Peach Tomato Salsa Ranchera

Peach Tomato Salsa Ranchera's instant burst of heat from chili peppers and sweetness of peaches,had me craving for its recipe since I first tasted it at my friends.But the recipe was a mystery since the salsa was store bought.I searched in couple of stores with no luck finding the peach kind.Google came to the rescue,searching the net found this easy video of salsa ranchera.Boosting that recipe on the video with sweet summery peaches,voila! I created my own home made peach tomato salsa that was almost as good as the one I first tasted.


The ranch-style Salsa is traditionally made with tomatoes,spices and hot chili peppers.Baking the tomatoes and hot chili peppers gives a mellow roasted flavor to the salsa ,better than steaming or blanching.One can even use ripe mangoes instead of peaches or both together.Just make sure the peaches are thoroughly washed since its the fruit considered to most laden with pesticides,or buy organic peaches if available.

Recipe: Peach Tomato Salsa Ranchera
Ingredients
3 ripe peaches,thoroughly rinsed,pitted and diced
3 plum red ripe tomatoes,cored and halved
1/2 cup shallots ,finely chopped or minced
1 clove garlic,finely chopped
1 tablespoons. lemon juice
2 tablespoon apple cider vinegar
3 jalapeno peppers or Serrano peppers ,seeded and halved(Use 2 for medium heat)
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
1 tablespoons Extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Method
Lay the tomatoes and peppers on a baking sheet,cut side down.Set in the preheated oven at 35F oven and let bake for 15-10 minutes until slightly charred at the top.Transfer in a blender and puree.

Heat the oil in a large heavy skillet,add the garlic and shallots,saute for a minute.Add the cumin,peaches and cilantro,cover and cook another 3-4 minutes just until peaches are little soft but not mushy.Stir in blended tomato and pepper mixture,let warm up.Stir in the vinegar,lemon juice,season with salt and pepper.Transfer in a bowl and serve with blue corn tortilla chips.Can be stored in sterilized jar for a month.



Fruity fiery tangy,the best salsa I ever tasted.

Craving More Cranberries. And Xagave N Cookbook Giveaway

If the previous post wasn't enough ,here are some more of the appetizing dishes with the phenomenal cranberries, that always crave me for more.Why not ,these are incredibly healthy and cheapest this season.Make the most of their abundance in the markets,devour them in sweet or savory ,the berry is very adaptable in everyday cooking.The recipes are also part of Health Nut challenge: Healing foods.

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Cranberries have long been valued for their ability to help prevent and treat urinary tract infections. Now, recent studies suggest that this native American berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer..Read more about its health benefits at whfoods.org

Cranberry Salsa with Baked Sweet Potatoes

Serves 3-4
Both Recipes adapted from My Own Sweet Thyme
1 cup cranberries,chopped
1 small tomato,finely chopped
1/2 a medium onion,finely chopped
1-2 jalapeno or any other hot peppers, seeded and finely chopped
2 Tablespoon cilantro, finely chopped
1 Tablespoon orange zest
1 Tablespoon orange juice
1/2 teaspoon fresh ginger, grated
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt

Method
mix all the ingredients and let sit for an hour for flavors to infuse.Serve with any baked chips or as a relish.

Baked Sweet Potato Chips
Ingredients
1 large sweet potato (approximately 8 ounces)
1 table spoon of extra virgin olive oil or canola oil
1/4 teaspoon chili powder
1/4 teaspoon salt
Method
Peel the sweet potato and slice crosswise into 1/8 inch slices using a very sharp knife or other vegetable slicer.
In a mixing bowl mix the slices with salt ,oil and chili powder.Use hands to rub oil in to each one of the slices.Arrange the sweet potato slices on 2 baking sheets in a single layer.
Bake at 375 degrees ,while turning once ,for about 18-20 minutes.Cool and immediately transfer in air tight containers.Chips tasted best on the same day,if store properly are good for a week or two.

