Classic Hummus- Better than restaurant

This Hummus!

Creamy, garlicky, lemony and so so delicious! Much much better than the ones you order at restaurants, it is really flavourful. You would want to eat this hummus with everything!

May I also add that it's vegan, gluten-free and super healthy!

Hummus is a middle eastern dip or spread made with boiled chickpeas, garlic and olive oil and is usually eaten with pita bread. One of the most popular ways of eating hummus is with falafel wraps. Soft pita bread+creamy hummus+ crispy falafel+ crunchy veggies! I am dreaming of a falafel sandwich already.

Speaking of pita bread, I have this amazing whole wheat pita bread on the blog which you must try. Soft and pillowy pita bread is great for scooping hummus and other crunchy vegetables to make delicious sandwiches.

I have had hummus at so many restaurants in India but home-made hummus is much more delicious and creamier. I mean there's really no comparison, it's that good! Go ahead and customise this hummus according to your liking. You can add basil, sun-dried tomatoes, roasted red peppers- so many different variations of hummus can be tried. I also have this Green goodness coriander hummus on blog which is a flavour bomb.

One of my favourite ways of enjoying hummus is smearing it over crisp toasted bread topped with fresh tomato-onion salsa. You can even make healthy sandwiches, tacos like this Grilled vegetable tacos with hummus and even delicious pasta with hummus. My other favourite way of eating hummus is with vegetable crudites (crunchy raw vegetables). Its an amazing snack and a great appetiser for entertaining guests.

Easy and quick to make. Oh and very very high in proteins.

Hummus- Creamy and smooth middle eastern dip made with chickpeas

Type: Appetiser
Diet: Vegan/Gluten free
Serving: Makes about 2 cups


1/2 cup raw chickpeas
2-3 medium sized cloves of garlic
2 tsp white sesame seeds (lightly toasted)
4 tbsp extra virgin olive oil
1-2 tsp lemon juice
1/2 tsp red chilli powder
1 tsp roasted cumin powder
salt to taste
water as required


Soak chickpeas overnight or for atleast 8 hours.

Pressure cook chickpeas with little salt till cooked. Once cooled, open the pressure cooker and strain excess water. Reserve some of the water to make hummus.

Add chickpeas, peeled garlic cloves, extra virgin olive oil, cumin powder, chilli powder, sesame seeds and lemon juice in a processor and blend.

Add some of the reserved water if its gets difficult to blend.

Blend till hummus is smooth and creamy. Taste and adjust the seasoning.

Store in an air-tight container in fridge and consume within 2 days.

Garnish with some more extra virgin olive oil, toasted sesame seeds, chilli powder and pomegranate before serving.

If you try this recipe, don't forget to leave a comment. Do take a picture and tag #fascinatingfoodworld on Instagram.

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Incase you are looking for more middle eastern recipes, try these

Penne in white sauce with mushrooms

This pasta though! Yum!

Creamy, cheesy, garlicky, salty and spicy! 

I am really wondering as to why I haven't shared this simple and super delicious pasta dish till now. I mean really it is that good! Penne in white sauce is my brother's all time favourite and its the first thing he asks of me to make whenever he visits me from Rajasthan.

Perfectly cooked pasta tossed in creamy, cheesy and silky smooth white sauce along with sauteed garlicky mushrooms, believe me when I say it- You are definitely in for a treat :D

So delicious, comforting and satisfying!

This is one of the quickest fancy meal you can prepare at home. All you have to do is prepare mushrooms and creamy bechemal sauce while you are pasta is boiling and then just toss everything together. Bechemal sauce is the star of this recipe which can be used in so many other dishes too, for e.g Veg Au-gratin, Lasgana, Soups.

This pasta dish is also great for feeding a crowd, pair it with some easy salad like Panzanella salad, Watermelom-tomato salad with basil vinaigrette or Peach,plum and corn salad and your dinner will be ready in no time.

Speaking of quick and easy meals, you should also try Pesto Pasta with balsamic burst cherry tomatoes and Penne Arrabiata. These are amazing pasta dishes with great flavour.

