• Snake Gourd Pasta Sauce - Tomato free!

    Snake Gourd Pasta Sauce - Tomato free!

    Serves 2

    Did you know that a fully ripened snake gourd vegetable transforms into a wonderful tomato replacement? The pulp surrounding the seeds are a bright red color and have a sweet flavor. The orange creamy pulp that is on the skin has a very nice mild pumpkin flavor and has the texture of very creamy mashed potatoes. These two pulps blended together create a smooth sauce and when adding yogurt whey (the sour flavor) it creates a perfect tomato sauce! So delicious!

    Here is the wonderful dish I put together together today. Mostly all ingredients came from the garden!

  • Fried Taro Root Chips

    Fried Taro Root Chips

    Serves 3

    If you live in the tropics, taro root is a great vegetable to grow on a self sufficient farm. It gives a lot of food and there are so many different ways of preparing dishes with it. Try these fried taro chips. They're crunchy and delicious!

  • Magical Pink Tulsi Infused Lemonade

    Magical Pink Tulsi Infused Lemonade

    Serves 4

    It is spring time and the Tulasi Manjaris are blooming by the hundreds. We have lots of her to offer to Kṛṣṇa. What to do with all the mahaprasad manjaris after offering them to Kṛṣṇa? Here is a lovely and magical drink that is sure to increase your devotion for Tulasi! Tulasi Maharani ki jaya!

    "Lord Hari has personally declared that even after committing thousands of sinful activities in the early part of his life, if one eats tulasi leaves, he will be freed from the reactions to all his sins."

    Hari-Bhakti-Vilasa 9.218

Simple Spicy Chickpea Hummus

5.0/5 rating 1 vote
  • Serves: 4
  • Author: Bhaktin Christina
  • Visits: 4207
Simple Spicy Chickpea Hummus


This is such a tasty and satisfying snack that you can put together in minutes!


    •    3 cups of cooked chickpeas
    •    1/2 cup cooking water from the chickpeas
    •    2 lemon, juiced
    •    1 or 2 green chiles
    •    1 teaspoon ground cumin
    •    1/2 tsp cayenne pepper
    •    1/2 cup sesame seeds
    •    1 1/2 tsp salt and 1/4 tsp pepper
    •    1/3 cup extra-virgin olive oil


  1. To cook the chickpeas, soak them overnight in plenty of water. Drain, put them in a pressure cooker, and cover them with fresh water by 1-inch. Cook for about 20 minutes in the pressure cooker. When the chickpeas are done be sure to reserve some of the chickpea cooking water for later.

  2. Now it is time to make the sesame paste (also called tahini). Dry roast in a small sauce pan the sesame seeds on medium heat. Do NOT let sesame seeds turn too brown. They should only be slightly golden and then immediately removed from the pan or the cooking process will continue, even with no flame.

  3. Immediately place the sesame seeds in the blender and add a little olive oil at a time and blend the seeds until you have a nice smooth paste.

  4. Now add all the remaining ingredients into the blender and blend until smooth.

  5. Here is what it should look like. If the mixture is to thick add a little cooking water at a time until you have the desired consistency. Now you are ready to offer to Kṛṣṇa!

  6. Serve as a dip for veggies or with pita chips or bread. You can also make a nice vegetarian sandwich! Haribol!

  • Snake Gourd Pasta Sauce - Tomato free!
  • Curds and Whey Soup with Pumpkin and Drumstick leaves
  • Fried Taro Root Chips
  • Easy Homemade Whey Powder
  • Magical Pink Tulsi Infused Lemonade
  • Easy Banana Bread Cupcakes
  • Prabhupada's Prasadam Cookies
  • Steamed Vegetables in a Coconut milk and Chickpea broth
  •  Buttery Lemon Spaghetti with Chickpeas
  • Moist Oatmeal Breakfast Cake served with Homemade Roselle (Jamaica) Jam
  • Orange Sweet Cinnamon Rolls
  • Green Bean and Paneer Stir-fry with a Spicy Peanut Sauce
  • Fluffy Baked Powdered Sugar Donuts
  • Gourmet Pizza with a Creamed Sweet Potato and Carrot Sauce
  • Sweet Spice Pumpkin Bites

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