Nasuha Blog

All you need is

Chickpea - 1 cup
Garlic cloves - 12-14
Tahini - 4 tbsp ( mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste )
Extra virgin olive oil - 8 tbsp
Lemon juice - 5 tbsp
Salt to taste
Roasted cumin powder - 1\2 tsp
Chili flakes - 1 tsp
Warm water from boiled chickpeas - 3-4 tbsp


Method of preparation

Wash and soak chickpeas in enough water for 5-6 hours.
Drain the water.
Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
Drain the water reserving 3-4 tbsp for the hummus.
Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
Serve with pita or any other crackers.

The only perks of India summers in my humble opinion is the availability of stone fruits. Pears, peaches, cherries, plums and to top them all Mangoes. Plump and juicy, this saffron beauty has made it's royal entry in the vegetable and fruits stores and piles after piles of different varieties tempt me even more to come back home with a few bags full of this king of fruits. Churned into a shake for breakfast, grilled on a grill and served with some whipped cream for dessert or cut into slices to snack on any time of the day and my summers are good. The newest addition to my mango mania is this Mango and Avocado salsa. All it takes is 5 minutes to chop the mangoes, avocado, onion and tomatoes and you have a brilliant snack ready.

There is a lot of entertaining happening at my place off late and this salsa has become my favorite snack option. It goes really well with nachos or any other crackers and is a breeze to make. Here is how to make this delicious salsa.


All you need is

Mango - 1 cup ( peeled and cubed into small pieces )
Avocado - 1 cup ( skin removed and cubed into small pieces )
Onion - 1\2 cup ( finely chopped )
Tomato - 1\2 cup ( Finely chopped )
Fresh coriander - 2 tbsp ( chopped )
Green chili - 1  ( finely chopped )
Salt to taste
Lemon juice - 2 tsp



Method of preparation

Mix all the ingredients gently in a bowl.
Serve immediately with nachos or any other crackers.

You can also make this salsa  1-2 hours prior to serving. In that case, do not add salt and lemon juice and keep the salsa in an airtight container in refrigerator. Add salt and lemon juice just before serving.

Kiddos summer vacations are on and my house has become an adda for all his friends to gather, do some chit chats, play a few board games , set the army game and then fight over the disagreements. Amongst all this, they also get to taste the stuff I make in my kitchen and Bhavye is the one who is dictating me these days on what to make. The gang planned a pajama party last night and orders were passed to make some dips for the crackers that were bought a few days back on one of the trips to his favorite grocery store with his grand parents.

When I think of dips to go with crackers, Hummus is the first thing that pops in my mind. I love guacamole too, but good avocados are really tough to get hold of here in Bangalore. So hummus it was. Tasty, healthy and such a versatile dip. Apart from using it as a dip for my crackers, pita bread or veggie sticks, I also like to slather it on my sandwiches and fill it in my tarts.

I have made classic hummus a lot of time before and wanted a little twist in it this time. Remembered the lovely roasted red bell pepper humus that we used to get in one of the stores in the US and so thought to give it a try. The robust flavors from the roasted red bell peppers complimented the nutty taste of the hummus and it was a hit among the children. Here is the recipe to make this simple, healthy yet very versatile and delicious dip.


All you need is

Red bell peppers - 2
Chickpeas - 1\2 cup ( soaked for 5-6 hours and then boiled till soft )
Sesame seeds - 2 tbsp ( slightly roasted  )
Garlic - 8-10 cloves
Olive oil - 1\4 cup
Lemon juice - 3 tbsp
Roasted cumin powder - 1\4 tsp
Salt to taste
Red chili powder - 1\2 tsp




Method of preparation

Wash the bell peppers and wipe with a kitchen towel.
Apply oil on the skin of the bell peppers.
Heat the oven to 180 degree C .
Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting.
Remove the peppers when slightly blackened from all the sides.
Remove the skin and and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
Add little water if required.
Transfer in a bowl.
Drizzle some olive oil on top.
Sprinkle red chili powder.
Serve with crackers or pita bread.

This dip is very easy and quick to make and can be served with variety of snacks. I served it with crispy herb, garlic and cheese smashed potatoes and everyone loved the combination. Here is the recipe.


All you need is

Cream cheese - 3 tbsp
Fresh cream - 2 tbsp
Milk - 1\4 cup
Roasted cumin powder - 1\4 tsp
Salt to taste
Garlic - 2-3 cloves ( grated )
Fresh chives - 2 tbsp


Method of preparation

Whisk cream cheese with fresh cream and milk to a smooth consistency.
Add the remaining ingredients and mix well.
Refrigerate for a few hours before serving.