Soni's Food

Indian Inspiration!

Beet Hummus

03 | 11 | 2015
By Soni Sinha

There’s something magical about the holidays.It just brings about a renewed energy and enthusiasm to plan your perfect gathering.But it can also be quite stressful if you’re not used to cooking for a crowd.The key to reducing your stress is to plan things in advance.Write down the menu, prepare the grocery list accordingly, and prep up as much as possible a day in advance.I personally believe that a wide spread of appetizers are the key to a party.They get the guests started and give you the opportunity to serve flavors from around the world in small bites.But you don’t have to go overboard with complicated dishes, instead go with simple yet tantalizing flavors in your dishes.

Our calendars are marked with parties almost every weekend leading up to Thanksgiving and keeping that in mind, I’ve been working on a few recipes that I’ll be sharing with you over the course of the next few weeks and hoping you’ll try them and enjoy.

Beet Hummus 2

 

My first recipe is an easy Beet Hummus that tastes amazing and looks absolutely stunning with a vibrant pink color. This dip is a great addition to your party menu, that’s bound to get your guests raving.I first tasted Beet Hummus in a Moroccan restaurant and immediately fell in love with its gorgeous color. The flavors from the beet give the hummus a slight hint of sweetness which when combined with the garlic,lemon and the chickpeas just rounds up the perfect balance of sweet, salty and tangy. I didn’t have any tahini on hand, hence went ahead without it and it was still delicious.

The process starts with roasting the beet in the oven and then adding the rest of the ingredients in your food processor.It can be made a day in advance and is best served chilled with any chips of your choice or crudites.It lasts for up to a week in the fridge.My kids loved it for their school snack too!Enjoy.

Beet Hummus

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Ingredients
  

  • Beet-1 medium
  • 1 15 oz can of chickpeas drained
  • Juice of a medium sized lemon
  • Garlic cloves-2
  • Salt and pepper
  • Extra Virgin Olive Oil-1/4 cup

Instructions
 

  • Preheat the oven to 375 degrees.
  • Wash the beet and wrap it in a foil and bake it for an hour.Once done let to cool a bit.
  • Once cool to touch, chop into small pieces and add into the food processor along with the rest of the ingredients and blend.
  • Check the seasonings and adjust.
  • Enjoy.

Indian Quinoa Chickpea Stew

12 | 09 | 2013
By Soni Sinha

In our day to day routine we are all pressed for time.Especially when it comes to cooking dinner, we’re always looking for shortcuts to make the process easier.I’m no different on weekdays and always look for something easy but nutritious for my family and that’s where one pot meals come in handy.

Indian Quinoa Chickpea Stew

My Indian Quinoa Chickpea Stew has all the things your would need for your dinner simmered together in the same pot eliminating the need for cooking separate dishes saving you all the time and effort to feed your family.Its packed with nutrition from the carrots,the chickpeas and the quinoa and the cumin and coriander provide the flavor base to turn it into a hearty and delicious stew.

Indian Quinoa Chickpea Stew 1

Now that we’re entering ‘Fall’ this would be ideal for your weeknights providing a much needed warmth and comfort in the cooler days.You could also add any meat or sausage depending on your preference.I’ve kept it vegetarian/vegan.

Indian Quinoa Chickpea Stew

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Ingredients
  

  • Quinoa-3/4 cup
  • Carrots-1 cup
  • Chickpea- 1 14 oz can
  • Onions-1 medium
  • Ginger-1 inch crushed
  • Green Chili or jalapeño -1 seeded and chopped
  • Tomatoes-1 14 oz can or 2 fresh chopped
  • Cumin Seeds-1 tbsp
  • Ground Coriander- 2 tsp
  • Salt -to taste
  • Water-2 cups
  • Oil-2 tbsp

Instructions
 

  • In a pot heat the oil and add cumin seeds until they crackle.
  • Add the chopped onion.Saute on medium heat for about a minute.
  • Add the crushed ginger and the chili.
  • Saute for another minute.
  • Add the ground coriander and stir until fragrant and add the tomatoes.
  • Mix well and the Carrots and Quinoa.
  • Add water and salt and bring to a boil.Check the seasonings.
  • Reduce the heat, cover and continue to cook until Quinoa is all cooked about 15 minutes.
  • Add the Chickpeas and continue to cook for another 5-6 minutes.
  • Add a little more water of too thick.
  • Serve hot!

Easy Home-made Hummus

27 | 12 | 2012
By Soni Sinha

The party season is on full swing and everyone wants easy recipes that can feed a crowd.My recipe today is probably one of the easiest and my most favorite of all time.Hummus!Its great for entertaining,its packed with nutrition, it’s easy to make and it tastes delicious.Hummus is a dip or a spread,made using cooked mashed Garbanzo Beans (Chickpeas) served alongside some toasted Pita or chips.It finds its origin in the Middle East and has now become an extremely popular appetizer in parties all across the globe.I love serving my Hummus with some Corn Tortilla Chips!

hummus1.jpg

Apart from its delicious taste, Hummus is also very nutritious.Its high in Iron and Vitamin C,and a great source of protein for Vegans and Vegetarians.You can cook the Garbanzo Beans (Chickpeas) at home (the process begins by soaking the raw garbanzo beans overnight followed by pressure cooking them the next morning).In case you’ve forgotten to soak your Garbanzo Beans (like I invariably do :)), place about 2 cups of raw Garbanzo Beans in your slow cooker.Add 4-5 cups of water.Let it cook for 5-6 hours and you have your Cooked Garbanzos ready to be used!I’ve cooked mine from scratch in this instance and you cannot beat the fresh flavors!Or you can skip the above process and use a Can of Cooked Garbanzo Beans instead.

Easy Home-made Hummus

An easy dip or spread using Cooked Garbanzo Beans (Chickpeas)!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

  • Cooked Garbanzo Beans Chickpeas -2 cups
  • Reserved cooking liquid-1/4 cup
  • Tahini Sesame Paste-1 1/2 tablespoon
  • Garlic-2-3 cloves
  • Lemon Juice-3 tablespoon
  • Olive Oil-2 tablespoon
  • Salt-to taste

Instructions
 

  • Place all the ingredients in your food processor or blender and blend until smooth and mixed thoroughly.
  • Add a little cooking liquid if its too thick.
  • Check the seasonings.
  • Serve chilled or at room temperature with some toasted pita or any other chips or veggies of your choice.
As with any home made stuff, its way healthier than store-bought ones, since You control the amount of sodium. I have to warn you though that its highly addictive and you just cannot stop eating once you’ve started 🙂

hummus2.jpg