Broccoli hummus? You bet!

When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, it is rich in essential vitamins and minerals. When added in hummus, which is a Middle Eastern spread made from cooked, mashed chickpeas or other beans, it makes it more healthy and nutritious.
In addition, most children go through a phase of fussy eating, whether it is picking at their food before pushing their plate away, eating a few favorite foods, or flatly refusing to eat at meal times. So here is an attractive and colorful platter of chicken roses that any kid would love to eat again and again.
Tabouli, also spelled tabbouleh or tabouleh, is a popular Middle Eastern salad containing bulgur, tomato, spring onion, etc. It is low in saturated fat, and most of the ingredients are virtually fat-free. At the same time it is very easy and quick to make.
Broccoli Hummus
Serves: 3
Cooking and preparation time: 30 minutes
1 cup boiled chickpeas
2 tablespoon tahini paste
1 tablespoon lemon juice
1 tablespoon olive oil
5 to 6 boiled broccoli florets
Salt as required
Method:
1) Chop 1 cup of boiled chickpeas and a few boiled florets of broccoli in a chopper.
2) Add 1 tablespoon of lemon juice to it.
3) Add 1 tablespoon of olive oil and salt.
4) Blend until it smoothens.
5) Dish it out and enjoy with crackers.
Tabouli Salad
Serves: 2
Preparation time: 15 minutes
Ingredients:
1 cup yogurt
Fresh pomegranate juice
Half cup pomegranate seeds
Chopped strawberries
Raw honey (optional)
3 bunches finely chopped flat-leaf parsley
1 cup chopped fresh mint
2-3 tablespoons fine bulgur
1 chopped firm tomato
1/2 onion or 2 scallions chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Salt and pepper to taste
1/2 teaspoon cayenne pepper (optional)
Method:
1) Prepare the chopped parsley and mint and set aside.
2) In a large bowl, mix bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper.
3) Add parsley, mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired.
4) Serve cold, garnished with romaine lettuce.
Plating:
1) Place yogurt in the center of the round plate.
2) Pour fresh pomegranate juice over it.
3) Spread pomegranate seeds around the yogurt.
4) Spread tabouli around it.
5) Garnish it with strawberries.
6) Drizzle honey (optional) over yogurt.
7) Delicious and filling appetizer is ready to be served.
Red Tikka Roses
Serves: 2
Cooking and preparation time: 40 minutes
Ingredients:
Half kg boneless chicken
1 teaspoon ginger garlic paste
1 tablespoon lemon juice
A pinch of red food color
1 teaspoon tikka masala
1 teaspoon salt
1 teaspoon chat masala
1 teaspoon cumin powder
1 teaspoon red paprika powder
Method:
1) Take half kg boneless chicken, cut into long strips.
2) Marinate it with the above ingredients.
3) Leave it to rest for half an hour.
4) Roll each strip into a rose shape using a rose mold.
5) Make 5 to 6 mini roses.
6) Bake it in a greased dish for 20 mins at 175°C.
7) Decorate the way you wish and feed your kids or guests.
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