Cranberry Lentils

Recipe adapted from Cham's Cranberry Dhal(lentil)
Ingredients
1 cup split yellow Moong lentil
1/2 teaspoon chili powder
1/4 teaspoon Turmeric
1/2 teaspoon Salt
Tempering(tadka)
1/2 cup Fresh or frozen cranberries
1/2 a medium onion,finely chopped(about 2 tablespoon)
2 dry red chillies
2 teaspoon extra virgin olive oil or canola oil
1/2 teaspoon each of Mustard seeds and Cumin seeds
few Curry leaves
Method
Cook the lentils in a 2 cups of water ,turmeric,chili powder and salt until lentils are soft. May take 8-10 minutes in a pressure cooker or 25-30 minutes in a covered skillet. Now mash the cooked lentil mixture.
To prepare the tempering, heat oil in a smallest pan in the kitchen. Add the berries,onions,dry chillies,mustard seeds ,garlic and curry leaves and chillies. Turn off the heat when the mustard seeds start to splutter and berries start to pop.Mix this in to the lentil mixture.Serve with any kind of bread.


Cranberry Vegetables

Include cranberries with any kind of spicy sauteed vegetables,I add the berries towards the end of the cooking process and cook for another 5-6 minutes.

Spicy Cranberry sauce Chicken

The tangy cranberries with spices and herbs enhance the flavor of chicken.I remember tasting this dish with turkey at one of my friends place,the recipe also worked perfectly with chicken.

Recipe
Ingredients
2 pounds Skinless Free range chicken,whole or cut in medium pieces
1 teaspoon spice mix(I used Shan Tikka masala or use any other chicken seasoning)
1 teaspoon salt
for the sauce
1/2 cup fresh cranberries
1/2 teaspoon each of cumin and coriander powder
1/2 teaspoon hot chili powder
1/2 cup fresh herbs,cilantro or mint or parsley
1/2 teaspoon salt
Method
Marinate the chicken in the spice mix and salt for an hour.
Prepare the sauce,blend all the ingredients under sauce in a food processor or blender.Cook the mixture on medium heat for 15-20 minutes until thickened.
Preheat oven to 325F.T
Transfer the chicken in an baking dish.Bake for about 35 minutes. Get the dish out of the oven and pour the sauce all over the chicken.Cook for another 25-30 minutes until tender and cooked through.Serve warm as a side dish.


Xagave(Agave Nectar) and Delicious Meet Nutritious Cook book give away!

I've tried and loved the wonder product,now is a chance to win this awesome package of Xagave and the Delicious Meet Nutritious Cook book :
*Leave a comment on this post about the favorite agave recipe from the list I tried or from the Xagave blog.
*Spread the word ,if you own a blog ,mention about the giveaway or tweet about it.
You have until next Monday(30th November) to enter.One lucky winner will be announced on next day.Good luck!

Updated:The lucky winner is tasteofbeirut.Congrats!Please claim your prize by December 5th.Drop me your address at YasmeenHealthnut@gmail.com.

Organic,for a healthier you and a greener earth.Food,Inc-the truth about Food Industry.

Organic refers to the way agricultural products- food and fiber- are grown and processed. It is an ecological system that at its core relies on a healthy rich soil to produce strong plants that resist pests and diseases. Organic farming prohibits the use of toxic and persistent chemicals in favor of more “earth-friendly” practices that work in harmony with nature. In the case of livestock, antibiotics are prohibited, opting instead for preventative measures for keeping animals healthy and productive. Organic production also prohibits the use of genetically modified organisms (GMO’s).
- StonyField Farms


There are many good reasons to eat Organic whenever possible.The availability and higher costs are the common excuses for not buying them more often,but think about it as a good investment that's not just supporting your own good health but also a greener earth.And remember only when we buy organic more often,the demands for Organic food rises ,leading more grocers to stock up on Organic food ultimately promoting Organic farming.

Stonyfield farms,world’s leading organic yogurt-maker,offers a variety of Organic Yogurt both dairy and Soy.There Organic guide should answer some common queries about Organic food.And coupons will definitely save a few bucks.Here are some easy foods I whipped up with the Organic Yogurt.

Blueberry Flax Smoothie
A nutritious blend of fresh blueberries ,StonyField Organic Fat free Yogurt and Flaxseed meal.find the complete recipe here.


Fruit Yogurt Parfait
Juicy layers of fruits with nuts and Stonyfield Organic Strawberry Soy Yogurt


Tzatziki
Thick and delicious dip made with Organic fat free Greek Yogurt(Oikos),fresh mint and cool cucumbers.whip 1 tablespoon of chopped mint in 1 cup of yogurt and mix in the 1/2 cup of grated cucumbers.Season with salt.Serve cold with any kind of baked whole grain chips.


