Mix Up a Healthy Super Bowl Snack-Hummus Five Ways

This weekend, Super Bowl snacks need not be limited to chips and dip… although my natural instinct when nibbling on the couch is to dip one food into another. But it’s entirely possible to dip and munch on real food – hummus could not be easier – or cheaper – to make from scratch, and is delicious served with fresh veggies, apple slices, and torn fresh pitas or baked pita chips. Measurements are pretty lax, too – adjust quantities of each ingredient to suit your taste.

Best of all, hummus improves in flavor after a day or two in the fridge, so you can make it ahead of time and have it ready to go on game day. Try adding other ingredients to add a new dimension to your hummus – a handful of parsley, for example, or thawed green peas. Try lentils in place of chickpeas, or add a roasted red pepper. The possibilities are endless! For dipping, set out baby carrots, cherry tomatoes and other veggies (try blanched, then chilled green beans!), apple slices, torn fresh pitas, or homemade pita chips.


1 19 oz. (540 mL) can chickpeas, drained
a big clove of garlic
juice of a lemon
a big spoonful of tahini
a drizzle of sesame oil (if you have no tahini)
a glug or two of olive oil
a big spoonful of plain yogurt (optional; leave it out for vegan hummus)
a pinch of cumin (optional)
a big pinch of salt
any additions: roasted peppers, parsley, edamame, etc.

Whiz everything in a food processor until smooth.

A few ways to upgrade your hummus:

Green Pea Hummus: add 1/2 cup thawed frozen green peas to the mixture.
Roasted Garlic Hummus: swap the fresh garlic for an entire head of roasted garlic, which is mellower – to roast, slice a thin slice off the top of a head of garlic, place on a square of foil and drizzle with olive oil. Wrap in the foil and place directly on the oven rack – this is easy to do when you’re cooking something else – and bake at 350F for 45 minutes to an hour, until golden and soft. Store in the fridge until you need it.
Roasted Veggie Hummus: have roasted veggies leftover from dinner? Toss them into your hummus! Roasted carrots, parsnips and beets are particularly delish.
Pumpkin Hummus: add a big spoonful of pure pumpkin puree, and a big pinch of cumin.
Lemony Parsley Hummus: add a big handful of fresh curly or flat leaf parsley, and add some of the zest from your lemon.

Article Posted 5 years Ago

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