I love dips dearly, hummusand salsabeing 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!
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.
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.
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.
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.
After radio silence for 3 weeks, I’m back. Again. Can’t say for how long but I am here. So how are things guys? Here, monsoon has almost arrived and summer is officially over (for good!). But here I am, with a huge backlog of summer recipes. What am I to do when all these days I have been cooking all things “summery” regularly but not getting time to post them. Let’s just say that it is still summer somewhere in the world, right?! 😉
I love anything and everything Italian so when I came across this pretty looking salad on Sommer’s amazing blog I knew I had to get to it pronto. It is so good and SO refreshing! Zests of orange and lemon, al dente pasta, orange chunks, tiny tomatoes and torn basil all tied together with olive oil and Parmesan cheese. What’s not to love? Must try, whatever time of year it is for you.
I hope you’re having an awesome weekend.
Stay cozy, it’s gonna be a rainy one! xx
Place a large pot of salted water over high heat. Bring to a boil and cook the pasta according to package instructions. Drain the pasta and set aside to cool.
Meanwhile, zest the orange and lemon. Place the zest and the juice of lemon in a large bowl. Add the olive oil and whisk. Peel the orange, gently break the segments apart and seed them. Place them in the bowl.
Slice the tomatoes in half and add to the bowl. Then pour the drained pasta over the tomatoes and gently toss to coat. Add the scallions and basil leaves to the bowl and toss. Salt and pepper generously, about 1/2 tsp salt and 1/8 tsp pepper. Refrigerate until ready to serve.
Note: I didn’t have scallions at hand so I had to skip them but they are highly recommended as it’d add some crunch & make the dish all the more flavorsome. 🙂
I know you think that my blog has sort of turned into a baking blog with a savory recipe seldom thrown here and there which again involves some sort of baking! (Humph.. Do I make sense?) So after throwing so many sugar-laden desserts week after week, I thought a savory recipe for brunch or breakfast (which does not involve baking) would be a great way to redeem my past actions. And when the recipe is so healthy, no-carb and wholesome, I’m sure many of you’ll be ecstatic.
With this recipe, turn your regular scrambled egg breakfast into a fancy brunch dish. With summer upon us, we require as many quick-fixes as possible. I mean, who wants to turn on the oven or spend time in the kitchen slogging over the heat! Low-fat and clean eating becomes a necessity when days are so hot and humid. This recipe absolutely fits the bill as an all-rounder meal suitable for breakfast, brunch, lunch and dinner.
This dish is so colorful because of zucchini, carrots and broccoli. As for the recipe, these are the measurements I followed but this dish does not require following a recipe to the T so feel free to make any adjustments. Use whatever vegetables you have at hand. Go vegetable crazy! Bell peppers and beans would be quite awesome too.
1/2 tsp Italian seasoning (or any seasoning of your choice)
1/2 Tbsp butter
2-3 large eggs
1 Tbsp milk
salt and pepper, to taste
4-6 lettuce leaves, washed and dried (any lettuce of your choice is fine)
In a skillet, heat 1 Tbsp oil over medium heat. Add garlic and onion to the skillet and saute till golden brown for about 2-3 minutes.
Add broccoli and carrots and saute for another minute.
Add zucchini and cook until just warm. We want the vegetables to have crunch and not be mushy. Mix in red chili flakes, Italian seasoning (or seasoning of your choice) and season with salt and pepper. Place this mixture in a small bowl.
Wipe the skillet (used to saute vegetables) with paper towel and heat 1 Tbsp butter in it over medium heat. In a mixing bowl, crack 2-3 eggs and whisk them together with milk until well-beaten. Add pinch of salt and plenty of pepper.
Tilt the skillet to ensure the entire pan is coated in the melted butter and pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened.
To serve, place the scrambled eggs on a lettuce and top with onion and vegetable mixture.
A classic whole wheat chocolate chip cookie with a glass of milk! Match indeed made in heaven!
Imagine to be able to have a healthier version of the buttery classic. After receiving rave reviews about Inside Out Chocolate Chip M&M Cookies (Thank you all!), I decided to recreate them into a classic chocolate chip version. I used olive oil instead of butter this time around and skipped milk completely. The result was amazing. I am not claiming these cookies to be skinny or low-fat. They are still 120 calorie each (assuming you get exactly 30 cookies) but you won’t miss the evil fat here, trust me! Come on, olive oil is a good fat and so is whole wheat!
If you’re crispy cookie person then flatten the cookie dough a bit more as per your liking and let them bake for an extra minute or so. When baked thick and puffy, these cookies are soft and equally chocolicious. These cookies are also great as ice cream sandwiches. You won’t be able to stop at just one, I know you guys too well! 😉
Enjoy & have a gorgeous weekend!
