Tag Archives: hummus

Sangeeta’s Beet Hummus

I have the very very good fortune of knowing gifted, intuitive cooks who – apart from being close friends – are willing to share recipes, thoughts, innovations, suggestions.

Sangeeta is one such, and one of my dearest treasures is the handwritten cookbook she gifted me over 30 years ago.

Now a passionate advocate of Intermittent Fasting (IF) and healthy eating, Sangeeta continues to experiment and tweak, and this hummus recipe is the first of many to come (I hope) from her current kitchen.

  • Half a cup of chickpeas, soaked overnight (none of the canned stuff)
  • Salt
  • half a sliced onion
  • 2 pearls sliced garlic
  • 1 bay leaf
  • Sesame seeds, roasted and soaked for at least an hour
  • Beetroot,
  • Whole garlic
  • Italian seasoning
  • pickled lemon
  • olive oil
  • salt and pepper
  1. Cook the chickpeas on low heat in plenty of water, adding a little salt halfway through. Keep skimming the top of water to remove any grey foam.
  2. Add the onion, garlic and bay leaf to the water.
  3. Roast beets in oven with the whole garlic, salt and some Italian seasoning, covered, for the first 20 minutes and then open, so it caramelizes a bit.
  4. Once everything has cooled down, blend the lot with some pickled lemon ( I chuck  them in some salt and leave  them to pickle for about 2 weeks … tastes good in so many things).
  5. Adjust seasoning and serve drizzled with olive oil.

Served it with crudites, wholewheat pita grilled with olive oil, minced garlic, salt and pepper and chicken kebabs.

Thanks much Sango, as always !

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Dinner : Light & Delicious

A bit of this and that, some kebabs, hummus, guacamole and pita wedges, and of course, roasted aubergine. A glass of white, a tossed salad and fresh Banganapalli mangoes to finish …

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Youngsters for dinner, and they want it light and they’d prefer it healthy so Mediterranean it is, with a dash of Indian (the  bhaingan bharta instead of baba ghanoush) and for a bit of variety, pita wedges mixed with wedges of garlic nan, tossed with a bit of olive oil, and grilled with a sprinkling of parmigiano reggiano …

Fusion with a twist !!

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And for the salad, chicory to offset the mandarin oranges, toasted pine nuts for the crunch amidst the mesclun.

The mangoes : rich, sweet, sublime. Always a win over the alphonsos (India) and the harumanises (Indonesia) !!

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Photograph of the mangoes from http://www.samagri.com.