Kids in the Sink

Friends, we’ve missed you.  We owe you an explanation.  If we had one, we would give it.  Oops… We switched hosts and then tried to transfer all our stuff but realized we didn’t know how and oh my heavens, it was bad.  Our newly hired tech guy, David AKA Heather’s husband, and his brother, fixed it and now we hope that the kinks have been worked out.  We’re still not entirely sure what we’re doing and honestly, we almost quit. 

Yep, we almost quit.  That is, until, the other day after having like 10 views for an entire afternoon and we were totally crushed thinking no one likes or follows us anymore, we logged on yesterday when we happened to be together (yay!) to see that we had well over 1,400 views the previous day.  Heather’s first response was, “God….” in a slightly annoyed tone.  Why annoyed?  Well, because I think we had both kind of resigned ourselves to the fact that our blog was done.  Then David fixed it.  Then we had 10 views.  That really seemed to seal the fate of Kids in the Sink.  And then, as we have told you before, God always reigns us back in when we think it’s time to quit.  My response to the random weekday explosion of views was more like, “What?! Really?!  Really, God!?! Are You SERIOUS??”  And the answer to that, I think, is yes.  Yes, He was serious. 

So, for some reason, the blog will continue.  Our goal is to bring glory to God and good food to your stomachs and maybe make you smile along the way.  The thing that keeps us going is one commenter who once said a very simple thing.  She said, “Your blog is an answer to prayer.”  Whoa… our blog?  Really?  Ok, let’s go with that.  What an honor it is to be able to serve God in such a yummy way.  We’ll try not to lose focus of that, friends, if you’ll stick with us.  And if you think we’ve lost focus, please let us know.  That’s for real, dudes.  We love you.  We love God.  We hope you still love us.  End sappy post now.

Food post begins: Jalapeno hummus! This is a recipe I’ve had in the never ending list of bookmarks for a long time.  The difference between it and many others, I’ve made this dish more than once.  You know how it is, a million bookmarks, you never make anything more than once, except those dozen or so recipes that you make over, and over, and over.  This one is one of those for me.  It makes a great snack or light lunch.  I particularly like it with pita chips and veggies.  It isn’t too spicy, depending on the jalapenos that you use.  Jalapenos are very hit or miss with spice.  It’s hard to tell if you have a spicy one or not just by looking at it.  As a result, sometimes it’s super spicy (which is how we love it) and sometimes it’s very toned down (also good).  Just play with it a little to see what your preferences are.  Enjoy!

-Melissa

Roasted Jalapeno Hummus

2013-02-26 06:57:23

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Ingredients

3 tbsp lemon juice

1/4 cup water

6 tbsp Tahini

4 tbsp olive oil, divided

1 15-oz can of chickpeas, drained and rinsed

3 cloves garlic

1/2 tsp salt, plus more to taste

1/4 tsp cumin

dash of cayenne

3 jalapenos

Instructions

1. Turn on broiler in over or toaster oven. Cut stems off of 2 jalapenos and quarter them. Toss with 2 tablespoons of oil and place in an oven safe dish and broil until charred and softening.

2. Once peppers are done, remove from oven and allow to cool. Save the oil from dish to drizzle over finished product.

3. In a small bowl, combine lemon juice and water. In another small bowl, whisk together tahini and remaining olive oil.

4. In a food processor, combine and process the chickpeas, garlic, salt, cumin, and cayenne until well ground, scraping down the sides of the bowl as needed.

5. With the food processor running, pour in the the lemon and water mixture and process for a minute. Scrape down the sides of the bowl.

6. With the food processor running for another minute, pour in the tahini and oil mixture in a steady stream and scrape down the sides of the bowl again.

7. Add in the roasted jalapenos and process until they are fully incorporated.

8. Remove hummus to an air tight container and refrigerate for at least an hour to let flavors meld together.

9. When ready to serve, drizzle oil from roasted jalapenos on top and place slices from remaining jalapeno on top. Sprinkle with a generous pinch of salt.

Adapted from Confections of a Foodie Bride

Adapted from Confections of a Foodie Bride

Kids in the Sink http://kidsinthesink.com/

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Posted in Sides, Snacks

One comment on “Jalapeno Hummus”

1. Paula @ AllThingsMoms on February 26, 2013 at 8:31 pm said:

   Welcome back friends! We’ve missed you!!

   Reply ↓