A Relaxed Morning – Reed Family Linen

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A Relaxed Morning

Humble Hummus? Not To Us ! It’s our staple.

Weekend Brunch

Brunch is one of my favourite meals, for good reason, it’s the perfect combination of breakfast and lunch, it’s a meal you savour on relaxed mornings, and it’s a time to load up on fresh, healthy foods or the occasional indulgence. Enjoy my fully loaded avocado toast, it’s layered, textured goodness.


–  Toast of your choice (we enjoy a sourdough or wholemeal country loaf)
– Avocado
– Vine tomatoes
– Wild mushrooms
– Fresh rosemary
– Wild rocket
– Sprouts
– Fresh Jalapeno slices
– Lemon wedges
– Hummus (see my recipe below)
– Extra virgin olive oil
– Himalayan salt & freshly cracked black pepper


This wonderfully fresh brunch is quick to prepare once your hummus is ready, if you are using a good store bought hummus, allow it to come to room temperature and drizzle with olive oil and sprinkle with smoked paprika and toasted chickpeas to serve. If you are making your own hummus, think about preparing it the day before.

Set a sunny table in your garden or throw open your doors and make use of your patio or balcony. Beautiful Reed linens and fresh flowers will add to the occasion.

Now you are ready to assemble your brunch.

Prepare a seasonal fruit platter and coffee station for guests to enjoy while you whip up some magic in the kitchen.

Pan fry your wild mushrooms with a little olive oil and rosemary until just cooked, season and set aside. Add the vine tomatoes to a baking tray with olive oil, rosemary and seasoning and bake for 15 minutes or until just charred.

Slice the avocado over the toast, arrange the roasted vegetables beside the toast and top liberally with rocket, sprouts and jalapeño slices.

Serve with a lemon wedge and obscenely large spoonfuls of golden restorative hummus.

Whether you are treating yourself or your tribe to brunch, it’s worth a little effort to set the tone for a weekend of serious downtime.

Tips For Your Homemade Hummus

I like my hummus packed full of flavour and depending on the dish, I’ll make it a thicker or thinner consistency. The perfect amount of tahini is key to balancing the deep nuttiness of your hummus.

For a really silky, creamy hummus, remove the skins from the chickpeas. You can gently squeeze the chickpeas between your thumb and forefinger, pushing upwards, the skin will peel off. The skins do add a fair amount of fibre, but removing them will yield a wonderful creamy hummus.


– 1 1/2 Cups tinned chickpeas, drained and rinsed
– 4 Tablespoons tahini
– 1/4 Cup water (2 tablespoons or as needed)
– 1 – 2 Really fresh garlic cloves
– Juice of 1 lemon or to taste
– 1/4 Teaspoon smoked paprika
– 2 Tablespoons roasted chickpeas
– Generous pinch of Himalayan salt

How To Prepare Your Hummus

Add the chickpeas, tahini, 1 clove of garlic, half of the lemon juice, smoked paprika and Himalayan salt to the bowl of a food processor.

Blend until creamy, about 3 – 4 minutes, stopping to scrape down the sides as needed.   

Taste for seasoning, it might need more lemon juice, garlic & salt to taste. You can experiment with adding more tahini, roasted bell peppers or roasted red onion for delicious variations.                                                                                                           

Add two tablespoons of chickpeas to a medium heat pan with a drizzle of olive oil and toast until golden and crisp. Serve extra bowls of hummus on your brunch table topped with the crispy chickpeas and sprinkled with smoked paprika.                                            

You can store your hummus in the fridge for 5 – 6 days. It’s great to have on hand for adding to veggie wraps and soul bowls or simply using as a sandwich spread.

Serve All Of The Above With Mimosas

A crisp glass of Nyetimber bubbles and freshly squeezed orange juice, is my personal favourite.

My brunch tips

If possible, set your table the night before.

Take the time to set up a drinks station, it will mean guests can help themselves and you can enjoy a relaxing time with everyone.

Have fruit and coconut or Greek yoghurt ready, to satiate hungry guests while you serve.

Always keep it simple – Roasted mushroom crostini’s or vegan croissants with fruit preserve will do the trick, you want to be able to enjoy it and not overstretch yourself.

Have the weekend’s newspapers or lawn games at hand to encourage guests and family to unplug and unwind.

Whether you are treating yourself or your tribe to brunch, it’s worth a little effort to set the tone for a weekend of serious downtime. Brunch at home often lingers into afternoon bubbly, long walks and fireside suppers. These are the days when I truly feel the most blessed and I deeply treasure them.

Wishing you all many opportunities to spoil the people, who bring you peace and joy.

Karen Reed.

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