Roasted Nuts are a healthy, wholesome, gluten-free snack. Here is a roasted nuts recipe in 4 flavours – masala cashews, honey spiced almonds, herb walnuts, and mint foxnuts. Be sure to watch the video!
Estimated reading time: 4 minutes
- Roasted Nuts – 4 Flavours
- Ingredients You’ll Need
- Watch Roasted Nuts Video
- Serving and Storage
- Roasted Nuts Recipe
When it comes to winter food to keep us warm, our first thought instantly goes to soups and stews . But nuts and dried fruits also are a great source of energy and nutrition. They are loaded with protein and good fats – great for skin and heart.
Medical research says nuts help lower bad cholesterol and increase good cholesterol; they also regulate blood sugar and help reduce blood pressure.
Nuts taste great as they are. So why roast them? Roasting brings out the oil that most nuts produce, enriches the flavour, and makes them extra crunchy and delicious.
Roasted Nuts – 4 Flavours
- Masala Kaju (Cashew)
- Spiced Honey Almonds
- Herb Walnuts
- Mint Makhana (Foxnut)
These roasted nuts are gluten-free, easy to store, perfect for healthy munching, and require minimal ingredients.
A pack of homemade assorted nuts makes an excellent edible gift for the Holiday and festive season to share with family and friends. Do you need more reason to bookmark this roasted nuts recipe?
Ingredients You’ll Need
- Nuts: For this roasted nuts recipe, you need whole nuts (almonds with skin) without the outer hard shell. Try to use good quality nuts for roasting rather than stale/old ones.
- Seasoning: Add the salt and seasoning sparingly as you don’t want to overpower the natural flavour of the nuts.
- Tools: A stir-fry pan, a couple of mixing bowls, a big tray or sheet, and a good spatula.
Masala Kaju (Cashew): This is an Indian-style spicy roasted cashew recipe. The white cashews are roasted in ghee and later seasoned with red chilli powder, salt, pepper, and Chaat Masala.
In India, masala kaju is the most popular roasted nut flavour. As the name suggests, it is spicy with the sweetness and richness of ghee.
Honey Spiced Almonds : They are my favourite flavour of roasted nuts.
The honey, cinnamon, and chilli-flavoured savoury almonds are coated with a layer of white sugar. Making them crunchy and super addictive.
They are a sweet, spicy, caramelized goodness that disappears fast. So I suggest making a large batch of these honey-spiced almonds.
Herb Walnuts: Toasted in butter with oregano, chilli flakes, salt, pepper, and brown sugar, these herb walnuts are the tastiest.
The addition of oregano makes them so flavoursome. You can use thyme, rosemary, sage, or other herbs to flavour the roasted walnuts.
Roasted Mint Makhana: The foxnuts are the new superfood. Apart from making curry and phirni , you can roast them in ghee and flavour them with salt, red chilli powder, cumin powder, and mint powder.
They are low in calories, not so expensive, and easy to roast. You can eat roasted makhana while fasting as well.
Watch Roasted Nuts Video
Serving and Storage
Allow roasted nuts to cool down completely before storing them. Transfer them to separate airtight containers and store them at room temperature.
They remain fresh, crunchy, and tasty for weeks except for foxnuts (best to consume them within a day or two).
Serve homemade roasted nuts with a cup of tea as a snack, or carry them around with you to satisfy those in-between meals munching cravings.
More Recipes With Nuts
- Banana Date Milkshake
- Chewy Granola Bars
- Basil Walnut Pesto
- Overnight Oats
- Badam Milk
Ingredients
Ingredients For Masala Cashew (Kaju)
- ▢ 1 cup cashew (kaju)
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon black pepper powder
- ▢ 1 teaspoon Chaat Masala
Ingredients For Herb Walnuts
- ▢ 1 cup walnuts
- ▢ 1 tablespoon unsalted butter
- ▢ 1 teaspoon oregano
- ▢ 1 teaspoon red chili flakes
- ▢ Salt & pepper to taste
- ▢ 1 tablespoon light brown sugar
Ingredients For Honey Spiced Almonds:
- ▢ 1 cup almonds
- ▢ 1 tablespoon unsalted butter
- ▢ ¼ cup honey
- ▢ 1 teaspoon cinnamon powder
- ▢ 1 teaspoon paprika or red chili powder
- ▢ Salt to taste
- ▢ ¼ cup granulated white sugar
Ingredients For Mint Foxnut (Makhana)
- ▢ 1 cup foxnut (phool makhana)
- ▢ 1 tablespoon ghee
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 tablespoon mint powder
- ▢ Salt to taste
Instructions
Roasted Masala Cashew
- Heat ghee in a stir fry pan. Add cashew, fry till they are light golden in color and crisp. Transfer to a bowl.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Herb Walnuts
- Heat butter in a stir fry pan. Add walnuts and fry for 5 – 6 minutes to make them crisp.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Honey Spiced Almonds
- Dry roast almonds for 5 – 6 minutes to make them crisp. Transfer to a bowl and set aside.