The Organic Yogurt can be also be using in baking ,like the Cinnamon Cocoa bread.

Food,Inc.
A must watch documentary revealing the truth about the Food Industry, releasing this week.Watch the trailer.
.

Also listen to the director of the documentary Robert Kenner as seen in Now on PBS.

Cancer fighting Foods.Introducing Edamame(Baby Soybeans),the Star Legume. Edamame Avocado(Edamole`) Dip\Spread

The word "cancer" horrifies us,having known someone who fought the deadly disease gives the terrible picture of how life changes with the shocking diagnosis and the following painful treatments.On brighter side most cancers can be preventable , watchful diet and active lifestyle can considerably lower the risk of developing the cancers.Its our responsibility to take good care and nurture the gifted good health.Since cancer can be diagnosed at any age,it always better to be safe than sorry,eat and live healthy.

Cancer in simple terms is defined as "uncontrolled growth of defective cells in the body,that damage the healthy tissue".Read the in depth Cell biology of cancer.A healthy immune system is the best defense against such cancerous growth.Junk diet,pollutants in the foods like pesticides and artificial or genetically modified foods like Trans fat ,unhealthy habits like smoking and drinking alcohol,do no good for bodies defenses. Simple changes in diet has proven to boost the bodies immunity and provides the nutrients which clear-up the toxins in the bodies.3 simple rules to be mindful while making food choices:
*Eating fresh fruits and vegetables ,rich in antioxidants that fight against cancer causing free radicals(the bad guys).Remember excess cooking can kill some of the essential vitamins.Spice up and flavor up your veggies and cook until just necessary and deep frying leaves them nullified of vitamins.
* High fiber foods help in flushing out the toxins.
* Reduce the consumption of Saturated fats like butter , high fat cheese and also high fat red meats.Use healthier fats like Extra virgin olive oil and vegetable oil in moderate quantities.Choose lean meat like lean beef,turkey and chicken.

I've referred here,here,here and here to learn about top cancer combating foods.Its relieving to know most of the foods are part of my list of nature's best list.I've summed the check list of top cancer fighting foods ,do tally them and try to incorporate the missing foods in your diet.Here are delicious recipes I posted with these wonder foods.

1.Soy beans(Edamame) and soy products like Tofu.
2.Cabbage and Cruciferous green vegetables like broccoli,spinach,Kale ,cauliflower,Brussel sprouts ,radishes,broccoli rabe.
3.Dark Chocolate ,Cocoa
3.Turmeric
4.Ginger
5.Garlic,leeks, scallions,Chives
6.Flax seed
7.Whole grains
8.Green Tea
9.Citrus fruits like grapefruits ,oranges and Berries
10.Lentils and Beans(legumes)
11.Fish high in Omega 3s like Fresh Salmon
12.Tomatoes
13.Sweet potatoes and Carrots
14.Nuts
15.Chili Peppers
16.Figs
17.Pomegranate
18.Avocados
19.Mushrooms
20.Papaya


Edamame(baby soy beans),the Star Legume.

Edamame(pronounced Ed-ah-maa-me),the Japanese Legumes are the latest star in the health foods.Harvested before maturity,edamame are cholesterol-free form of plant protein, calcium and omega-3 fatty acids,believed to reduce the risk of osteoporosis, prostate cancer, breast cancer and the symptoms of menopause.

These taste yummier than it looks with slightly sweet nutty flavor.Just plain boiled and seasoned with spices,make a healthful snack.I bought these Organic Edamame in cute little snack size packs,ready to eat from Costco.Its usually available pre-cooked in well stocked super markets under frozen vegetables section.


Combined with creamy avocado,the edamame spread was brimming with health and nutrition.Great for dipping with your favorite crackers or toast and spreading on a sandwich.


(Adapted from Original recipe at Artsy foodie)
Ingredients
1 Cup frozen edamame (baby soybeans), shelled and thawed
1 ripe avocado, peeled,seeded and cut in cubes
2 tablespoon Lemon juice,freshly squeezed
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 garlic clove, minced
1 small green chilly,chopped or use 1/2 teaspoon black pepper for heat.
1/4 cup chopped cilantro or parsley ,finely chopped

Method
Blend on the ingredients together until smooth and spreadable.Serve with crackers or crostini(little toasts) or spread on sandwiches.

Variation with Peas instead of Avocados
1 cup of fresh peas can also be substituted instead of avocados.