Eeeep… I am off to a road trip and shall share more once I am back! 😊
Whole wheat Chocolate Chip Cookies ~ Eggfree & Vegan
Yields: Around 30 cookies | Prep time: 15 minutes | Chill time: 30-60 minutes | Bake time: 14-15 minutes
3 Tbsp flaxseed powder + 9 Tbsp water
1/2 cup olive oil (coconut oil or unsalted butter can be substituted)
1/2 cup brown sugar
1/4 cup date syrup
2 Tbsp vanilla extract
2 + 1/2 cups whole wheat flour
1/2 Tbsp baking powder
1/2 tsp salt
1 + 1/4 cup mix of dark & milk chocolate chips
In a small bowl, mix together flax seed powder and water. Set aside for 10 minutes.
In a medium bowl, sift together whole wheat flour, baking powder and salt. Set aside.
In a large mixing bowl, whisk olive oil and sugar together til completely incorporated. Whisk in date syrup, vanilla extract and flax seed mixture.
Stir in dry ingredients to the wet ingredients to form a dough. Fold in chocolate chips. Chill the dough in refrigerator for about 30 minutes to 1 hour.
Preheat the oven to 160ºC/325ºF. Line the baking sheet with parchment paper. Take about 2 Tbsp of dough, form it into a ball between your palms and flatten them with fingers or a fork. The cookies won’t spread much while baking so flatten how much ever thickness you like. Bake them for 14-15 minutes. Let them cool on baking sheet for 5 minutes before transferring them on cooling rack to cool completely. The cookies will stay fresh for 1 week at room temperature stored in an airtight container.
Shop the recipe:
Here are some items I used to make today’s recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Cook By Book.
Brace yourselves for the news I am about to break to you guys.. I brought out the planner in me(!!!) and prepared the fruit soak for my very first Christmas fruit cake 2 days back! I am definitely on top of the game. If you follow me on Instagram you already know. I can’t seem to contain my excitement. I’m counting down the days to bake and to be able to eat the final product.
I am going to let this fruit mix soak for about 3 weeks before baking into a delicious cake. This way cake will get a chance to age for about 3+ weeks before it’s Christmas! My kitchen air turned heavenly with all those fruits and citrus peels. No scented candles required.. Happy days I tell ya! 🙂
Another thing is I am baking a WHOLE lot more. I know I am not posting enough on the blog but I am baking A LOT! The weather is cold and rainy and all I want to eat at any time of the day is a piece of warm, cinnamony baked goodies. So with this awesome weather and so much baked goodies around me, all I am doing is relaxing, eating and lurking around other blogs! Can you blame me?! I mean so much holiday baking is happening everywhere!
On one fine morning, I made these gorgeous mini cakes and trust me when I tell you, they are the most moist, soft and fragrant cakes ever! One-bowl deliciousness ready in 30 minutes!
Oh, did I mention these are healthy too?!! Oh ya! This recipe is a keeper for those days when you’re eating around lots of unhealthy food on the name of celebration.
Make this quick recipe as a special breakfast treat on festival mornings or while entertaining guests and you’re sure to impress everyone!
Happy Baking! xo
Figs & Orange Honey Mini Loaf-Cakes
Yields: 6 mini loaf-cakes or 12 cupcakes | Prep time: 15 minutes | Bake time: 20 minutes approx
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/3 cup brown sugar
2 tsp orange zest
2 large eggs
4 Tbsp extra-virgin olive oil
1/4 cup honey
1/2 cup yogurt
1 tsp vanilla extract
1/4 cup orange juice
8-9 fresh figs, washed, stemmed
Preheat the oven to 180ºC/350ºF. Grease a 6 count mini-loaf silicone mold with baking spray. Set aside. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, combine sugar and orange zest, mixing with spoon to release oils from the zest. Add one egg at a time and beat until creamy, about 3-4 minutes. Add oil, honey, yogurt, vanilla, orange juice and stir to combine.
Add dry ingredients to wet ingredients and stir until just combined. Do not over-mix.
Cut 3 figs into quarters and cut the remaining figs into 4 slices. Fill the molds equally about 2/3rd full and submerge 2 fig quarters in each mold. Arrange 2-3 slices on top of the batter. Bake for about 16 to 18 minutes or until the cake is just firm. Do not over-bake. Allow to cool on a cooling rack for about 10 minutes. Remove from the mold and serve.
*Tastes best when served warm with the topping of Mascarpone or whipped cream, with tea/coffee.