Jalapeño Lime Hummus

20140202_164427My sister-in-law and brother-in-law throw a super bowl party every year. My sister-in-law is a fabulous cook and an amazing hostess. As a small contribution to the endless spread she had prepared, I made jalapeño lime hummus. It was my first time trying the recipe and I will definitely be making it again. I loved the combination of the lime and jalapeño with the garlic nuttiness of the traditional hummus. Next time I make this, I will blend the peppers with the chickpeas and spices instead of adding them on top so that the flavors are evenly blended.

I apologize for the poor quality pictures. My DSLR decided to blink its angry, red, change-my-battery message at me right as I started cooking. 

IMG_4040Do not be alarmed by the number of jalapeños in this photo. I quadrupled the recipe below to make hummus to serve 30 people.

IMG_4056Jalapeño and Lime Hummus

Recipe modified from The Kitchn

Makes about 2 cups

2-3 jalapeños
2 cups cooked chickpeas
3 tablespoons lime juice
3 cloves garlic, roughly chopped
2 tablespoons Tahini**
1 teaspoon cumin-coriander powder (you may also substitute 1/2 tsp of cumin seeds and 1/2 tsp of coriander)
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro
Pita slices or Pita chips for serving

Roast the jalapeños on the stove. Flip every few minutes until the peppers are charred all over. This process takes about 10-15 minutes depending on the heating capabilities of your pan and stove. Move the charred peppers carefully to a heat safe bowl and cover with plastic wrap until cool.

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From this…

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…to this.

When the peppers are cool enough to touch, peel off the charred skin to reveal the moss green cooked pepper beneath. Remove the stem. Slit the peppers down the middle, remove the seeds, and slice them into thin strips. Set them aside. Be careful when you handle the jalapeños. I washed my hands at least 4 times after I finished cooking, but when I went to the bathroom to slather moisturizer on my face, I inadvertently set my face and eyes on fire. Jalapeño oils are extremely strong, so be wary.

Remove the skins from the chickpeas. It is tedious, but it makes the hummus significantly smoother. If you are in a rush, don’t worry. Skin or sans skin, it still tastes the same.

Pour the chickpeas into the food processor with the lime juice, garlic, tahini, cumin-coriander powder, and salt. Add the olive oil gradually as you start processing. Blend until desired texture.

Transfer to a serving bowl and stir in the sliced jalapeños. Adjust to taste.

Cover and refrigerate for at least 20 minutes before serving (a step I failed to do and wished I had).

Garnish with minced cilantro, jalapenos, and lime wedges. Serve with pita slices or pita chips.

**Tahini recipe: Roast 2 1/2 cups sesame seeds, tossing frequently, for about 5-10 minutes. Do not let them brown. Cool the seeds. Toss them in a food processor with 3/4 cup olive oil and blend until desired consistency. Yields about 2 cups.

20140202_164334Enjoy!

Munchies: Homemade Dark Chocolate and Almond Bites

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Today, my friend and roommate made these delicious dark chocolate and almond bites using two simple ingredients. They make for the perfect dessert: sweet and rich enough to satisfy a craving without overloading on sugar. We no longer feel the need to run out to the store at 1 a.m. to satisfy our chocolate craving (yes, this has happened on more than one occasion). These little bites are richer than any chocolate bar we have tried, mostly due to the amazing féves we used from Whole Foods. I had never used these chocolate discs before, but the quality is apparent. I may never use chocolate chips again. IMG_2613

Dark Chocolate and Almond Bites

1 pound 72 percent cacao chocolate féves

1 1/4 cups roasted whole almonds

Line a baking sheet with parchment paper. Microwave the chocolate féves in a bowl for 20 seconds on the lowest power. Stir and continue microwaving in 10 second increments on the lowest power setting until melted. You could also melt them over the stove, but in an attempt to make it quick and easy, we used the microwave.

Stir the almonds into the melted chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick circles. Make sure the nuts are completely covered in the chocolate. We made our first batch in about 2 inch bites. We made the second batch slightly smaller in 1 inch bites. Refrigerate the chocolate bites for about 10 minutes or until hardened.

Enjoy!IMG_2602

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DIY mustache and lip on a stick

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In continuing with the DIY recipes and projects from the bridal shower featured last week here, here is a tutorial on how to make your very own mustaches and lips on sticks as fun photo props.
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For this project you will need craft foam in black and red, dowel rods, scissors, tag board (or some type of thick paper. I used a paint chip), a pen, and super glue (or a hot glue gun).

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I started by sketching out different types of mustaches and lips on the paint chip. I quickly realized the easiest way for me to make symmetrical drawings was to draw half a mustache or lip, fold the paint chip, cut, and unfold.

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I used the paint chip cut outs as tracing templates to transfer the mustache and lip drawings onto the black and red foam respectively.

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Cut out the foam.

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Lastly, super glue the top part of the dowel rod to one side of the foam cut outs, and wait for them to dry. I glued mine on the right side of the foam cut out, so that when dried I could hold the sticks in my left hand.

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Take silly pictures and enjoy.
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