Hines Interests Gets Cooking With Culinaire

From left to right: Mark Clegg, George Lancaster, and Sandra Porter cooking with Culinaire
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HANDS-ON Team-Building Gets the Culinaire Treatment

Sensational Summer recipes were shared as Barbara McKnight served as chef, teacher, and inspiration for Hines Interests corporate communications afternoon team-building event held at Culinaire - Inspired Cuisine & Events on August 2nd.  

"Thank you Chef Barbara McKnight for teaching us some of your secret recipes!"
​- Mark Clegg, VP - Corporate Communications, Hines Interests

Barbara and Hines Interests employee Cameron Springer preparing a Stone Fruit Caprese
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SENSATIONAL HEALTHY SUMMER APPETIZER

​Red Pepper Hummus

1/2 cup (60 ml) fresh lemon juice, about 1 large lemon
1/2 cup (60 ml) tahini 
2 small garlic cloves, minced
**If garlic is not desired, sub 1 small shallot, chopped
1/4c  extra virgin olive oil, plus more for serving
1  teaspoon ground cumin
1 t sea salt, or more to taste
Pinch cayenne pepper (optional)
2 (15-ounce) cans chickpeas or 3 cups (250 grams) cooked chickpeas, drained and rinsed  (save some liquid)
1 cup chopped roasted red peppers (fresh or canned) drained and patted dry,
plus 2 T extra for garnish
Parsley, smoked paprika, olive oil for garnish

• Place lemon juice and tahini in food processor, let run 1-2 min.
• Add garlic or shallot, olive oil, seasonings, let run 30 sec.
• Add chickpeas, let run until fluffy.
• Add roasted peppers, let run until smooth.
• Correct seasonings, spread in flat bowl, drizle olive oil over top and sprinkle on some parsley, extra chopped peppers and the paprika to garnish.