Dirty Hummus


Did you guys know I’m a board game nerd? I am. And we host game night about once a month with just a handful of other people. We usually try to make it after dinner time so we can do appetizers and drinks while we chat and play. Everyone brings a dish and a game. We usually eat all the food and only play one or two games. This time it was Cards Against Humanity and Qwirkle. I highly recommend both. Heads up: play Cards Against Humanity with friends before you play with a family member or co-worker. I just saved you from a lifetime of awkward family dinners and silent elevator rides.

Any who, for my dish this time I decided to attempt to replicate my favorite dish from York St. Cafe. They have an appetizer they call “Dirty Hummus”… I gave it a whirl.

I used:

1 TBSP lemon juice

a container of store bought plain hummus

half of a red pepper

half of a green pepper

half of a red onion

1/3 cup to 1/2 cup of BBQ sauce

1/2 cup shredded sharp cheddar cheese


I diced the red pepper, green pepper and red onion and folded them into the hummus. Olives are in the dish at the restaurant but I didn’t have them on hand and they aren’t my favorite anyway.


I added 1 TBSP of lemon juice to cover the bottom of a glass oven safe dish (but I didn’t grease the dish). Then I spooned in the hummus mixture. I added about 1/3 to maybe 1/2 cup BBQ sauce in an even layer over top. I topped it off with a healthy layer (1/2 cup ish) of shredded sharp cheddar cheese.


Bake at 350F for 15-20 minutes until cheese is well melted and BBQ sauce is bubbling around edges. Serve with pita chips or warm pita bread. It was so popular that didn’t have time to snap a picture of the finished product.

Grown up Mac-n-Cheese

Everybody loves a good macaroni and cheese recipe, myself included. I have a favorite classic recipe that I usually bring as a vegetarian friendly contribution to Thanksgiving so I think I’ll be sharing it later in the fall. But I also happen to have a more summer inspired hot pasta recipe that I like to call “Grown Up Mac-n-Cheese” and its always a hit. It’s based on a recipe my aunt gave me but I doctored it up a bit so it has a little bit of *zing* to it. It also is super easy and fast since it does not require making a roux like a traditional macaroni recipe.


What you will need:

16oz of Sour Sream – I used reduced fat

16oz of Cottage Cheese – small curd is best

1 lb of Penne pasta

2 cups shredded sharp cheddar cheese

2 – 2.5 tsp (I’ve even been known to do 3 tsp) Worcestershire sauce

1 bunch green onion (diced)

1 1/2 tsp salt

1/2 tsp pepper



Preheat oven to 350F

Cook penne noodles according to box and drain.

Mix sour cream, cottage cheese, and Worcestershire sauce in large bowl. Use hand mixer to break up clumps and blend gently. Add green onion, salt and pepper in large bowl. I usually just toss them all in the stand mixer in one step.

In a large bowl, mix pasta with the sour cream mixture together. Pour into greased 9″x 13″ pan, cover with foil. Bake for 30 minutes. Remove from oven and remove foil. Sprinkle shredded cheese on top and bake uncovered for another 10 minutes or until bubbling. Allow to stand 10 minutes before serving.


Enjoy! It’s a favorite around here!

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