Super bowl can be a scary, stressful event. If the need for constant flow of food wasn’t stressful enough, I hate the way I feel after eating bowls of chips, cheese balls….. and other random processed food.
Fear not, I have a solution…. hummus! You can make this a few days ahead and it’s super healthy.
I treat hummus like a blank canvas. Although it’s great in it’s original form, you can add any flavor you crave/favor and make it your own. You can pretty much make hundreds of different versions of hummus. I always like to keep the original version of hummus when entertaining a group of people, as you can’t be sure about everyone’s palate. For super bowl, I decided to make some jalapeño hummus along the original hummus.
Another great thing about hummus, you can serve it with a great array of things… chips, pita, carrots, celery, etc. So go on, give it a whirl!
Original Hummus:
Ingredients:
- 1 can garbanzo beans (chickpeas), strained and rinsed
- 2 cloves of garlic (peeled)
- 2 tbsp sesame tahini
- 4 tbsp lemon juice (about 1/2 lemon)
- 2 tbsp greek yogurt
- Salt and pepper to taste
- A pinch of cumin (optional)
- 1/4 cup of olive oil (mild flavor)
Instructions:
- Put all the ingredients up to the olive oil in a food processor and pulse until everything is incorporated.
- Stream in olive oil, while the food processor is running, for about 30 seconds.
- Serve with whatever and enjoy!
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