Blog
Plant-based tips, Costa Rica living, and news from the Karma kitchen.
Beetroot Hummus Flatbread with Roasted Plantain and Pickled Onion
Beetroot Hummus as the base instead of tomato sauce, topped with sweet roasted plantain and sharp pickled onion. This is what happens when Jaco meets the Middle East.
Chickpea Shakshuka with Smoked Paprika and Sourdough
Our Chickpea Patties crumbled into a deep, spiced tomato sauce and simmered until everything melds. A complete meal in one pan, built for a slow morning.
Chickpea Patty Bánh Mì with Pickled Vegetables and Sriracha
A Vietnamese sandwich built around our Chickpea Patty — crispy, pillowy bread, pickled daikon and carrot, jalapeño, fresh herbs, and a sriracha mayo that ties it all together.
Pink Pasta with Beetroot Hummus and Toasted Walnuts
Hot pasta tossed straight into cold Beetroot Hummus turns it into a silky, deep pink sauce. Ready in fifteen minutes, looks like it took an hour.
Beetroot Hummus Toast with Mango Salsa
This open-faced toast turns our Beetroot Hummus into a full meal in under ten minutes. Sweet mango, fresh lime, and a little heat make it feel like Jacó on a plate.
Chickpea Patty Bowl with Coconut Rice and Ají Amarillo Sauce
One of our Chickpea Patties, a scoop of coconut-scented rice, and a creamy ají amarillo drizzle — this bowl is filling, colorful, and genuinely satisfying.
Spiced Chickpea Soup with Plantain and Ginger
This soup starts with dried chickpeas cooked low and slow, then gets finished with ripe plantain and a ginger-turmeric broth. The kind of pot you make on a rainy afternoon in Jacó and eat for two days.
A Dip Plate Built for Sharing
This is less a recipe and more an invitation — a spread built around our Beetroot Hummus that gives you a reason to slow down, share food, and actually enjoy where you are.