I had a really great time watching the Super Bowl this past weekend, even though I was kinda rooting for the Patriots. Super Bowl Sunday has got to be the one day of the year that being a couch potato is acceptable behavior, and I bask in the opportunity to sit around watching TV and grazing for a few hours. I made my Game Day Chili and some smoky and spicy hummus with fresh veggies. Since both are reasonably healthy, I was able to indulge without feeling too guilty.
This recipe for hummus is pretty typical, but it has a little extra kick from some dried chipotle pepper. I served mine with carrots, celery, bell peppers, and whole grain pita crackers. It was gobbled up, and even got the toddler stamp of approval.
Smoky Chipotle Hummus
1 15oz can chickpeas drained
¼ cup fresh squeezed lemon juice
2 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon sea salt
¼ teaspoon dried chipotle flakes
Place everything in a food processor and pulse until the hummus the desired consistency; I like mine a little chunky. Use as a dip for your favorite crispy veggies, serve on flatbread, or use as a sandwich spread.