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.


From this…


…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.



Coconut Ginger Scones


My love for baked goods began before I was allowed to wield a chopping knife or a stove. Mama Kikani would let me bake cakes or muffins after she finished cooking to let the wafting smell of sugar, butter and vanilla cover up the spice smells of her cooking. I had never loved scones. Nor did I hate them. I was completely indifferent to them. Until now. This recipe, modified from bakingbites.com, leaves you with scones with a delicate flaky crust, a teasing sweetness, and the coziness of a blanket and tea on a rainy morning.


As I was scrambling through my kitchen looking for the dried pineapple that the original recipe called for, Mama Kikani suggested that I use the crystallized Thai ginger I had sitting on my kitchen counter. I eat them like candy. They are delicious – little nuggets of sweet and spicy all wrapped into one. I adjusted the sugar to accommodate for the crystallized ginger.

These are delicious with a dollop of lemon curd which balances out the spiciness of the ginger perfectly.



Recipe modified from bakingbites.com

Coconut Ginger Scones
2 cups plus 2 tbsp all purpose flour
4 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, cold and cut into 8-10 pieces
2/3 cup shredded coconut
1/2 cup finely chopped crystallized Thai ginger
2/3 – 3/4 cup coconut milk
1 tsp vanilla extract
coarse sugar, for topping

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add butter to flour mixture and toss to coat. Rub butter into flour mixture using your fingertips, until no pieces larger than a pea remain and mixture is sandy. Add in shredded coconut and finely chopped crystallized Thai ginger.
In a small measuring cup, combine coconut milk and vanilla. Add to the flour mixture and stir with a fork until the mixture comes together.

Turn dough out onto a lightly -floured surface and divide it into two balls. Shape each ball into a disc about 3/4-inch thick and cut into sixths. Arrange triangles on prepared baking sheet. Brush the tops of the scone with a bit of coconut milk and sprinkle with coarse sugar.

Bake for 17-20 minutes, until scones are light golden brown.
Transfer to a wire rack to cool before serving.

Makes 16 mini servings