Thursday, January 24, 2008

Super Snacks for the Super Bowl

Super Bowl Sunday is the day when we pay homage to the snack food industry.

Or as my husband says, it's the day guys wait for all year long.... non stop T.V. and everything you eat is on a chip.

Here's some quick to make (but hearty to eat) snacks to help feed hungry guys.

Peanut Butter Hummus

Makes about 2 cups

1 (15-16 oz.) can chick peas (drained but not rinsed - also called garbanzo beans)
4 cloves roasted garlic (or to taste - recipe follows)
3 tablespoons peanut butter (natural, no sugar added)
6 tablespoons lemon juice
1/8 teaspoon ground black pepper
1/4 teaspoon salt (or to taste)

Pulse everything in the food processor till smooth. Refrigerate to blend flavors. Serves with chips, pita bread or raw veggies for dipping.

Roasted Garlic

Rinse a whole head of garlic (or several if you want extra to keep in the freezer for other uses)
and wrap in foil. Bake in the oven till soft when squeezed - 1/2 hour to 1 hour depending on the temperature of the oven.

The temperature of the oven doesn't matter - any where from 250 degrees to 400 degrees. The most efficient way to roast garlic is to roast it when you have meat, something Italian or something Mexican cooking in the oven at the same time.

Leave the soft, roasted garlic in the foil to cool. Use immediately or keep frozen in a wide mouth canning jar. Do not use a plasic bag or container. The garlic smell will work it's way through and make EVERYTHING in you freezer (including the ice cream) taste of garlic.

Great Bowls of Garlic

Makes 2 1/2 cups dip

1 (15-16 oz.) can kidney beans (drained but not rinsed)
3/4 cup salsa (any heat)
3 cloves roasted garlic (or more to taste - see previous recipe)
Salt and pepper to taste

Pulse everything in the food processor till smooth. Refrigerate to blend flavors. Serves with chips, pita bread or raw veggies for dipping.


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