Creamy, cheesy and delicious pasta in white sauce with garlicky mushrooms

Type: Main course
Diet: Vegetarian
Serving: 2 people


1 cup uncooked penne pasta
2 Tsp semi soft butter
2 Tsp plain flour
1 cup milk (room temperature)
1/4th cup grated cheese
1/4th tsp black pepper powder
salt to taste

For mushrooms

1 Tsp olive oil
1 chopped clove of garlic
1/2 cup sliced mushrooms
1/2 tsp red chilli flakes
salt to taste


Cook pasta till al dente in a pot of salted boiling water.

Once pasta is cooked strain the excess water and keep pasta aside.

In a deep dish pan, add butter and flour. With the help of a whisk, stir and cook till it changes colour and becomes slightly brown in colour, Turn off gas immediately

Now slowly add small quantity of milk at a time and combine everything together so that flour and butter is incorporated in milk properly and there are no lumps. Season with salt and pepper.

Once sauce is bubbling, mix grated cheese in sauce.Turn off gas and cover with lid.

Next prepare mushrooms. In a small pan , heat oil and add garlic.

Add in sliced mushrooms and season with salt and chilli flakes. Turn off gas once mushrooms are cooked.


Add pasta and half of prepared mushrooms in white sauce and warm gently. Thin the sauce down with some water or milk if it thickens too much.

Serve with rest of the mushrooms and garnish with fresh basil

If you try making this dish, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

If you are into Italian food, try these too

Eggless Whole wheat and Olive oil Banana-Nutella swirl cake

Who says desserts have to be unhealthy?? This decadent, moist and egg-less cake is the cake of your dreams!

Eggless + whole wheat flour + oat flour + extra virgin olive oil and ripe bananas! Oh and some swirls of Nutella for that little cheat factor ;)

For all those who have not tried a Banana bread or a Banana cake before, you must try it! Flavour of ripe bananas paired with vanilla and cinnamon taste sensational in cakes.

Baking is something I have loved and enjoyed since I was in college. It gives me so much joy when a perfectly baked cake comes out of the oven. Its my favourite past time and I love experimenting and coming up with new recipes. One of my favourite bakes from the blog is Double Chocolate Banana Bread and Ultimate Eggless Chocolate cake which are both insanely chocolatey and to die for.

I always talk about how important it is to eat right and fuel your body with right nutrition. This is the reason why I have so many healthy recipes on the blog revolving around salads, breakfast and quick everyday meals.

But somehow I had not tried using healthy alternatives in baking till now. This cake was an experiment to make a healthy cake using whole wheat flour , extra virgin olive oil and over-ripe bananas and needless to say, it turned out super moist and so delicious. As apprehensive as I was about using whole wheat flour instead of flour in the cake, it rose beautifully and had the perfect sponge.

Little measure of Nutella makes this healthy banana cake decadent and even more moreish. Nutella forms an amazing chocolatey crust on top of the cake which really compliments the banana flavour well. I can't begin to tell you how moist it is with the use of extra virgin olive oil, just melts in mouth. This whole wheat cake tastes even better the next day! So so good! I literally cannot stop eating it, keep reaching out to it for more. You have to try it yourself to believe me.

This cake would be perfect with tea, coffee and great for celebrations too. Since its made with whole wheat flour, you can use it for snacking and pack in your kid's lunch box too! I love having it whenever I am craving for something sweet but don't want to feel guilty later. Its a really good one bowl dessert and comes together very easily.

Soft, moist and egg-less Whole wheat and Olive oil Banana-Nutella swirl cake

Type: Dessert/Breakfast/Snack
Serving: 10 slices
Diet: Vegetarian


3 ripe bananas
1/2 cup extra virgin olive oil
3/4th cup powdered sugar
1 cup whole wheat flour
1/2 cup oat flour (grind regular instant oats in processor)
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/4th cup milk (room temperature)
1 tsp vanilla essence
2-3 Tbsp Nutella


Preheat oven at 180 degrees Celsius for 10 minutes.

Grease and dust a baking dish (preferably a spring form mould) and keep aside.

Break down bananas with fork in a bowl, add olive oil and powdered sugar and whisk with the help of electric beater.

Mix all the dry ingredients- whole wheat flour, oats flour, cinnamon powder, baking soda and baking powder together in a separate bowl.

Now slowly add dry ingredients in the wet banana-oil mixture along with milk and vanilla essence and fold everything together with a rubber spatula.

