Category: Dips

Mango Red Paprika Hummus {Healthy & Low-fat}

I love dips dearly, hummus and salsa being my absolute favourite. Mango season means making mango salsa every other day in this household and chips are always welcome but I don’t really even need any accompaniments with it. I eat dips by spoonfuls tbh! But I had never thought of adding mango to hummus so I was very skeptical before attempting mango hummus the first time. Also, I know I am quite behind in blogging all the mango recipes I made this Summer as the mango season is almost over in most parts of our country. But if, like me, you keep stash of mango cubes in the freezer for rest of the year then you are in luck and can still make this delicious hummus in any season for that matter (read recipe notes)!

This hummus is full of healthy ingredients and contains good fat from mango and olive oil. The hummus doesn’t require using Tahini which means you already have all the basic ingredients in your pantry. I use dry roasted sesame seeds instead of Tahini. The dry roasted cumin and red paprika lends a great depth of flavour to the hummus. I love serving it with multigrain lavash or as a spread on toasted whole wheat bread.

I hope you all have a fantastic weekend (while I sulk because I work Saturdays 😞) with a bowl of this luscious mango hummus in one hand and a book in the other. Enjoy!

Print Recipe
Mango Red Paprika Hummus
Course Appetizers
Cuisine Middle Eastern
Prep Time 10 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine Middle Eastern
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. In a fry-pan heated on a medium high heat, add sesame seeds and cumin seeds. Reduce the heat and let it dry roast until they slightly change their colour (about 5-7 minutes) to pale brown.
  2. In a blender or food processor jar add all the ingredients and blend on high speed until smooth. If needed, add a bit more olive oil to bring everything together.
  3. Transfer the hummus to a serving bowl and sprinkle a pinch of red paprika on top. Serve with nachos, lavash, toasted bread or veggie crudités. Keeps well stored in an airtight container in the refrigerator for 3 days.
Recipe Notes

For this recipe, frozen mango could be used as well. Just thaw the mango until it reaches room temperature and it's ready for hummus.

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Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing

Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing4
Past 10 days were a blur at our house.. Between Karva Chauth party and my girl gang gathered at the house for the wedding, I hardly had time to squeeze in a blog-post. Those were such good days and in all honesty, I didn’t want them to end! Exciting times filled with fun, laughter and so much joy!! I’m going to cherish the precious memories of this time spent with friends and family forever. Moments like these is what makes our life worthwhile.
Between all the festivities of the past weekend and coming weekend, I am doing a detox of my own with fruits, soups, stir-fries and salads. Gearing up for the next big weekend, you see! You won’t believe how many great recipes I have lined up for you all! But before that enjoy this humble dish which truly deserves a place in your repertoire! 🙂
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing2
Today’s recipe is simple but totally lip-smacking.
I mean it has potatoes & peanut butter in it so of course! 😉
Just some roasted veggies with healthy yet delicious dressing. Perfect for the ‘touch of cold’ weather we are experiencing here.. It is great as a side dish or as a whole meal in itself.. I had it for dinner and could not finish it entirely. The recipe can easily be doubled, tripled or quadrupled as per your needs. I used regular potatoes but baby potatoes would be amazing too!
Oven Roasted Asparagus & Potatoes with PeanutButter & Buttermilk Dressing3
Roasted Asparagus & Potatoes with Peanut Butter & Buttermilk Dressing
Serves: 2 as a side-dish or 1 as a lunch/dinner
Ingredients:
Roasted vegetables:
  • 4 small potatoes, cut into 1-inch cubes or 12 baby potatoes, halved
  • 20 spears of asparagus cut into 5-inch pieces, hard woody ends discarded
  • 1 tsp olive oil
  • Salt & pepper, to taste

Dressing:

  • 4 Tbsp buttermilk
  • 1 Tbsp + 1/2 tsp crunchy peanut butter
  • 1/4 tsp honey
  • 1/4 tsp red chilli flakes
  • 1/2 tsp lemon juice
  • salt & pepper, to taste

Directions:

  1. Preheat the oven to 200ºC/400ºF. Arrange prepared potatoes and asparagus on the baking tray. Sprinkle with oil, salt and pepper and toss together. Let it bake in the oven for 10-12 minutes. Remove the asparagus from baking tray and return the tray to oven. Let the potatoes bake for another 15 to 20 minutes till fork-tender.
  2. In a small bowl, mix together all the ingredients for the dressing.
  3. Serve the roasted vegetables smothered with the dressing.

Enjoy!!

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Skinny Beetroot Hummus

Skinny Beetroot Hummus2

I’m a huge fan of hummus and can’t get enough! I can have it for all three meals of my day. Oh-yeah! 🙂

A quick, low-fat, protein-packed and super-easy home-made hummus! A pink hummus! As a dear friend quoted ‘If I could I would cover my life in pink!’ I would too!

The hummus gets its pink color from the addition of a boiled beetroot. If you are not a big fan of beetroot, still add it as I promise you won’t be able to taste it at all! It’s sooo good!!!

I stirred in lemon zest to finished hummus and it went a notch up! It became truly Ah-mah-‘zing’ actually!!!

Cheese-lovers can add Parmesan cheese (to be added during blending) to this lovely appetizer but I wanted to keep it low-fat so I skipped it.

So let’s blend-blend!

Skinny Beetroot Hummus1

Skinny Beetroot Hummus

Serves: 4 | Stays fresh for 3-4 days, refrigerated in airtight container

Ingredients:

  • 1 cup chickpeas, soaked overnight, boiled and drained
  • 1 medium beetroot, peeled, boiled and roughly chopped
  • 2 cloves garlic, crushed
  • 1 Tbsp Tahini
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • salt, to taste
  • zest from 1 lemon

Directions:

Add boiled chickpeas to the blender jar. Add garlic cloves, tahini and 2 Tbsp olive oil to jar and blend.

Add 1 Tbsp lemon juice and salt and blend again.

Add beetroot pieces and remaining lemon juice and olive oil to blender and blend till smooth and creamy.

Stir in lemon zest, transfer to a serving bowl and serve.

*Soak chickpeas overnight. If short on time, soak them in just boiled water for at least 3-4 hrs. It will take a bit long to cook but will do the job.
*I used pressure cooker for boiling chickpeas and beetroot both. I boiled them separately.

Accompaniment options: Pita bread, Nachos or Tortilla chips, My Skinny Carrot Sticks, veggie crudites or simply a spread on toast! Sky is the limit actually!! 😉

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