Denise Landis: the cook writes

Mother’s Day Brunch, Easy & Fast


Denise Landis

Denise Landis is the founder & CEO of The Cook's Cook.

Celebrate a person who has been a mentor, who has offered guidance, who has been a source of comfort. It doesn't have to be your mother.

Nut n’ Curry Hummus

What’s great about this recipe is that is is very very easy and takes only a few minutes to put together. You could get fancy and drain the canned chickpeas then rub them between your hands to remove the skins – that would give you a smoother texture – but I say don’t bother. The addition of almond butter gives a subtle twist to the flavor, and – good news! – many supermarkets sell it in small packets near the peanut butter so you don’t need to buy a whole jar. Serve this with sliced vegetables and crackers. It’s vegan and peanut-free (do check to make sure the almond butter is certified peanut-free) and a great party food.


  1. In a food processor or blender, combine the chickpeas, almond butter, and the garlic. Process to make a coarse paste. Add 60 ml (1/4 cup) of the liquid reserved from the chickpeas, and process again.

2. Add the curry powder and 2.5 ml (1/2 teaspoon) salt. Process until smooth, adjusting the salt and liquid until the mixture is smooth and seasoned to your taste. Transfer to a serving bowl and garnish with paprika and fresh parsley. Cover and refrigerate until needed. Serve with sliced vegetables and crackers for dipping.

Fruit Bowl with Coconut Rum

This is how I like to put together a fruit bowl that is fresh and flavorful and will last for days. Because it has alcohol, it’s for adults only. But you can make a non-alcoholic version by adding orange juice and shredded coconut instead of rum. Not a fan of rum? This is just as good with St. Germaine, a French liqueur made from elderflowers.


  1. In a large mixing bowl, combine the blueberries, blackberries, and raspberries. Using a sharp knife, remove all the peel and white pith from the oranges, and cut the pulp into bite-sized pieces. Add them to the bowl.

2. Cut the pomegrantes in half. Standing over a bowl (and wear an apron, the red juice will splash!), use a sturdy wooden spoon to whack the back of each half so the seeds rain down into the bowl. Remove any bits of white pith, and add the seeds and juice to the bowl of berries and orange.

3. Add the rum or St. Germaine*, and stir gently so all the fruit is washed with the liquid. Cover and refrigerate until needed. You can offer whipped cream to accompany this, but it is not necessary.

*For a non-alcoholic version, substitute 118 ml (1/2 cup) freshly squeezed orange juice and 1-2 tablespoons shreeded coconut.