Who doesn’t love hummus? The texture and the richness of flavours. Oh and the versatility- which actually got me to add beetroots and create beetroot hummus.
Last weekend, while it was pouring I decided to sit at home (read: trying to live the slow life) and whip some healthy ingredients together, with some minor tweaks which were not so minor once I saw the outcome. I had beetroot in the fridge and decided the try a variation. I was very skeptical about the idea of these vastly different flavours coming together but then this pretty pink beauty turned out crazy stupid delicious.
I like Hummus but then the people in my life LOVE Hummus and hence get me to whip this beauty often. One batch and I can use it for breakfast, pack mid meals, use it on salads. It sorts the weekly meal plan a lot.
You can adjust the ingredients as per your liking, because it’s perfect in every way.
Below is the recipe:
- Chickpeas (Channa)- Soaked in water overnight, drained and boiled: 1 Cup
- Beetroot- 1 medium sized- roasted or cooked
- Garlic cloves- 3-4 Minced (2 Garlic cloves would do but since I like my hummus extra garlicy, I add more)-
- Tahini- 2 heaping tbsps
- Extra virgin olive oil- ¼ cup (Keep some extra olive oil handy)
- Zest of 1 large lemon
- Juice of 2 medium sized lemons
- Salt & black pepper- as per taste
- Dry red chili- 1/Chili flakes (As per taste) (Optional)
Beetroot Hummus being whipped
- Boil the beetroot till it becomes soft. If you can easily insert a fork inside it, it’s cooked.
- Cool, peel and cut the beetroot. Place it in a food processor and blend. Small pieces will remain, but don’t worry about it.
- Throw in the chickpeas, minced garlic, dried red chill whole, tahini, lemon zest and lemon juice in the blender. Blend.
- Sprinkle salt, black pepper, some olive oil and blend again.
- Check the taste and adjust.
- Add more olive oil if it feels dry.
Add 1 tsp of olive oil before storing to keep it creamy.
Keeps well for 4-5 days.
It is super rich in protein, good fats and carbohydrates.
Share pictures if you try this! J
Thanks for reading.
Breakfast is the most important meal of the day and that’s the meal we are most likely to skip. Cute!
‘I can’t wake up early’ has to be one of the most common excuses! Again, whose idea was it to create a snooze button????
Considering the ratio of the number of people wanting to lead a fitter and healthier life, and the number of people skipping breakfast, I have decided to start a series of quick breakfast recipes. You don’t need to wake up early or to buy any fancy ingredients for these. And half of the preparation (Mixing the ingredients together for instance, easy isn’t it?) can be done before hand. I’m sure that most of you must have tried the recipes I’m going to put together, but the idea is to ensure that you don’t go out on an empty stomach again, and hence everything in one place, or at least that’s the goal.
All you need is 5 mins in the morning, just 5 mins. Pack it and eat it on the go! Works? Works. Then let’s do this.
Semolina spread open sandwiches are my favorite. They are healthy and delicious, and require minimal preparation.
For the spread:
- Veggies- I had corn and onions, you can add any vegetable of your choice – 3 tbsp
- Curd – 3 tbsp
- Suji/Semolina – 3 tbsp
- Rai – a pinch
- Whole wheat bread – 4 slices
- Throw in the veggies, suji and rai in a bowl.
- Add curd to 1 and make a paste.
- Butter the bread and put the spread on it.
- Place it on the tava, with the spread facing downwards and let it cook for 4-5 mins on medium flame!
- And done.
I wanted to finish the corn and hence boiled it and sprinkled some black salt on it.
Health Benefits of Semolina- It is digested very slowly and hence keeps you energetic and prevents overeating. It has high Iron content.
What’s your idea of quick breakfast?
“The only balanced diet you can ever have is when you have desserts in both hands.”
For the love of desserts and healthy food, let’s put a healthy and tasty twist to a classic dessert.
Watching Vikas Khanna’s Persimmon Chili Cobbler recipe, I decided to make a healthy dessert. And no desert is ever complete without chocolate. I REPEAT, NO DESERT IS EVER COMPLETE WITHOUT CHOCOLATE.
For my #Foodventure I decided to throw in some dark chocolate, oats, my favourite- peanut butter and some chilies (YES I SAID CHILIES); and make chili chocolate bars. Chilies and chocolate bring out each other’s richness.
We all love mangoes, don’t we?
And now that the season of mangoes is almost here, I can’t stop dreaming about the delicious aam panna, mango chutney and mango shake. Mango as a fruit in itself is very wholesome. It lowers blood pressure, cleanses skin (IT DOES NOT CAUSE ACNE), alkalizes the whole body and has a lot of other health benefits. Need more reasons to love them?
November has been a tough month. With working weekends & travel, I got no time to prepare meals and could only munch on nuts & fruits, occasionally. I had no option but to eat outside and my body reacted. Acidity, breakouts and what not!
However, with an advertising job come messed up schedules and therefore, detox drinks to rescue.
If you are someone who skips breakfast or has ran out of healthy breakfast ideas, this one is for you!
I have so many people around me who keep complaining about not having breakfast because they don’t have time. So, I decided to come up with recipes to avoid the morning hassle and eat healthy. This is my second no cook healthy (Read: high protein & carbs) recipe to keep your energy levels high throughout the day. You can check out the first one here: https://butterandbutts.wordpress.com/2014/10/16/overnight-oatmeal-mugs/