: Chateline


1 tbsp vegetable oil (I used olive oil)

1 onion, chopped

2 carrots, chopped

2 garlic cloves, chopped

1 tsp cumin

1 tsp coriander

1/3 cup dry quinoa

2 cups vegetable broth (I used chicken)

1 can of white kidney beans

2 cups of baby spinach (I used kale)


Heat a large saucepan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Add carrot, garlic, cumin, coriander and quinoa. Cook for 2 more min. Pour in broth and 2 cups water. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until quinoa is cooked, about 15 more min.

Stir in beans and spinach. Cook until beans are hot and spinach is wilted, 2 to 3 more min. Serve immediately.