I dedicate this post to Cooking to Combat Cancer,food event raising awareness about cancer fighting foods. Cooking to Combat Cancer was started in by Chris of Melle Cotte ,who is a brave cancer survivor sharing her experience and precious advice to fight cancer.

Lavash n Baba ganoush :another healthy chip-n-dip

Crispy Lavash crackers with creamy Baba ganoush in another exquisite all vegetarian chip-n-dip of Mediterranean flavors ,besides the popularPita chips with Hummus.Its perfect as appetizer or for snacking.

Lavash
The crispy flat breadLavash is originally from Armenia ,also popular among its neighbors Turkey,Iran and Azerbaijan.The lavash crackers are simple to make and crisp in texture.I added a tablespoon of the super healthy flax seed meal for added nutrition.Traditionally rolled very thin,I kept them thicker,although you could roll them as thin as you can.

Ingredients
2 cups all purpose flour (or use 1 cup of whole wheat flour and 1 cup of all purpose flour)
1 pack active dry yeast,about 1 teaspoon
1/2 teaspoon salt
3 tablespoon Extra virgin Olive oil
1 tablespoon flax seed meal(For added nutrition)
For topping
1 tablespoon sesame seeds
1 teaspoon Onion seeds or caraway seeds
1/4 teaspoon poppy seeds or mustard seeds
1/2 teaspoon coriander or cumin powder
1/2 teaspoon paprika or chilli powder.

Method
Dissolve the yeast in warm water, allow the yeast to get frothy, about 10 minutes.In a large bowl combine the flour, Flax seed meal and salt. Add the yeast mixture and olive oil and knead until well combined.Apply some more oil on the sides of the bowl cover and allow to rise until double it size about 3-4 hours.
Preheat Oven to 400F.
Lightly grease 2 cookie sheets or baking trays,or bake in 2 batches in one cookie sheet.Roll out the dough as thin as possible on a lightly floured surface.Brush with some oil ,evenly sprinkle the toppings all over the dough.Using a pizza cutter or a knife cut the dough in to square or rectangle or diamond shape,do not separate the pieces, as they will snap apart after baking.cuts.Bake for 10-15 minutes until golden brown.Remove from tray and cool briefly and separate the pieces along the cut lines.


Baba Ganoush
An exotic name for a Hummus like spread made with egg plants(aubergines\brinjals),call it the middle eastern Baingan bartha.In Palestine its also known as mutabbal(Eggplant salad).Usually made with no added hotness from chillies,I added 2 dry red chillies to add to a spicy kick to the dip.Its traditionally charred on a charcoal grill for the distinctive smoky flavor and the skin is completely peeled.Since i roasted it in an oven ,the skin was not quite charred and I blended in some of the skin too, ,couldn't let go of the nutrients in the skin.

Ingredients
1 large American eggplant,about 1 pound
1/2 cup tahini paste(check the link for how to make tahini paste)
1/2 a fresh lemon,about 3 table spoon.
2 cloves garlic
2 dry red chillies(for heat,optional though)
1 teaspoon salt
few sprigs of fresh herbs,cilantro or parsley
2 tablespoon extra virgin Olive oil

Method
Wash the eggplant,leave its stem on.Pierce each side of the eggplants with a fork or knife.Halve or place it whole e on a baking sheet.Roast in the oven or grill or char on a stove top until cooked through.About 45 minutes in the oven until skin is blackened and is soft to touch.
Let sit for few minutes until its cool enough to handle.Scoop out the pulp with a spoon in to bowl.Blend the pulp to a smooth paste along with the tahini paste,fresh squeezed lemon juice,garlic ,chillies,herbs and salt. Transfer in the serving dish and drizzle with Olive oil.Serve with chips ,Steamed veggies, pita or in sandwiches or wraps .Store in refrigerator for up to a week or two.

This chip-n-dip is my entry for Srilekha's EFM:Savories along with the following savouries Methi Onion Pakodas,Bhendi Pakodas,Cauliflower Lollipops,Methi Khakhras With Achaari dip and Pita chips with hummus


Other Chip-n-dip Recipes Posted:

Beet Hummus

Chick peas fuse together marvelously with vegetables like beets,roasted peppers or artichokes and greens like spinach,mint,cilantro to give a vibrant variation to traditional hummus.I could eat hummus everyday without any worry for its bursting nutritive value,Chick peas are low in Saturated Fat, and very low in Cholesterol and Sodium(in home made chick peas). It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.

