Rajma Hummus do these two words really go together? Well, let me tell you the backstory. I am a big lover of the North Indian staple and comfort food – Rajma (Kidney beans) chawal (rice). But everyone at home does not share my passion for the same. And my baby boy finds the beans too big to chew on. Rajma chawal gets made very rarely in our household then.
However last week when I was buying grocery from Amazon India, my eyes fell on a pack of the wine red Rajma or Kidney beans by Popular Essentials and I didn’t even think twice before adding it to cart. Once the rajma arrived I drifted into fragrant memories of Rajma chawal, eaten on cold mornings in Delhi when I travelled there for work. But the question remained – how do I get my family to eat Rajma and that too happily. 🙂
That’s when I came up with this healthy Rajma and beetroot Hummus recipe. Its packed with nutrients and looks so vibrant too. A great dip to go with raw veggie sticks, on toast or chapatis, with lavache or breadsticks. It makes great party food and is a good filler for those hunger pangs between meals.
Rajma is a treasure trove of health. It has the ability to lower cholesterol and therefore the risk of heart disease. It regulates blood sugar. Rajma provides iron for energy, boosts brain function and is a great source of protein.
Beetroot controls blood pressure and diabetes. It prevents the formation of plaque and bad cholesterol. It cures anaemia and boosts energy. It is great for pregnant women due to its high folate content. Beetroot also improves brain power, slows the process of dementia and Alzheimer’s disease. It is also known to prevent cancer.
Take a look at the health charts here. (Source: Fitness & Weight Loss)