Mint Almond Hummus

Mint almond hummus. A very easy to make delicious dip. Almond made this tasty hummus more nutritious. Just combine everything and grind. Your mint flavoured fingerpicking hummus is ready. A completely gluten free and vegan recipe.

According to Wikipedia Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

This recipe is without tahini. Tahini is a paste of toasted sesame seeds and olive oil. As I don’t like the taste of tahini so I have skipped it. In my Mint carrot beetroot hummus I have used toasted sesame seeds.

This time omitted sesame seeds. And now its a most favourite dip of my family. But if you want you can add 1 tablespoon toasted sesame seeds or 2 tablespoon tahini while grinding the boiled chickpeas. I have used 1 tablespoon finely chopped raw mango to enhance the taste. But mango is optional. If you don’t have mango just increase the lemon juice. Green chilli is also optional. I love the mixed taste of green chilli, mint and raw mango. So I have used. If you want your hummus more spicy add one more green chilli or skip it if you don’t like.

This Monday our 252 #Foodiemonday bloghop theme is Chana Time suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri suggested to make some recipes using chana or chickpeas. Mayuri is a very talented blogger. I love her baked recipes and all the authentic recipes. Her recent baked recipe is Semolina sesame seed bread. Do visit her space for many more wonderful recipes like Gujarati style Lilva kachori and Pear upside down cake etc.

As I mentioned above that this recipe is without tahini. But you can add 1 tablespoon toasted sesame seeds in the mixture if you like the taste of sesame seeds. Raw mango definitely gives a different taste but if you don’t have raw mango skip it and add more lemon juice. You can also skip green chilli but I recommend to add at least few pieces of green chilli for taste.

Recipe

Chickpeas – 1/2 cup

Or

Soaked and boiled or canned chickpeas – 1&1/2 cup

Mint leaves – 1/2 cup

Almond – 1/4 cup, sliced

Lemon juice – 1 tablespoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Olive oil – 2 tablespoon + to drizzle

Green chilli -1

Garlic – 1 clove

Raw mango – 1 tablespoon, finely chopped

Method

1. Rinse and soak the chickpeas overnight with sufficient water. Drain the water and wash again. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker. After 1 whistle reduce the heat and cook on simmer for 30 – 40 minutes or till chickpeas becomes soft. Check by pressing with your finger tips.

2. Chickpeas will become 1 & 1/2 cup after boiling. Don’t discard the water of boiled chickpeas. We will use it while grinding. You can peel and discard the outer layer of boiled chickpeas if you want, I didn’t.

3. In a mixer grinder jar or food processor add the soaked and boiled chickpeas, salt, green chilli, black pepper powder, cumin powder, garlic, sliced almond, raw mango, lemon juice, mint leaves and 2 tablespoon olive oil. Reserve little chickpeas for garnishing.

4. You can add more garlic if you like the flavour. If you want your hummus spicy add one more green chilli. If you don’t have raw mango use little more lemon juice.

5. Add little water of boiled chickpeas and grind everything till smooth. Scrap the sides and grind to make a smooth mixture. Add chickpea water as require to make the mixture creamy.

6. Taste and add more salt and lemon juice if require. Pour the hummus in a bowl or plate. Drizzle little olive oil over the hummus. Garnish with boiled chickpeas, chilli flakes and mint leaves.

7. Serve as a dip with Falafel or any snacks. Or store in airtight container and keep in refrigerator. Serve chilled or room temperature.

Notes

1. 1 & 1/2 canned chickpeas can be used instead of 1/2 cup chickpeas.

2. You can use any salt instead of pink salt.

3. If you don’t have raw mango use little more lemon juice.

4. You can add 2 tablespoon tahini or 1 tablespoon toasted sesame seeds if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Watermelon Salsa

Watermelon salsa.
Here is a healthy and quick recipe for my 400 post. Thanks everyone for your love and support.

Watermelon salsa is a perfect appetizer for summer. Very easy and quick to make. Just combine everything. Refrigerate for few minutes and enjoy. If you have mango, strawberry or any other fruit then you can add them in this salsa. Use the fruits according to your choice. Bowl full of this salsa is refreshing, filling, healthy and delicious. And also great for weight watchers. You can get one more fruit salsa here.

Loaded with vitamins, minerals and nutrients, watermelon is one fruit you should not miss this hot season.
own as a body-healing fruit, watermelon is full of amazing health benefits, especially during the summer season. Because clearly, it is the best time to indulge in this fresh, succulent melon, as it has to offer an array of nutrients, vitamins and minerals. The fruit is incredibly hydrating, with up to 92 per cent water content, making it naturally low in fat.

If you eat watermelon on a daily basis, it can improve your cardiovascular health and protect your eyes and immune system.
Source

You may like some more watermelon recipes on this blog.

1. Watermelon rasgulla

2. Watermelon cantaloupe mint smoothie

3. Watermelon sandesh

4. Watermelon muffins

5. Virgin watermelon mojito

6. Mocktail with watermelon and Fanta

7. litchi watermelon date peach Tulsi and almond smoothie

8. Watermelon cooler with Tulsi and Aloe Vera

Our this week’s 194 #Foodiemonday bloghop theme is Summer fruit fest suggested by Swaty Malik who blog at
foodtrails.
Do visit her space for some wonderful recipes she shared.

I have used boiled sweet corn, cucumber and tomato in this salsa. You can use red and yellow bell pepper, mango, pineapple, strawberry or any fruit of your choice.

Recipe

Watermelon – 2 cup, scooped or cubed

Sweet corn – 1/2 cup, boiled

Cilantro or coriander leaves – 2 tablespoon, chopped

Green chilli – 1 finely chopped

Cucumber – 1, peeled and cubed

Tomato – 1 cubed

Red onion – 1, chopped

Freshly crushed black pepper – to taste

Dried mint leaves – 2 tablespoon, crushed

Or

Fresh mint leaves – 2 tablespoon, chopped

Orange juice – 1/4 cup

Lemon juice – 1 tablespoon

Rock salt or black pepper – to taste

Method

1. Combine everything in a glass bowl. Mix gently.

2. I have used dried mint leaves. If you are using dried mint leaves like me then crush the dried leaves with your both palm and mix.

3. Garnish with cilantro or coriander leaves or mint leaves.

4. Refrigerate for 30 minutes and serve with tortilla chips or papad. Or enjoy bowl full as appetizer.

Notes

1. You can use jalapeƱo, red and yellow bell pepper, mango, strawberry, pineapple, fresh coconut pieces or any fruit of your choice.
2. Add chilli and black pepper according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on

Twitter

Instagram

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