Super Bowl parties are on the horizon. Planning one is never easier. Finger foods and dip recipes are in order. I bet you have the hot wings covered, so lets move into the end zone with some more winning ideas.
Seriously, it’s not a party unless there is dip. Right? Here is my spicy new spin on the Middle Eastern chickpea puree known as hummus. It takes all of 5 minutes to make in the food processor and really tastes even better if made a day in advance. It can be served with the classic pita chips or if you want to get extra healthy and fancy serve it as a finger food stuffed into those cute little mini peppers. Using the harissa avocado mayo from one of my favorite brands, Chosen Foods, eliminates the need for several other ingredients like oil and spices.
[recipe title=”Harissa Hummus” servings=”10″]
1 clove garlic
1 (15 oz.) can chick peas (garbanzo beans), drained, liquid reserved (aka: aquafaba)
¼ cup Chosen Foods Harissa avocado oil mayo
¼ cup plain Greek yogurt
¼ cup fresh lemon juice
3 tablespoons sesame tahini
¼ teaspoon kosher salt
With food processor fitted with metal blade and running, drop garlic through the feed tube. When garlic is finely chopped turn off machine. Add chick peas; process about 30 seconds or until coarsely chopped. Add remaining ingredients including 1 tablespoon of reserved aquafaba. Process mixture until smooth scraping down sides of bowl as needed. Add additional aquafaba to thin mixture to desired dip consistency. Stored covered in refrigerator. [/recipe]
Since we all need balance on the field and on the table let’s go from super delicious healthy to super delicious decadence. Let’s face it. Decadence makes us happy. You need this in case your favorite team failed to make the play-offs, so dig in and enjoy yourself.
Can you say Touchdown! These crispy chili beef spring rolls will have your friends coming over whether they like to watch football or not. Make a batch of your favorite chili. Enjoy some for dinner and set a cup or two aside to cool overnight in the fridge in preparation of these hand-held delights. I love this chili recipe from certified angus beef.
Spring roll shells (NOT egg roll wrappers) are a must for a light crispy texture. Do you fear deep-frying? If so, the rolls can be shallow fried just by turning them to insure an even golden brown on all sides. Remember to roll them tightly and seal them well to keep all the beef chili goodness inside.
[recipe title=”Crispy Beef Chili Spring Rolls”]
Make at least 2 per person. For each spring roll you will need:
- 1 spring roll shell
- 1 tablespoon shredded pepper jack cheese
- 2 tablespoons cold beef chili
- vegetable or peanut oil for frying
Lay spring roll shell down on flat surface with a point towards you. Follow photo below for spooning cheese and chili on top. Fold point over filling and roll tightly sealing ends and sides with a bit of water. Heat oil to 350F. Fry until golden on all sides, about 2 minutes. Serve with your favorite salsa, sour cream, and guacamole for dipping. [/recipe]
