So, I don’t endorse the Super Bowl. Cynics would say that this is because Buffalo sports teams crack under pressure, and what’s the fun of a tournament if 1) your team isn’t in it, and 2) even if they were, they would never win anyway?
I digress. The real reason I resent the Super Bowl is because it’s probably two hours of the most high-budget, incredibly creative commercials on television, interrupted by two hours of a game I don’t entirely understand. Yes, first down this, field goal that; bring back the E-Trade Baby, that’s what I say.
But in the spirit of the season, I wanted to put up at least one Super Bowl-style snack post. Luckily, few things are as easy (or as impressive) as homemade hummus. You take some chickpeas, some tahini, some garlic, some olive oil and BAM — hummus. This particular recipe was inspired by a sandwich shop in town that makes incredible roasted red pepper hummus. It’s great on a sandwich, great on a salad, and great to dip anything and everything in.
Throw this on a platter with some carrot sticks and pita chips and you’re set for any Super Bowl party you find yourself at. If you’re careful about what tahini you’re using, this is gluten-free and vegan.
- 14 ounces canned chickpeas (or 1 cup dried, then soaked and cooked)
- 1/3 cup tahini
- 2 red bell peppers (small-ish)
- 2 large cloves garlic, peeled
- 1/3 cup olive oil
- 2 Tbsp lemon juice
- First, roast the red peppers. If you have a gas range, crank two burners on high and place one red pepper directly on the rack of each burner. Roast, turning, until skin is entirely blackened (5 to 10 minutes). Remove from heat and place in a bowl, covering bowl tightly with plastic wrap. Place bowl in fridge for 1 hour.
- After 1 hour, take the red peppers off and rub them with your hands, taking off all of the papery skin. Cut off the tops, cut out the seeds and ribs, and cut into four pieces each.
- Place chickpeas, tahini, red bell peppers and garlic in the bowl of a food processor. Process until completely combined. Drizzle in olive oil and lemon juice, then process until smooth and creamy.
- Serve immediately or keep in fridge for up to three days.