Tag: iron

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Roasted Red Pepper Hummus

Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt.  Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own.  Yep, I do that.
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I’ve been playing around with this roasted red pepper hummus recipe for a while now.  I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!

How do I eat hummus?

  • add it to a MEZZE platter
  • use it as a SPREAD on a sandwich
  • use it to make DEVILED EGGS
  • use it as a base for PIZZA
  • use it as a creamy PASTA SAUCE

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I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS

I know!  It sounds crazy but the cashews work so well!  They give it a depth of flavor, texture and added protein that is just so delicious!.
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The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
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Try it out.  You won’t be able to stop eating it like me.

If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas

From my kitchen to yours, I hope you enjoy this hummus!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
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Sapna
August 7, 2020
by Sapna
Category Appetizers
Prep Time
5 minutes
Total Time
5 minutes

Ingredients

  • 1 c roasted red peppers
  • 1 14oz can chickpeas, drained
  • 4 cloves garlic
  • 1/4 c toasted cashews
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika

Instructions

  1. Add all of the ingredients in a food processor and blend until you get a thick, creamy consistency.
  2. Transfer to bowl and enjoy with your favorite veggies and pita.

Tags

5 minute recipes,
Antioxidant Food,
Cashews,
Eat a Rainbow,
Eat your colors,
folate,
Food Processor,
Healthy,
Hummus,
iron,
Mediterranean,
Protein,
red pepper hummus,
smoked paprika
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Sapna6 Comments

Spinach Dal Yum

Both the girls need their dal (lentils) at least once a week and I love it!  It makes me so happy that they turn to Indian food for comfort and norm.  I try to vary out the dals that I feed them so they get a variety of nutrients and flavors and I get to rotate my lentils. Continue reading “Spinach Dal Yum “ →

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Palak Paneer

Palak paneer is one of my husband’s favorite dishes, and recently becoming one of my daughter’s favorite dishes too.  This is a win-win recipe for me because it’s full of iron. calcium, protein, and fiber.  The fact that my toddler will gobble it up…. score for Mom!
Here’s my quick and easy version.  Hope you enjoy it!

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Blanching spinach is pretty easy (though I have to admit, I was intimidated the first time I heard of the process).  Simply dunk the spinach leaves in boiling water for about 3 minutes and using a slotted spoon (so there’s not much excess hot water tagging along with the spinach), pull out the spinach and again dunk them in a bowl of ice water.  This blanching process cooks the spinach without wilting it and keeping intact it’s beautiful, vibrant green color.  Pretty cool, huh!

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Tomatoes and onions are part of most Indian dishes. I love using this duo to test out various spice combinations for new or upgraded recipes!

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Ingredients:
For the Spinach Puree:
9 oz fresh spinach
1-2 green chilies (depending on your spice level)
3 garlic cloves
½” ginger knob
3c boiling water

For the Gravy:
1 small onion, finely chopped
1 small tomato, finely chopped
4 cloves garlic, minced
½tsp cumin seeds
¼tsp turmeric powder
½tsp cayenne pepper
½tsp garam masala
pinch of hing
1 bay leaf
7oz paneer, cubed
1Tbsp EVOO
Salt to taste

Directions:
For the Spinach Pureé:
Blanch the spinach and make sure to drain it of any excess water.  Add it to the blender with garlic cloves, ginger, and green chilies.  Blend to a smooth puree and set aside.

For the gravy:
In a nonstick pot, heat oil and add cumin seeds.  Once they start to splutter, add the hing (asafoetida) and bay leaf, and sauté for 30 seconds.  Add the onions and sauté until they are lightly golden.  Add in the garlic and cook for 30 seconds.  Make sure you don’t brown the garlic as the aroma and the taste will cook off.  Add the chopped tomatoes and cook until the water starts to separate.  At this point, add in cayenne pepper, garam masala and turmeric and mix well.  Add in the spinach puree and mix well.  Add in the salt and mix well.  Cook for about 8-10 minutes to make sure the spinach is cooked, and the gravy thickens.  Add in the paneer and mix well.  Cook for 2 minutes so the paneer cubes can become softer.

Serve hot with Naan or Rice.  Enjoy!