Beetroot Raw Mango Hummus with Cream Crackers and
Sparkling White Raw Mango Panna .....
Hummus is a dip / spread eaten with chips, biscuit crackers, pita breads etc. The taste of Hummus enhances only when you serve it with any accompaniment. On its own it’s a bit bland. Goes very well with low calorie sugarless biscuits as a spread. Good for health too.
Soak one cup of chick peas for 6-8 hrs or overnight. Wash and drain of the water. Pressure cook to one whistle with only the required amount of water. Let cool, drain and keep aside. Keep the drained water aside too for grinding the hummus.
Pressure cook one small whole raw mango. Let cool completely. Squeeze out the pulp and the outer skin. Discard the seed. Keep aside.
Peel off the skin of one large sized beetroot. Cut it into equal thick slices. Micro wave for 2 minutes remove and fry it directly on gas by placing it on a steel gauge on both the sides for 3-4 minutes on medium heat. Remove and let cool.
Fry ½ cup of white sesame / til for a few minute in a dry kadai till it splutters, do not add oil, remove, cool and keep aside.
In a blender add the chick peas, raw mango, beetroot, sesame, salt to taste, 1 tsp of jeera powder, 1 tblsp of crushed pepper corns. Grind to a smooth paste. Add in 2 tblsp of oil and grind again. If necessary add the chickpeas strained water. Add only how much is necessary for the grinding process. The paste should be thick like peanut butter paste. Remove and keep aside.
Serve with Crème Crackers biscuit / toast / pita bread / wafers etc.
** Note : For the Recipe of Sparkling White Raw Mango Panna follow the link given below ....