Blog Picks : Beet Hummus

Beets are one of those super healthy foods your conscience nags you to eat every once in a while. But I don't like beets as it is. Which is why when DK made an exciting version of hummus with beet as part of the recipe marathon in May, I bookmarked it instantly.

If only I get back to my bookmarked recipes in time. But even five months later, beet hummus was a delight. The only change I made to DK's recipe was using sesame seeds instead of tahini. And it only takes 5 minutes to make as long as you remember to soak chickpeas and have them boiled and ready.

Visibly more colorful, and also more delicious than the regular hummus. I am an instant fan.

Comments

Bharti said…

I tried this out and it was so exciting to have pink hummus! Th color of yours is so bright..beautiful.

October 22, 2008 at 3:03 AM

Sujatha said…

Stumbled upon your blog from someone else's blog just today.. I love your beet hummus.. nice and colorful!

October 22, 2008 at 11:39 PM

Sagari said…

beet hummus ,yummmmmm and colorfullll

October 23, 2008 at 9:50 PM

Usha said…

Beet in hummus...sounds pretty good:)

October 24, 2008 at 5:03 AM

CurryLeaf said…

Delicious,You know,my sundried hummus still looked same -this is colourful.

October 26, 2008 at 8:29 AM

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...

Bombay Foodie

Search This Blog