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When it comes to brunch, I prefer to start my day by switching things up and taking the savory route. Instead of the typical eggs and bagels, try making something new this weekend! Like my homemade hummus masabacha platter served with pita and tahini or marinated tempeh salad! Both are so packed with flavor, there’s something for everyone to enjoy!

simple blank notepad on rustic wood table, background


Masabacha is a popular variation of the classic hummus dish. This version is typically served with whole chickpeas and tahini sauce. I added my own style to this dish by sautéing the chickpeas in Middle Eastern spices!

3 cups cooked chickpeas 

3 tbs. sesame paste 

1-2 garlic cloves, or 1/2 tsp. garlic powder

3 tbs. lemon juice 

1/4 cup boiling water 

2 tbs. olive oil 

For the sautéed chickpea topping

1 cup cooked chickpeas 

2 tbs. olive oil 

1/4 tsp. paprika

1/4 tsp. cumin

sprinkle of cayenne pepper (optional)

salt and pepper to taste 

1. In a food processor or blender, blend all the hummus ingredients together until smooth. If you want a thinner consistency, simply add a splash of water.  

2. In a pan, sauté the chickpeas with the spices over medium heat for 1-2 minutes until fragrant. Serve over the hummus with hard-boiled egg, tahini, and pita bread. 


If you’re new to tempeh or haven’t enjoyed eating it in the past, give this recipe a try! Tender chunks of tempeh marinated in a slightly sweet Asian dressing brings a hearty almost meaty texture and flavor to ordinary salad greens.

1 pack tempeh, cut into cubes

Fresh salad greens

Sweet potato chips

Grated beets

For the dressing/marinade

2 tbs. sesame paste 

2 tbs. soy sauce or tamari

2 tbs. water 

4 tbs. balsamic vinegar 

1/2 tsp. salt 

1 tsp. toasted sesame oil 

2 tbs. maple syrup 

1. In a mixing bowl, whisk the dressing ingredients together until smooth.

2. Steam the cubes of tempeh for 15 minutes. If you don’t have a steamer, place the tempeh in a wide shallow pan, then cover the tempeh halfway with water and bring to a boil. Cook for 15 minutes until tender, flipping the tempeh halfway through.

3. Once cooked, add the tempeh directly to the dressing and place in the refrigerator for at least 30 minutes up to overnight. Serve over greens with your favorite vegetables thinly sliced. Drizzle marinade over the salad like a dressing. 


This recipe can be used as a marinade, in sandwiches, as a dip, or as a salad topping!

1/2 bunch fresh parsley 

1 bunch fresh cilantro 

6-8 spicy jalapeños, or any green chili peppers

1/2 tsp. salt 

1/4 cup olive oil 

2 tbs. white vinegar 

Water, to loosen (optional)

1. Blend all the ingredients together until a smooth paste forms. Add a splash of water for a runnier consistency. Store in the fridge in an airtight container for up to 10 days.

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