I'm sending the healthy pink hummus recipe to Ley's "Baking for breast cancer awareness" , a breast cancer awareness event. Healthy diet and early detection are key in prevention of any cancer.Beets are loaded with vitamins A, B1, B2, B6 and C. The beet greens have a higher content of iron compared to spinach. They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.It is considered a blood cleanser ,that helps the body to get rid of many unwanted ailments. Raw beets are considered more effective in fighting cancer than cooked.Read everything about Beets nutrition here.Read the useful guide to prevention of cancers.Learn the important breast cancer facts here.

Think no more, buy some beets,soak your chick peas tonight and make a fresh bowl of this tasty creamy healthy delight .
Recipe Beet Hummus
Ingredients
2 cups cooked or canned Chickpeas\Garbanzo beans\Bengal gram(home made are better ,canned are higher in sodium)
1 small beet,peeled and cooked until tender with a cup of water.
2 cloves garlic,roasted in olive oil
2 tablespoon Tahini sauce(recipe follows)
1/2 a fresh lime juice
1 green chilly(optional)
1/4 cup Extra Virgin Olive Oil

Method
Finely blend the beets in processor or blender,add just few drop of water if needed. Then mix in the cooked chick peas and roasted garlic. Blend again until the mixture is of smooth paste consistency,for a thick creamy hummus add just few drops of water if needed. Stir in the oil ,salt(for home made chick peas,no more salt needed for canned chick peas) and lime juice.Blend again till creamy. Transfer in a serving plate or bowl,garnish with edible rose(unbelievably easy to make,watch Vah chef in this video )and mint leaves. Hummus is appetizing with any whole grain chips,I served them with Home made pita chips. Stores in refrigerator for a week,enjoy it on toast or sandwiches or Kababs.

On request from my dear buddy Zee,here is the tahini recipe.
Tahini Sauce
3/4th cup white sesame seeds
2 gloves garlic, crushed
1/2 teaspoon kosher salt
1/4 cup olive oil
2 tablespoon fresh lime juice
1/4 cup water

Method
Toast the seeds on medium heat on stove top or in oven at 350F,while stirring occasionally ,about 10 minutes.
Grind the seeds in a processor or a coffee grinder until finely powdered.Stir in rest og the ingredients and blend until smooth and creamy.Stores in refrigerator ,drizzle on sandwiches or Kababs or add in hummus for a creamy texture and lot more flavor.

Other Pink recipes posted for Breast cancer awareness:
Rose Flan
Rose Berry Banana Soy Smoothie

Another tasty beet recipe ,Beet Cheese Treats,I'm sending this tasty treat to JFI:Festive treats hosted this month by Srivalli.

Guilt-free Snacking :Methi Khakhras With Achaari Dip

Methi Khakhras
Khakhras,a Gujrati snack are crispy evening munchies prepared with simple ingredients.It can be made plain or flavored with spices and herbs. Making Khakhras is a lot like making parathas, only that khakhras are roasted crisp . Preparing Khakhras is a family affair among Gujratis,it made in big batches and stored for a week or more.
Ingredients

1 1/2 cups Whole wheat flour
1/4 cup Methi(Fenugreek) leaves ,fresh or frozen
1 tablespoon Sesame seeds
1/4 teaspoon chilly powder
1/2 teaspoon cumin seeds
Pinch of turmeric
1/2 teaspoon salt
3 tablespoon Olive oil or vegetable oil
salt to taste

Makes 10 medium Khakhras

Method
Step 1 Blanch the leaves
Blanch the leaves by simmering them in hot water for a minute. drain and keep aside.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to Khakhras.
Step 3 Rolling the Khakhras
Divide the dough in to about 10 equal portions and roll in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin to roll them in to rounds
Step 4 Roast the Khakhras
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the khakhras flip once and flip again after few seconds. Use a spatula or roll up kitchen towel, lightly press and roll them around the pan. When crisp on both sides, apply some oil on both sides,get them out and lay on a rack to sweat out. Serve with some tangy chutney or Aachari dip (Recipe follows)


