Mothers Who Brunch founders, Sabrina Go and Michelle Aventajado, share a love for food. As a result, they created a brand where they can bring mothers together for a unique experience. They whip up recipes and dishes by combining their different but complementing palettes.
Here, they curated an incredibly sumptuous yet surprisingly healthy Greek spread. Recreate the Mothers Who Brunch Greek dishes by following these recipes:
Makes 4 servings
- 800g canned chickpeas, save 1/4 – 1/2 cup of the liquid
- Juice of 1 lemon
- 2 – 3 tbsp. tahini
- 3 Garlic cloves, crushed
- 2- 3 tbsp. extra virgin olive oil, save some for garnish
- 1 – 2 tbsp. chipotles in adobo sauce
- Salt and pepper, to taste
- Spanish paprika, for garnish
- Fresh parsley, for garnish
- Place all ingredients, except paprika and parsley, in a blender or food processor
- Drizzle in 1/4 cup of the saved liquid from the canned chickpeas
- Pulse until desired consistency
- Then garnish with paprika and fresh parsley
Quick tip: “We usually like our hummus slightly chunky. But if you want it to be smoother, just add more liquid from the canned chickpeas, 1/4 cup at a time.”
Yogurt Beef Kebabs
- 2 tbsp. olive oil
- 3 garlic cloves, chopped 2 cups plain yogurt
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 1⁄2 tsp. salt
- 1⁄4 tsp. freshly ground black pepper
- 2 tsp. hot sauce, optional 1 kilo beef tenderloin, cut into 1 1/2-inch cubes
- 2 large onions, chopped in large chunks 250g tomatoes
- Soak BBQ skewers in water for at least 30 minutes to avoid charring
- In a bowl, mix together yogurt, garlic, cumin, salt, pepper, and hot sauce (optional)
- Set aside half of the mixture and refrigerate. Add ground turmeric for the remaining half of the yogurt mixture and place in a large freezer bag together with the beef. Seal bag and massage it well, making sure everything is coated. Marinate for at least 8 hours or overnight
- For skewering the kebabs, start with the onion. Then add around 3 cubes of beef before topping with a whole tomato
- In a hot grill or grill pan, brush with olive oil and cook kebabs for around 1-2 minutes on each side.
- Drizzle with the garlic yogurt sauce that you set aside and serve.
Makes 2 – 3 servings
- 2 small heads of cauliflower, washed, drained, and grated (or pulsed in a food processor) to resemble rice
- 3 tbsp. extra virgin olive oil
- 1 1⁄2 tsp. salt
- 1 cup flat-leaf parsley, chopped 1⁄2 cup (packed) mint leaves
- 1 garlic clove, crushed Juice of half a lemon 1 medium cucumber, cut into small cubes
- 1 cup cherry tomatoes, halved
- Heat 1⁄2 tbsp. olive oil in sauté pan. Add cauliflower rice and cook until slightly toasted. Season with 1⁄2 tsp. salt and set aside to cool.
- In a small salad bowl, combine all ingredients including cooked cauliflower rice, remaining olive oil, and salt.
- Finally, toss well. Serve.