Traditional Hummus and Flavour Variations

Making your own hummus is easy.  Starting from dried chickpeas instead of canned increases the nutrition, the taste and helps you save money!

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  • 2 cups chickpeas, soaked, cooked and drained
  • 1/3 cup tahini
  • 2 Tbsp olive oil
  • 1/3 cup parsley
  • 2 Tbsp lemon juice
  • salt to taste
  • 1-2 garlic cloves, minced
recipe by STIR Cooking School


Add all ingredients to food processor, process until smooth. Add small amounts of water if needed to puree well. Adjust seasoning and lemon juice level and adjust if necessary.


• Pesto

• Sundried Tomatoes and Oregano

• Cooked Beets (on its own or with dill)

• Roasted Sweet Potato

• Roasted Red Peppers

• Caramelized Onions

• Curry Spices and Cooked Carrots

• Spicy Chipotle and Cilantro (swap out lemon juice for lime juice)



Garam Masala Recipe

Garam Masala is a combination of spices.  Garam means hot, masala means mixture. The hot refers not to its spicy quality but to the warming effect the spices have.

Garam Masala Recipe
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  • 3 Tbsp coriander seeds
  • 3 Tbsp cumin seeds
  • 4 tsp black peppercorns
  • 1 Tbsp green cardamom pods
  • 3 star anise pods
  • 2 tsp cloves
  • 2 cinnamon sticks, crushed
  • 2 bay leaves, crushed
recipe by STIR Cooking School


Toast the spices in a frying pan until fragrant.

Cool. Grind spices in a coffee mill(used for spices only) or high speed food processor.

Store in an air tight container for up to 4-5 months.


Sun-dried Tomato Jam on Goat Cheese Crostini

Easy tasty Recipe for entertaining!


Sun-dried Tomato Jam on Goat Cheese Crostini
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  • 1 8 ounce jar sun-dried tomatoes, in oil, drained chopped, reserve oil
  • ½ onion, thinly sliced
  • 1 clove garlic
  • 2 Tbsp. sugar
  • ¼ cup red wine vinegar
  • 1 cup water
  • ½ cup veg or chicken broth
  • 1 tsp. chopped fresh thyme
  • ½ tsp. unrefined salt
  • ½ tsp. ground black pepper
  • Crostini
  • 1 baguette, cut in ¾ in.slices
  • ¼ cup olive oil
  • freshly ground pepper
  • 5 ounces goat cheese, room temp.
  • 2 tsp. chopped fresh thyme leaves
recipe by STIR Cooking School


In a medium sauce pan over med heat ,brown onions with olive oil, sun-dried tomatoes,1 Tbsp reserved oil, and garlic, 5-7 minutes.

Add sugar, vinegar, water, broth, thyme, salt and pepper. Bring to a boil and simmer covered for 30 min. Remove lid and simmer 5-10 more min. until mixture is jam consistency.

Pre-heat oven to 400F.Line a baking sheet with parchment. Brush baguette on each side with olive oil, sprinkle with salt and pepper and toast lightly, approx. 8 min.

Mix goat cheese with thyme and spread on crostini, top with tomato jam.

Serve on a platter with thyme garnish.




Chipotle Corn Chowder

This Chipotle Corn Chowder is warming for autumn as the nights descends earlier and the days grow colder.

Chipotle Corn Chowder
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  • 2Tbsp butter
  • 1 large onion, small dice
  • 2 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 red pepper, seeded and diced
  • 1 Tbsp chipotle puree
  • 2 yukon gold potatoes, peeled, diced
  • 2 cups vegetable broth
  • 3 ears sweet corn or 2 cups frozen corn
  • 1/3 cup flour
  • 3 ½ cups milk
  • ½ tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
recipe by STIR Cooking School


In a large soup pot, heat butter over medium heat. Add onion and garlic and cook for 2-3 minutes.

Add celery, carrot, red pepper, chipotle, potatoes.

Add broth and cook until vegetables are tender, approximately 10 minutes.

In a medium bowl whisk together flour and milk. Pour into soup pot.

Add the corn kernels, thyme, salt and pepper.

Simmer for 20-30 minutes or until vegetables are tender.

Ladle soup into bowls and top with cheddar cheese if desired. Serve with warm bread or cornbread and crisp salad or slaw.


Easy Oven Roasted Tomato Sauce

What to do with all those tomatoes?

Make your own tomato sauce that tucks into the freezer for those cozy, comfort food meals. Think chili, spaghetti sauce, soup, lasagna, enchiladas!

Easy Oven Roasted Tomato Sauce
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  • 18 ripe roma tomatoes
  • 3 cloves chopped garlic
  • 1 onion, sliced
  • ¼ cup extra virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 1 Tbsp. sugar
  • 1 Tbsp. dried or 2 Tbsp. fresh basil
recipe by STIR Cooking School


Place all ingredients except the tomatoes in a large bowl and mix together. Halve the tomatoes and place in the bowl. Mix gently.

Turn onto a sheet pan with tomatoes skin side down.

Bake in the middle of the oven at 300 degrees for 2 hours.

Turn oven to 400 degrees and roast for 15-30 more min. to caramelize.

(If you prefer a less dark sauce, roast them for a shorter period of time).

You can change up the herbs for a different flavor profile, try adding cilantro, oregano, rosemary or any herb combination you’d like!

I like to puree the roasted tomatoes once cooled with a hand blender to make it smoother.This sauce freezes beautifully!



