Tag: dip

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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Strawberry Jalapeño Salsa

Strawberry Jalapeño Salsa1

 

This salsa is so so good. I made it the other night when few friends came over and I knew after the first bite that I had a winner. Thankfully I had clicked few pics beforehand (food blogger problems!) so I decided to make it a post.

Actually, it is quite silly of me to be presenting this as a recipe with strict measurements because, really, you can just chop, drop and taste as you go! So consider this as a rough guideline. You may substitute orange juice in the recipe with lime or make it using pineapple instead of strawberries. Summer on your plate!

 

Strawberry Jalapeño Salsa3

 

This recipe here works so perfectly and you can use it on chicken, fish, meats, tacos, bruschetta, or just scoop it up with chips! Pretty versatile. Bring it to a pot-luck or a party and I bet no one has had it before! It is sweet, tangy, spicy and has a lot going on. Strawberries are in abundance right now, so go for it!

Brighten up your Monday with this simple yet cracking dish!
Have a great week ahead! 🙂

 

Strawberry Jalapeño Salsa2

 

Strawberry Jalapeño Salsa

Serves: 3-4 | Prep time: 10 minutes

Ingredients:

  • 1 small onion, finely chopped
  • 1 jalapeño pepper, seeds removed and finely chopped
  • Zest and juice from 1 medium orange
  • Around 20 fresh strawberries, chopped into small even dice
  • Fresh cracked black peppers
  • Handful of cilantro, rinsed and finely chopped

Directions:

In a large bowl, let onion, jalapeño, orange juice and zest steep till you prepare strawberries.
Add strawberries, pepper, cilantro and toss. Chill until ready to serve.

Note: Don’t make this much more than an hour or so before serving. Like all salsas, it will wilt and the fruit may get a little mushy. An hour is the optical amount of time for the flavors to meld and the juices to start flowing. Longer than that salsa will slowly start to lose its fresh appearance.

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Veggie Shooters

For those who follow my Facebook page would know that I had posted this pic almost 2-3 days back and then happily forgot about posting the recipe. I have been really busy in designing of this blog plus I do have a full-time job to go to & blah.. blah.. blah..

I know its no reason to keep you guys waiting and all these excuses sounds lame even to me! So I am going to keep you all waiting no more and get on with the recipe. 🙂

So this dish, fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. It will be a huge hit for parties!

Another advantage is no double dipping! You don’t have to think about multiple hands going into the same dip bowl!! Eww! Imagine that!!!

Plus, you get portion-control too! 🙂

                                                                                                                    Veggie Shooters1

Think about all the different colored veggies you can use to make it look even more interesting. Raw zucchini or celery would also be great.

Of course you can use store bought dressing for time-saving but whipping up your own batch of low-fat Ranch dressing is super easy. You can make the dip and cut the veggies ahead of time, then assemble when you are ready to serve it. You can easily swap Ranch dressing  for hummus, if you are serving vegans.

This is a kids friendly recipe so it would be a huge hit among them over summer holidays!!! 🙂

Awesome way to skip the chips from your party & to avoid over-eating!!! 😉

Veggie Shooters: Servings: 8

Ingredients:

For the low-fat dip:

  • 1/4 cup low-fat sour cream
  • 1/4 cup low-fat yogurt
  • 3 Tbsp Eggless Lite Mayonnaise (I used American Garden’s)
  • 1 tsp garlic powder
  • 1 Tbsp fresh chopped chives or dill
  • 1 Tbsp fresh chopped parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 Tbsp white balsamic vinegar
  • 1 cup low-fat buttermilk

For the veggie crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 2 carrots, cut into strips
  • 8 shot glasses

Directions:

To make the dip: In a small bowl, combine the sour cream, yogurt, mayonnaise, garlic powder, parsley, chives, salt and cracked pepper. Mix well.

Stir in the white balsamic vinegar; the buttermilk. Adjust the seasoning to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooter: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

This recipe is my entry for Event by Archana’s Kitchen – Summer Fiesta

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