Condiment Series | Moong Hummus with Burnt Chillies | Dip

Day 10

While I love my daals (lentils), Green Gram was never a favourite. Rather I always seem to shy away from it and my mother would always be after my case for running away from the green moong, listing down all its health benefits in one breath…every single time !!

So finally here I am, with a win win situation…. she can’t complaint, and now neither can I. Green Gram Hummus doesn’t taste anything like the way green gram daal does. It is creamy and full of flavour and super healthy !!

Now that I’ve been making various types of hummus, I realise that a hummus-n-pita with some relish type of breakfast is one of the most satiating breakfasts and I seem to be gorging on these atleast 3 times a week. I love it !!

Oh by the way May 13 was International Hummus Day !! šŸ™‚
Though for my most days can be hummus days.

Moong Hummus with Burnt Chillies


2 cups cooked Green Gram

1 tsp Tahini

3 Cloves Garlic

Juice of 1 lemon

Salt to tasteĀ 

2 tbsp Olive Oil

For Tempering

1 Tsp Chilli flakes

1 tbsp Olive Oil

1/2 tsp Oregano


1. Blitz in a food processor, all the ingredients besides the ones for tempering.

2. Once a smooth creamy texture is achieved, transfer in a serving dish.

3. Heat 1 tbsp of olive oil in a frying pan, add chilli flakes and just when they are about to burn, add the oregano and remove from flame. Pour over the hummus.Ā 

4. Give it a light stir and serve.

Happy Hummus Days !!

Condiment Series | Baba Ghanoush | Dip

Day 8

From the chimichurri of South America I’m back to the middle east. Today it is Baba Ghanoush made from the humble eggplant.

This smoky dip is a favourite of the Arabs and is often eaten with khubzĀ or pita bread. Traditionally baba ghanoush would have other added vegetables like onions and tomatoes, though over a period of time and influences from other regions, it has come to be known in the avatar as we know it today – A smooth silky creamy dip full of flavour.

The Arabs called the today’s version of Baba Ghanoush as Mutabbal. Though in regions like Egypt and Turkey it is known as Baba Ghanoush only.

Traditionally, the eggplant is roasted on open fire, though you can roast it in your oven as well.
In the recipe that I’m sharing here, the eggplant is roasted on open fire on the stove top. Make it a day or two in advance and you’ll see that it tastes better. The flavours need to mature, hence some resting time is a good idea.

Baba Ghanoush – The peculiar smoky tangy dip !!


2 medium sized eggplants
1 tbsp of Tahini
2 tbsp Lemon Juice
2 cloves Garlic minced.
1 tsp Chilli flakes
Salt to taste
4-5 tbsp Olive Oil


1. Fire roast the eggplants. I like the smoky flavour so let it roast a tad bit longer. (each should take about 15 minutes). Let it cool to room temperature and peel of the skin.

2. Mash the roasted eggplant with the spoon and transfer into the blender. Add the tahini, minced garlic, lemon juice, chilli flakes, olive oil and salt. Blitz.

3. Once well blended, transfer to the serving dish. Garnish with your choice of fresh herb like cilantro or parsley or mint . Pour a spoon or two of olive oil.

4. Serve with bread.

Condiment Series | Piri Piri Hummus | Dip

It almost sounds strange to call Hummus a dip, though technically speaking it is one.
I’ve earlier done a post on hummus which was a basic recipe. Here I’m writing about another variant of the basic, The Piri Piri Hummus. You can let your imagination run wild and experiment with various ingredients and flavours that can be added to hummus.

Hummus is a Middle Eastern dip, now with more and enough added flavours. The perfect accompaniment to Pita. The mild flavour of rosemary and the punch of piri piri is a treat to your taste buds.
This too makes an excellent base for a sandwich or a crostini. It is my favourite dressing for a wrap or an open sandwich. It’s guilt free and superbly delicious ! I have actually completely done away with using butter or mayonnaise in my wraps and sandwiches. Though I will share my home made mayonnaise recipe for those occasional indulgences in my coming posts. šŸ™‚

Piri Piri Hummus


2 cups Boiled Chickpeas
1 tbsp Tahini
Juice of 1 Lemon
3-4 cloves Garlic
6-7 Peri-Peri Red Chillies
1 tsp Dried Rosemary
1/2 Extra Virgin Olive Oil
Salt to Taste

For Tempering
Olive Oil
Chilli Flakes


1. In a food processor, add the boiled channas or chickpeas, tahini paste, garlic cloves, lemon juice, piri-piri chillies, rosemary and salt. Blitz.

2. While the processor is running add the olive oil in a thin stream. Blitz till all ingredients are well blended.Ā 

3. Remove from the processor, transfer in a serving bowl.

4. Prepare the tempering by heating the olive oil in a pan. Add the chilli flakes and let then just burn. As soon as they become dark and the aroma rises, temper the hummus.Ā 

5. Garnish with parsley leaves and serve.

Condiment Series | Muhammara | Dip

Hi !!
I’m on a binge again. Only this time it’s not an eating binge. It’s a dip-making ( read relish / dips / sauces) binge.
I’m gonna be dividing this into a series here, where I’ll be sharing recipes for various types of dips. Each post will carry one type of recipe. Let’s see how many I can create šŸ™‚

Each post will carry one recipe.Ā 

At home I’m constantly trying my best to not use butter for everyday use, especially for my breakfast and keep exploring alternatives for it. The constant battle to feed healthy yet delicious food to my family and to keep a check on my ever growing waistline.

So today I share the recipe of Muhammara, a pepper dip originally from Syria, now commonly found in Levantine and Turkish Cuisines. It has a nutty texture with a slight sweetness to it. Works well on a crostini or a wrap or as dip to be served with pita or even with a platter of salad.



2 Red Bell Peppers
1 Fresh Red Chilli
1 tbsp Chilli Flakes
3 cloves of Garlic
1/3 cup of Olive Oil
1/3 cup of Bread Crumbs
1/2 cup of Toasted Walnuts.
2 tsps Pomegranate MolassesĀ 
1 tsp Lemon Juice
Salt to taste


1. Preheat oven to 180 degrees C. Toast the bread crumbs for 10 minutes or until lightly toasted. Set aside to cool.

2. Now roast the bell peppers and the red chillies for about 20-25 minutes. Let it cool.

3. In the food processor add the roasted bell peppers, roasted chillies, bread crumbs, toasted walnuts, garlic, chilli flakes, lemon juice pomegranate molasses and salt. Whisk to a paste. While the processor is running, in a thin stream add the olive oil. Once all ingredients are nicely blended, remove from the processor, transfer in a serving dish, add a little olive oil and garnish with Parsley orĀ CorianderĀ leaves.Ā