Pour the cake batter in the mould.

Microwave Nutella in a small bowl for 30 seconds and add Nutella dollops(1/2 tsp each) in row pattern on the top at equal distance.

Use a skewer and run it through dollops first horizontally and then vertically to make the pattern.

Now bake the cake in oven at 180 degrees celsius for 25-30 minutes. Use a skewer to check if the cake has baked properly.

Once done,cool down the cake for 15 minutes and release from the mould.

Keep in an air-tight container and consume within 2-3 days. Do not refrigerate

If you try making this cake, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

Looking for more desserts? Try these

Penne Arrabiataa

Penne Arrabiata - my absolute favourite! Need I say more??

Arrabiata sauce is a spicy Italian sauce made with garlic, onion, pureed tomatoes and fresh basil. I have always talked about how much I love Italian food. Beauty of Italian cuisine is its simplicity and this spicy and tangy sauce is no exception. Just like other Italian dishes, this sauce too has few ingredients but packed with so much flavour from good extra virgin olive oil, tomatoes and herbs.

Penne in Arrabiata sauce is a dish I have been making since my college time, almost 12 years now. Its a favourite among all my friends and everytime I make this pasta dish, they happily devour their entire plate. Served with warm garlic bread, its a complete meal in itself. Simple but spectacular!

What I love most about pasta dishes is how ideal they are for busy weekday meals. Just with very little effort, you can create a delicious pasta dish in no time. Take for instance Pesto pasta , all you have to do is boil pasta and toss in already prepared Basil pesto, so so delicious! I can eat it everyday!
Even my Favourite Pasta salad with balsamic vinegar dressing is perfect for a hot day and makes for a super quick lunch.

Simple and quick to prepare, this pasta dish is great when you are craving for something fancy for dinner and even great for feeding a crowd. Its spicy, tangy, hearty, comforting, saucy and once you try it, it will become your favourite pasta dish too!

Penne Arrabiata- Spicy and tangy pasta dish in tomato based sauce

Type: Main course
Diet: Vegetarian
Serving: 2-3 people


2 Tsp extra virgin olive oil
2 chopped cloves of garlic
1/2 cup finely chopped onion
1 cup pureed tomatoes
1/2 tsp black pepper powder
1/2 tsp red chilli flakes
1/2 tsp dried oregano
1 tsp sugar
2 tsp tomato ketchup
5-10 fresh basil leaves
few sliced black olives( optional)
salt to taste
1 cup raw Penne/Fusilli


Heat water in a pot and add 1 tsp salt. Once water is boiling, add pasta.

Cook pasta till al dente. Reserve 14th cup pasta water and starin all the remaining water.( Al dente means having a little bite). 

While your pasta is boiling, prepare arrabiata sauce.

In a deep dish pan, warm up olive oil and add garlic followed by chopped onions. Cook till silghtly brown.

Now add puree tomatoes and season with salt, black pepper, chilli flakes, sugar and oregano.

Cook on medium heat and stir from time to time. Once most of the water evaporates, add tomato ketchup and pasta water and cook further for 5 more minutes.

At this stage add basil, sliced olives and cooked pasta. Mix everything gently and turn off heat.

Serve hot garnished with fresh basil and drizzle of extra virgin olive oil.

If you try making this dish, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.

Follow me on FacebookPinterest and Instagram for regular update on new recipes.

You might like these Italian recipes too

Mexican bean tacos with tomato-onion salsa

Love Mexican food?  If yes, then you need these tacos in your life!!

Mexican food has got to be my favourite! Nachos, Guacamole, Enchiladas, Tacos, Tostadas, name it and I love it! Also I think Pico di gallo which is a Mexican salsa is one of the most delicious relish ever. Its made with chopped tomatoes, onion, lots of coriander, chilli, salt and lemon juice. Its spicy, rustic and tangy all at the same time. Pairs really well with tacos,nachos,toasts, chips!

Getting back to this taco, its filled with the most delicious re-fried kidney beans and pico de gallo. Since I love feta cheese, I finished the tacos with it.You can go for the classic option sour cream too and even add guacamole or sliced avocados.