- In the same pan, heat butter, honey, cinnamon, and chili powder. Mix nicely. Turn off the heat. Add dry roasted almonds and combine nicely to coat each piece with the glaze.
- Transfer honey almonds to a mixing bowl. Add sugar and salt. Mix nicely. Arrange them in a single layer on a large platter or baking sheet to cool down completely.
- Serve immediately after almonds turn crisp or store in an airtight containter.
Roasted Mint Foxnut
- Heat ghee in a stir fry pan. Add salt, spices, and mix nicely. Add foxnut and stir to coat each piece with the spice mix.
- Fry over low heat till foxnut turn crisp.
- Transfer to a bowl and serve immediately.
Recipe Notes:
- Adjust the quantity of salt and seasoning according to personal taste and preference.
- To make vegan roasted nuts, you can use coconut oil or vegan butter.
- Add the salt and seasoning sparingly as you don’t want to overpower the natural flavor of the nuts.
Nutrition
We follow a strict NO SPAM Policy
Roasted Nuts Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
Ingredients For Masala Cashew (Kaju)
- 1 cup cashew (kaju)
- 1 tablespoon ghee
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper powder
- 1 teaspoon Chaat Masala
Ingredients For Herb Walnuts
- 1 cup walnuts
- 1 tablespoon unsalted butter
- 1 teaspoon oregano
- 1 teaspoon red chili flakes
- Salt & pepper to taste
- 1 tablespoon light brown sugar
Ingredients For Honey Spiced Almonds:
- 1 cup almonds
- 1 tablespoon unsalted butter
- ¼ cup honey
- 1 teaspoon cinnamon powder
- 1 teaspoon paprika or red chili powder
- Salt to taste
- ¼ cup granulated white sugar
Ingredients For Mint Foxnut (Makhana)
- 1 cup foxnut (phool makhana)
- 1 tablespoon ghee
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder (jeera powder)
- 1 tablespoon mint powder
- Salt to taste
Instructions
Roasted Masala Cashew
- Heat ghee in a stir fry pan. Add cashew, fry till they are light golden in color and crisp. Transfer to a bowl.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Herb Walnuts
- Heat butter in a stir fry pan. Add walnuts and fry for 5 - 6 minutes to make them crisp.
- Add salt and spices. Mix nicely. Allow them to cool completely before storing in an airtight container or serve immediately.
Roasted Honey Spiced Almonds
- Dry roast almonds for 5 - 6 minutes to make them crisp. Transfer to a bowl and set aside.
- In the same pan, heat butter, honey, cinnamon, and chili powder. Mix nicely. Turn off the heat. Add dry roasted almonds and combine nicely to coat each piece with the glaze.
- Transfer honey almonds to a mixing bowl. Add sugar and salt. Mix nicely. Arrange them in a single layer on a large platter or baking sheet to cool down completely.
- Serve immediately after almonds turn crisp or store in an airtight containter.
Roasted Mint Foxnut
- Heat ghee in a stir fry pan. Add salt, spices, and mix nicely. Add foxnut and stir to coat each piece with the spice mix.
- Fry over low heat till foxnut turn crisp.
- Transfer to a bowl and serve immediately.
Video
Notes
- Adjust the quantity of salt and seasoning according to personal taste and preference.
- To make vegan roasted nuts, you can use coconut oil or vegan butter.
- Add the salt and seasoning sparingly as you don’t want to overpower the natural flavor of the nuts.
Nutrition
Beetroot Hummus is a healthy spin on the original hummus recipe. It is vibrant, has an enviable texture, and tastes delectable.
Estimated reading time: 5 minutes
- About Hummus
- Ingredients You’ll Need
- How To Make Beet Hummus
- Secret Of Creamiest Hummus
- Serving Suggestion
- Beetroot Hummus Recipe
About Hummus
Hummus is a Mediterranean dip, made with chickpeas and tahini (sesame seeds) paste. Over the years, this humble dip gained a cult following due to its super creamy texture, healthy profile, and nutty taste.
Beetroot Hummus Recipe is all about experimenting and adapting. It is a whole30, vegan and gluten-free dip .
A few of my favourite Hummus flavours are – avocado hummus , beet hummus, red pepper hummus. And of course, the classic hummus .
Ingredients You’ll Need
- Canned or cooked white chickpeas (chana) for the base of the hummus
- Beetroot : You can steam them, roast them in an oven or buy pre-cooked ones. Use cooked beets to make salad or stir fry .
- Extra Virgin Olive Oil to blend the hummus
- Salt to taste
- Garlic Cloves
- Lemon Juice
Cook Beetroot For Hummus
Clean, wash and remove the skin , and the stem of the fresh beetroot. Cut into quarters or big chunks.