Achari Dip

Achaari dip has some of the Spices used in an Indian pickle(Achaar). The combination of cooling yogurt with tongue tickling spices makes this a unique dip for an evening snack with Multi grain Crackers, Pita chips or Khakhras.
(original recipe posted at Tarla's blog)
Ingredients
1 cup Yogurt\Dahi, strain some of the water using muslin cloth or paper towel(hung yogurt)
1/4 cup coriander\Cilantro ,chopped
1 green chilly,chopped
1/2 teaspoon salt

For the Achaari spices
1/4 teaspoon fenugreek (methi) seeds
1/4 teaspoon mustard seeds (rai / sarson)
1/2 teaspoon cumin seeds (Zeera)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon onion seeds (kalonji)
1 tablespoon Olive oil or vegetable oil

Apparently saunf was out of stock in the pantry, hence one of the cups is empty.


Method
Shallow fry Spices
Heat the oil in a pan, add the fenugreek seeds, mustard seeds, cumin seeds, fennel seeds and onion seeds.When the mustard seeds crackle,turn off the heat and let cool.

Grind and mix with yogurt
Combine the achaari spices, coriander, green chillies and salt together in a grinder and blend to a fine paste using few drops of water.
Transfer into a bowl, add the hung yogurt and whisk well. Serve this dip with any crisp snack like pita chips or Khakhras.

My Methi Khakhra recipe is low in fat when compared to the original Khakhra recipe and the Achaari dip with fat-free yogurt is low in calories,hence both recipes are fit for the Diet Food Event Hosted by Divya Vikram of Dil Se..

Guacamole With Mutligrain Chips

Avocados are creamy and melt in the mouth delicious .Its one of my top ten nature's best foods. Guacamole dip is simple and easy way to relish this nature's best food.
Ingredients needed to make Guacamole

1 pack Multi grain chips
1 ripe avocado
1 small onion finely chopped
1 small tomato finely chopped
2 green chillies
2 tablespoon fresh squeezed lime juice
1/4 cup chopped cilantro



To make the Guacamole
Half the Avocado by running your knife around its seed. Now lightly twist and separate the halves. To remove the seeds, carefully immerse your knife on seed and twist to remove seed.

Score the halves and remove the avocado chunks in bowl.

Using a fork and mash avocado until coarsely mashed. Mix in lime juice, salt , 2 chopped chillies ,onions,tomatoes and cilantro. Serve with Multi grain Chips or top on Quesadillas or sandwiches.

This recipe is my entry for WYF : color in Food event hosted by EC of SimpleIndianFood.

Pita Chips with Hummus

Pita chips with Hummus
Hummus is creamy yummy and full of nutrition. Originating from Middle East, its become quite popular in western world. Can be served with pita chips ,falafel, pita bread, kababs ,gyros and many more versatile recipes.

Hummus is high in iron and vitamin C. The chickpeas make it a good source of protein and dietary fibre. Depending on the recipe hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it provides essential amino acids.

Pita chips with hummus can be a good appetizer , you gotta try this in your next party. Your guest will surely love it not only for its taste but also for its nutritive value.


To make Creamy Yummy Hummus

2 cups cooked or canned chickpeas.
2 cloves garlic
3 tablespoon Tahini sauce
1/2 a lime
1 green chilly(totally optional)
few fresh mint leaves
1/4 cup Extra Virgin Olive Oil

To make the hummus.
Very simple. Smoothly blend all the ingredients in you food processor until creamy .Start without adding water then slowly pour in the Oil and lime juice

Reserve some EVOO for later. Transfer in a dipping bowl or spread on an elegant plate and drizzle some EVOO along with sprinkle of cumin powder or paprika and few green olives. MMMMM ...tasty .Serve with chips, crackers or kababs. Stores for about a week in tight container.



To make the Pita chips
Ingredients you'll need are

2 Large whole wheat Pita pockets
3 tablespoon Extra virgin olive oil to brush on bread
1/4 teaspoon each of cumin and coriander powder
1/4 teaspoon chilly powder
1/8 teaspoon turmeric
1/4 teaspoon Salt

To Make the Crispy Pita Chips
Preheat oven to 400 degrees F
Using a chef's knife cut each pita in to 2 halves. Cut each half in 4 triangles each. Lay the triangles on a cookie sheet.
Combine Olive oil and spices in a bowl. Brush the mixture over each of the triangles

Now bake for about 7-8 minutes until lightly browned and crispy.

Serve with either Hummus or Guacamole or any other dips.



This protein rich recipe has been sent for the Protein Rich Contest