Smooth and Creamy Hummus

The season of parties and get-togethers is upon us! I love having a batch of hummus ready at the go, as it makes such a lovely appetizer. Although I already have already shared a yogurt based hummus recipe, this recipe is for a traditional hummus. Please spare yourself and your guests from the premade gloop sold in grocery stores, and spend 5 minutes to whizz together this delicious and healthy Middle Eastern dip. You won’t regret it, promise 😉

(Recipe adapted from Amanda’s Plate)

 

 

Hummus

(Overnight)

Yield: 5 – 6 Cups

Ingredients:

  • 2 cups dried chickpeas
  • ½ teaspoon baking soda
  • 2 cloves garlic
  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • 1 ½ teaspoons salt
  • ½ – 1 cup water, as needed, cold
  • Olive oil, as needed, for garnish

Directions:

In a large bowl, soak chickpeas in cold water overnight.

Drain chickpeas and transfer to a large vessel. Cover with cold water and add baking soda. Bring to a boil over medium heat and cook, skimming any foam that rises to the surface, until the chickpeas are cooked through and tender, about 30 to 45 minutes. Drain and cool slightly for a few minutes.

In the bowl of a food processor, combine cooked chickpeas, garlic, tahini, lemon juice, and salt. Begin running the food processor, and slowly add water until desired consistency is reached.

Transfer hummus to a shallow bowl and drizzle with olive oil.

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Pico De Gallo

Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode.  Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.

This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables.  Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness.  Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest.  Not a single tomato. Zero. Zilch. Nada.

😐 😐 😐

In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.

(Recipe adapted from Serious Eats)

 

 

Pico De Gallo

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ pounds tomatoes, diced
  • ¾ teaspoon salt
  • ¾ cup diced onion
  • ½ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno, minced

Directions:

In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.

Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.

 

Brown Lentil Daal / Sabut Masoor Daal

One of my goals for this year, in terms of blogging, was to share more traditional Pakistani fare and to share more of what we eat on a regular basis.  I have always had a hard time photographing Desi (hailing from the South Asian Subcontinent) food, and I guess I’ve allowed it to be the reason why I didn’t share much of it.  It’s funny because we eat more Desi food than any other cuisine at home, but this little virtual space doesn’t reflect that.  I hope to change that in the coming months.

As for the recipe I am sharing today, Daal translates to lentils, and there are literally hundreds of variations of soupy curries that can be made with these humble pulses.  This Daal is one that I make on a weekly basis.  It screams comfort and is homely.  It’s simple, filling, nutritious, and delicious. It’s great piled on rice, with some yogurt and sliced onions on the side.  Consider it Desi comfort food 🙂

 

 

Sabut Masoor Daal

Yield: 4 Servings

Ingredients:

Note: measurements are in actual measuring spoons/cups and not eating utensils.

  • 4 – 6 cups water
  • 1 cup brown lentils/ sabut masoor daal
  • 1 tablespoon ginger-garlic paste
  • 1 ½ teaspoons turmeric
  • 1 teaspoon red chili powder
  • Salt, to taste
  • ¼ cup oil
  • ½ medium onion, thinly sliced
  • 2 teaspoons cumin seeds
  • Handful mint leave, chopped, optional

Directions:

In a large vessel, combine water, lentils, ginger-garlic paste, turmeric, and red chili powder. Bring to a boil, then reduce heat to medium-low, cover, and cook until lentils are softened and water has significantly evaporated, about 45 to 60 minutes. Be sure to check on daal often, stirring and adding extra water as needed.

Remove from heat and use an immersion blender to pulse daal to desired consistency. Add salt and keep covered.

Warm oil in a small pan over medium-high heat. Add sliced onions and cook, while stirring often, until they start to show signs of browning. Add cumin seeds and cook until the onions are golden brown. Pour oil and onion mixture (tempering) over the daal, and let it sit undisturbed, and covered, for 5 to 10 minutes. If using mint, stir it in to the daal, and let it sit covered, and undisturbed, for an additional 5 to 10 minutes.

Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉

***

Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Mango Chickpea Salad

Ramadan Kareem!

The holy month of Ramadan has graced us once again, and I pray that our fasts and prayers are accepted, and we leave the month renewed in faith and spirituality!

I had originally planned to post a recipe for every day of the month, but life got the best of me and I wasn’t able to prepare 30 days worth of recipes for the blog. I will however be posting family favorites regularly throughout the month, and I hope that you are able to take some inspiration from them 🙂

Recently I stopped by to pick up a few essential items from a local Indian grocer, and I stumbled upon freshly arrived mangoes! Now if you’re desi (person of South Asian descent), I’m sure you can imagine my excitement. If you’re not desi, let me explain: we live for mangoes. It’s in our DNA. The love for them courses through our blood.

We went through most of them as is, but I got creative with a few. Some were blitzed into milkshakes, and a few were chopped up and tossed into this delicious Mango Chickpea Salad (recipe from Green Evi). It’s amazing on its own, and would also pair well with a grilled protein as a main entrée.

 

MangoChickpeaSaladPic

 

Mango Chickpea Salad

Yield: 4 Servings

Ingredients:

  • 2 cups (one 14-ounce can) garbanzo beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1 green chili, seeded and diced small
  • 1 lime, juiced
  • Handful cilantro, chopped
  • 2 tablespoons olive oil
  • Salt, to taste
  • Ground black pepper, to taste

Directions:

Combine all ingredients together in a large bowl and toss to combine.

Refrigerate leftovers.