Steaming Beetroot – is the healthiest option and it only takes 15 minutes.
- Fill the bottom of the steamer with water and bring it to a rapid boil.
- Place beetroot pieces in the upper deck, cover, and steam for 15 minutes.
- After 10 minutes poke them with a knife or fork to check for doneness.
Roasting Beetroot gives a more nutty flavour to the hummus.
- Preheat the oven to 200 degrees Celcius.
- Toss chopped beetroot with olive oil and salt.
- Arrange in a baking sheet or tray.
- Roast for 30 – 40 minutes or till beetroot is soft and cooked.
- Bring out the tray, and allow them to cool completely.
- You can roast the beetroot in a stovetop grill pan as well.
Chickpeas For Hummus
You can use canned or pre-cooked chickpeas for making the hummus.
I prefer boiling my chickpeas from scratch at home in an instant pot . You can follow this instant pot chickpeas guide to know more.
- Rinse and soak chickpeas in water for 5 – 6 hours or overnight.
- Drain all the soaked water. Transfer the chickpeas to the inner pot of the Instant Pot.
- Add enough water to immerse the chickpeas. Like, if you have 1 Cup of chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas to a metal colander. Allow them to cook completely. Reserve the boiled chickpea water. We will need it for hummus.
How To Make Beet Hummus
It is very simple. Add all the ingredients to a food processor. Simply blend to a smooth and creamy consistency.
Use reserved boiled chickpea water to get the creamiest hummus ever.
Secret Of Creamiest Hummus
Pressure cooker or instant pot chickpeas are the best to make beet hummus. Remove the skin of the boiled chickpeas before blending and you will end up with the best hummus ever.
Second, the secret formula to making the smooth hummus is to use boiled chickpea water to blend the ingredients .
Follow my secret tips to make the creamiest hummus to the tee and THANK ME in the comment section of this recipe.
Serving Suggestion
Roasted beetroot hummus can be served chilled or at room temperature.
Store it in the fridge for 2 – 3 days . Or freeze it for up to a month and thaw it before use.
- Flatbreads like pita or any other artisan bread go well with this dip.
- Healthy Crackers made of quinoa, tortilla chips, lavash, or pita chips are good options too
- You can also cut celery, carrots, and cucumbers into long sticks and serve them with this dip. Like my Mediterranean party platter
- This beet hummus can be used as a sandwich bread instead of butter – add some more veggies or falafel and you have a healthy lunchbox meal.
More Dip Recipes
- Roasted Red Pepper Dip
- Greek Cucumber Sauce
- Roasted Eggplant Dip
- Spicy Peanut Sauce
- Schezwan Sauce
- Creamy Corn Dip
- Spicy Mango Dip
- Tomato Salsa
Ingredients
- ▢ 1 Cup canned or pre-cooked chickpeas
- ▢ 1 (200 gram) beetroot
- ▢ 4 garlic cloves
- ▢ Salt to taste
- ▢ ¼ Cup extra virgin olive oil
- ▢ Juice of a half lemon
Ingredients For Garnish:
- ▢ 1 teaspoon za’tar spice mix (optional)
- ▢ 1 teaspoon chopped parsley
- ▢ 1 tablespoon chopped walnuts
- ▢ 1 tablespoon feta cheese (optional)
Instructions
Prep Work For Hummus:
- If you are not using canned chickpeas, then wash, and soak dry chickpeas for 5 – 6 hours.
- Next, boil chickpeas. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP. Add enough water to immerse the chickpeas. Like, if you have 1 Cup chickpeas add 2 Cups of water. Season with salt.
- Close the lid of the IP. Set the Pressure Cook mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes.
- Transfer the cooked chickpeas in a metal colander. Discard the skin of the boiled chickpeas. Allow them to cook completely. Reserve 1 Cup boiled chickpea water . We will need it later for blending hummus.
- To steam beetroot, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Place beetroot pieces in the upper deck, cover, and steam for 1 5 minutes. After 10 minutes poke them with a knife or fork to check for doneness. Allow to cool down completely.
How To Make Hummus:
- Add all the ingredients in a food processor except 1 Cup reserved boiled chickpea water.
- Blend the ingredients to a smooth consistency using the reserved boiled chickpea water. Add it in small batches to get the desired creaminess and consistency of the hummus.
How To Serve Hummus:
- Transfer the hummus to a bowl. Garnish it with chopped walnut, parsley, feta cheese, and za’tar spice mix. Keep in the fridge to chill.
- Serve beetroot hummus cold or at room temperature with pita bread, crips, or falafel.
Recipe Notes:
- You can use canned chickpeas to make the hummus.
- Beetroot can be roasted or steamed for making hummus.
- You can make beet hummus a day or 2 – 3 hours before serving. Store it in the fridge until serving time.
- Make sure all the ingredients are at room temperature and not hot while making the hummus.
Nutrition
We follow a strict NO SPAM Policy