Re-fried beans which are used in most of the mexican recipes can be easily prepared at home. Its called re-fried beans because after boiling they are again cooked with tomato and onion to make it more flavourful. These re-fried beans will be great atop nachos and go as filling in enchiladas and tostadas.

I am a big fan of quick to prepare lunch recipes especially the ones which are packed with flavour and are super delicious. Speaking of flavour, in-case you haven't tried Soba noddle salad with spicy asian vinaigrette yet then you must try it. Also protein packed Paneer Schezwan frankie is a flavour bomb. I have it at-least twice a week.

Hearty, flavourful, satisfying, spicy and super yuummyyyy Mexican bean tacos with pico da gallo.

Type: Main course
Diet: Vegetarian
Serves: 3-4 people


1/2 cup uncooked kidney beans
2 Tsp oil
2 finely chopped onion
2 finely chopped tomato
2 tsp mayo
1 tsp roasted cumin powder
1/2 tsp red chilli powder
salt to taste
1 Tbsp tomato ketchup

For pico da gallo (salsa)

1 onion chopped
1 tomato chopped
1/4th cup chopped fresh coriander/cilantro
1/2 tsp red chilli powder
1 tsp lemon juice
salt to taste


Soak kidney beans overnight or for at-least 6 hours.

Boil kidney beans, strain excess water and keep aside.

Heat oil in a deep dish pan and add chopped onions. Once they are golden in colour, add chopped tomatoes.

Season with salt and add chilli powder, cumin powder, ketchup. Mix through.

Once tomatoes are slightly cooked, add in mayo and turn off the gas.

For making salsa, mix chopped onion, tomatoes, coriander/cilantro, chilli powder, salt and lemon juice together in a bowl.

Assembling tacos

Take a tortilla/chapati and spoon re-fried beans in the centre.

Add salsa over the beans and finish with some feta and hint of Tabasco sauce.

Serve immediately.

If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.

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You might like these too

Peach, plum and corn salad

Hi  guys! Hope you all are enjoying the rainy weather and making the most if it by having delicious pakoras, bhajias, bhutta along with garam chai! I have been having cups after cups of ginger tea, mint and lemongrass tea (my fav) and cinnamon tea.

Its been pouring in Mumbai and we haven't seen sun in almost 2 weeks. One thing which really cheers me up in this gloomy weather is the sight of gorgeous orange hued Peaches and dark red plums. Juicy, tender and so sweet right now! Peach breakfast bowl is one of my favourite breakfast these days.

Balsamic vinegar and peaches taste heavenly together so I thought of creating this salad. The vinaigrette here is the star, it is so good that you can keep a jar of it ready in refrigerator and add it in literally any salad. Soooo yummmy!!

This salad has flavours,textures, salty feta to cut through sweet peaches, plums, sweet corn and basil for the freshness.

The thing about fruits is they taste sensational in salads. I have posted so many salad recipes this summer- Mango salad with mango-mint vinaigrette, Watermelon- tomato salad with basil vinaigrette, Cold soba noodle salad with spicy asian vinaigrette. They all taste super delicious and perfect when you want a quick and light meal. Also salads are great for detoxing after enjoying fried food in this rainy weather.

Easy, colourful, delicious Peach, plum and corn salad with an addictive balsamic-mustard vinaigrette

Type: Salad/Appetizer
Diet: Vegetarian
Serving: 1-2 people


2 peaches
2 plums
1/2 cup boiled sweet corn
2 tbsp black raisins
1 tbsp sunflower seeds/pumpkin seeds
basil leaves
crumbs of feta cheese

For dressing

2 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 tsp honey
1 tsp mustard
1/2 tsp chilli flakes
1/4 tsp black pepper powder
salt to taste


Slice peaches and plums.

Add sliced peaches, plums, corn, sunflower seeds, black raisins, fresh basil in a bowl.

To make dressing, add olive oil, balsamic vinegar, mustard sauce, honey, salt, black pepper and chilli flakes in a small jar and give a good shake.

Pour dressing over the salad.

Add feta cheese over the salad and serve.

If you try this recipe,don't forget to take a picture or leave a comment and tag #fascinatingfoodworld on Instagram and #nishbes on Twitter.

Follow me on Instagram,FacebookTwitter and Pinterest for regular updates on new recipes.

Some more salad recipes you can try