20120317-223045.jpgFirst off, Welcome to the Sweet Sixteen, Indiana! First time in like ten years but whatevs. Secondly, I’m watching a show right now on Animal Planet about kittens and it’s adorable and I want kittens now.

And now on to the real post. Anyone who knows Bloomington well knows Bloomingfoods well. It’s like Whole Foods but you’re not supposed to say that aloud because Bfoods would be offended. Whole Foods will *probably* never set up shop in Bloomington because of Bloomingfoods. It is a fantastic local chain of grocery stores and the community would riot in the streets if the stores’ existence was threatened. However, Bloomingtonians also once rioted in the streets when we got our first Starbucks and that had a huge impact on the mega chain for about ten minutes. Six Starbucks coffee shops later, Bloomington has mellowed out a bit over big chains hampering our local stores.

Bloomingfoods has a wide variety of pre-made food items such as salsas, salads and cookies. Every time I visit I pick up an item called Hummbuzz. It is delicious but I’ve never really understood what’s in the bottom of it. It has hummus and cucumber stuffed in the pita which is easy enough to figure out. At the botttom is a red-colored grain. The label refers to it as bazarghan. Quick googling doesn’t give me much more information about it. I know it’s an Israeli-inspired dish and it tastes good and that’s about all I need to know. Here is my interpretation of the dish. Bazarghan is historically made using bulgur but doesn’t everyone like quinoa more than bulgur?


  • 4 pita pockets
  • 20 cucumber slices
  • roasted red pepper hummus

Ingredients for bazarghan:

  • 1/2 cup uncooked quinoa
  • 1 tsp cumin
  • 1 tsp coriander
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1/4 cup parsley
  • salt and pepper to taste


1. Cook the quinoa according to the package directions. I suggest adding the 1/2 cup quinoa to a 1/2 cup of boiling water in a medium saucepan. Lower the heat and cover. Simmer for roughly 20 minutes.

2. Once the quinoa is cooked, add the remaining bazarghan ingredients to the saucepan.

20120317-223403.jpg3. Split the bazarghan evenly amongst the pita pockets. Add 5 cucumber slices to each pita. Top with hummus.

20120317-223414.jpgServes well with sweet potato fries and an Israeli salad.

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