Sardinian Eggplant and Chickpeas topped with spicy yogurt

This delicious starter or light lunch combines the healthy, nutritious flavours of Sardinia.  (inspired by a recipe in Plenty More by Ottolenghi )



Sardinian Eggplant
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  • 3 large eggplants, cut into large slices
  • ½ cup olive oil
  • 1 ½ cups of chickpeas, well cooked, preserved cooking water or if using canned, 2 Tbsp. of can fluid mixed with equal amt of water
  • 1½ tsp. cumin seeds
  • 1 sm. lemon rind, pith, seeds removed
  • ½ c. greek yogurt
  • ½ cup mint, coarsely chopped
  • ½ cup flat leaf parsley, coarsely chopped
  • salt and pepper
recipe by STIR Cooking School


Place eggplant in a bowl with ¼ cup oil, season with salt and pepper. Roast on parchment paper for 40 min. and cool.

Mash the chickpeas with cumin seeds,3 Tbsp. oil , lemon flesh, ½ tsp. salt, pepper and 2 Tbsp. cooking fluid. This should be a spreadable paste.

Place yogurt in small food processor with 1 Tbsp.oil, 2 Tbsp. water, herbs, ¼ tsp. salt, black pepper. Blend until you can drizzle the yogurt, adding water if necessary.

Serve on a platter as a starter with crushed chickpeas on top followed by a drizzle of yogurt.



Poke Ponzu Bites Recipe

Poke means” to cut” in Hawaiian, simply said chopped fish in a marinade. These delicious tasting bites can be served on a wonton cracker, seaweed salad, rice or on its own as a main course with Asian noodles and lettuce.  You can make Poke out of  sushi grade raw fish, shrimp, tofu or even cooked chicken.


Poke Ponzu Bites
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  • 12oz. piece of tuna (albacore, ahi, yellowtail) cut into ½ in. pieces
  • Pozu sauce
  • 1 tsp sugar
  • ½ tsp finely grated ginger
  • 2 Tbsp rice vinegar
  • 2 scallions, chopped
  • 3 Tbsp tamari
  • 1 Tbsp mirin
  • 1 Tbsp fresh grapefruit juice
  • 1 tsp lemon juice
  • 1 nori sheet shredded, chopped
  • 1 Tbsp black sesame seeds
  • optional; add cucumber or avocado before serving
recipe by STIR Cooking School


Mix all the Pozu ingredients together in a bowl, except for nori and sesame seeds.(can be made 1 day ahead)

Add the fish and sesame seeds to the Ponzu sauce and toss gently.

Place in appetizer tasting spoons and top with shredded nori .


Carrot Cake Energy Balls

Carrot Cake Energy Balls
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  • ½ cup coconut (unsweetened)
  • 1 ½ cups dried apricots
  • ½ cup hemp hearts
  • 1/3 cup coconut oil
  • 2 tsp cinnamon
  • 2 Tbsp grated fresh ginger
  • 1/2 tsp nutmeg
  • 2 tsp vanilla
  • ½ cup coconut flour
  • 1 cup finely grated carrots
  • extra coconut for coating
recipe by STIR Cooking School


Add all ingredients except coconut flour and carrots to a food processor. Process until mixture breaks down and starts to stick together.

Add coconut flour and process until well incorporated.

Add carrots and pulse just until combined.

Scoop out about 1-2 Tbsp, depending on the size of ball you prefer. I use a small ice cream scoop to ensure uniformity. Squeeze gently to form ball, then roll in the palms of your hands until you have a nice sphere.

Roll in coconut, press gently to ensure it adheres.

Store in fridge or freezer.

Makes approximately 28 balls.


Kimchi Chigae/Jjigae

This warming soup is a great way to use up older kimchi you may have in your fridge.  It is quick to prepare yet has deep flavour from the addition of the kimchi!

Kimchi Chigae/Jjigae
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  • 2 Tbsp butter
  • 1 Tbsp sesame seed oil
  • 1 onion, finely chopped
  • 2 cups kimchi, drained
  • 1 garlic clove, minced
  • 1 tsp black pepper
  • 3 cups water
  • 2 Tbsp tamari or soy sauce
  • 1 block medium tofu, diced
  • 1 Tbsp butter, at end
  • green onion to garnish
  • bean sprouts for serving
recipe by STIR Cooking School


Sauté onion in butter and sesame oil in a pot over medium heat. Cook 5 minutes until tender and translucent.

Add kimchi, cook for 5-7 minutes, until tender and more translucent.

Add garlic clove and pepper. Stir. Add water and tamari. Bring to a simmer.

Add tofu and stir gently. Cook until tofu is hot, around 5 minutes. Stir in butter just before serving. Garnish with green onions and bean sprouts.



Kimchi Kit

Festive White Bean Dip

Festive White Bean Dip
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  • 2 cups white navy or cannellini bean s- soaked overnight, rinsed and cooked until tender
  • 2 cloves garlic
  • 2 Tbsp fresh lemon juice
  • 1/3 cup olive oil
  • ¼ cup fresh Italian parsley leaves
  • salt
  • freshly ground pepper
  • 1 tsp dried oregano
recipe by STIR Cooking School



Red Dip - 2 roasted beets(roast for 45 min. 400 degrees)

Green Dip - 1 cup cooked edamame


-Dip crudités, pita, roasted veggies on a skewer

Place all ingredients in food processor, pulse until coarsely chopped. Season with salt and pepper.

Place in bowl or individual mini bowls or jars and serve with dippers.

Red Dip-Add roasted beets to the white dip and mix well.

Green Dip-Add edamame to white dip and mix well.

For a super festive look, layer the 3 colours of bean dip in a small glass jar and place raw veggies sticks into the dip for fun individual appies. (Cuts down on those double-dippers too).