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!
Mango Red Paprika Hummus
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.
Just popping in to say Hi as it’s been two weeks since we last talked! I am feeling unbelievably lazy and don’t want to write much so I’ll leave you guys with this quick recipe. I hope you guys’ll understand.
Salads are usually underrated but this one right here is a total stunner. Perfect for spring! It was my first time using fennel in my home kitchen so I was quite excited in terms of what to make with it. I’m a salad person so that is what I wanted to experiment first. The combination of leek, fennel, apple and walnuts works so beautifully and sounds quite exotic but mostly they are all simple, earthy ingredients bound together by a simple dressing. I can’t wait to turn these ingredients in to a soup once the rainy days arrive in full swing(which I hope will be soon!).
Leeks, Fennel, Apple + Walnut Warm Salad
Serves: as a side for 2/a hearty meal for 1 | Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes
- 1 apple, cored & sliced (peeling is optional, I didn’t)
- 1 + 1 tsp lemon juice, divided
- 10-12 walnuts
- 1 Tbsp Olive oil
- 1 large garlic clove, finely chopped
- 2 leeks
- 2 sprigs of fresh thyme, leaves removed
- 1 fennel, small bulb, sliced
- 3-4 lettuce leaves
- 1 Tbsp olive oil
- 1 and 1/2 Tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp honey
- freshly cracked pepper, to taste
- salt, to taste
*Preparing Leek : Cut the ends off the leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices.
*Preparing Fennel : Check this easy tutorial on The Kitchn
- Wash, core and slice an apple. Toss with 1 tsp of lemon juice to prevent discoloration and set aside.
- In a fry pan, add the walnuts and toast them on a medium-low heat until fragrant. Set aside.
- In the same fry pan, heat the oil over medium heat. Add garlic, leeks and thyme leaves to the pan and sauté for about 3-4 minutes stirring occasionally. Add sliced fennel, cook for another minute or so and remove it from the heat. Immediately stir in sliced apples and splash remaining 1 tsp lemon juice.
- In a small jar, add all the ingredients for the salad dressing. Close the lid tightly and shake the jar vigorously until completely combined. Pour the dressing over the salad and toss.
- In a serving plate, make a bed of lettuce leaves and top with salad. Garnish with toasted walnuts. Serve immediately.
A wonderful savory pie made with zucchini, parsley, basil, onions, Cheddar and Parmesan cheese.
A simple recipe to make your meal exciting!
I had a wonderful birthday weekend and I am still in a weekend recovery mode.. (Can anyone blame me?! I think not!)
So I was just browsing throu my recipe folder, seeing what mess it is and found this unposted recipe. I had baked this pie almost more than a month back for taking to a party at friend’s place but forgot to post it here and wanted to do it ASAP before it gets lost in a huge mess that my laptop has become! (I need to organize everything into folders big time!!!) 😛
It is as easy as all the other recipes on my blog as easy is what we all love, isn’t it? The hero of this pie is my favorite zucchini which is available in abundance around this time of year. The flavors get a touch of refresh due to parsley and basil leaves. It is perfectly cheesy and oh-so soft and moist.
Be sure to squeeze all the liquid from grated zucchini otherwise the pie will stay uncooked at places and it will be sticky while slicing into pieces. So squeeze it down till its last drop, okay?!
Crust-less Zucchini Pie
Serves: 4, Makes 8 servings
- 2 cups shredded zucchini, liquid squeezed out
- 1 large red onion, chopped finely
- 1/3 cup chopped fresh curled parsley
- ¼ cup chopped fresh basil
- ½ cup cheddar cheese, grated
- 3 Tbsp grated Parmesan cheese
- 2/3 cup whole wheat flour
- 1 tsp baking powder
- 3/4 cup milk
- 1 tsp olive oil plus extra to grease the pie dish
- 3 large eggs, beaten
- 1 tsp salt
- Freshly cracked pepper to taste
- Shred zucchini, put it in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
- Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
- Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
- Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.
*Serve it with crème fraiche or fresh tomato salsa. Pairs well with soups too!