Well…we’ve survived 2016 and we’ve got a running start into 2017! The holidays are behind us and I’m left with a bittersweet feeling. I love the beautiful decor, the time spent with family and friends, and the food of course! On the flip side, I’m happy to have my house back to normal. I’m relieved to be done with the cleaning, planning, shopping, wrapping, baking, and cooking that goes along with the holidays. And honestly…I’ve spent plenty of time with a few select family members to last me all year long! 😉
However, never one to let the grass grow under me, I decided I’d better start working on a Super Bowl Party menu! My husband is a HUGE football fan, which means I’m an accidental fan too. I don’t follow the sport like he does, but I do occasionally enjoy watching a really good game. And c’mon…everybody watches the Super Bowl! Even if it’s just for the commercials it’s a must-watch for almost everyone, right?!?
And let’s face it – Super Bowl party food is good…really, really good! Good Housekeeping Magazine says Super Bowl Sunday is America’s second-biggest eating day, right after Thanksgiving! Last year over 1 billion wings were consumed! Many football fans consider pizza to be a must-have for their football watching. Over 11 million POUNDS of chips are consumed every Super Bowl Sunday, along with 3.8 million pounds of popcorn! Guacamole is a favorite as well, with 139 million pounds of avocados turned into guacamole…that’s about 278 individual avocados! And 14 billion hamburgers can be expected to be served at parties across the country! And the real kicker…51.7 million CASES of beer are sold every year on Super Bowl Sunday! That final statistic probably contributes to the fact that 6% of Americans call in sick to work the next day!
Trying to eat healthy with all that tempting food around is no easy task! Of course, there’s always the go-to vegetable tray, but sometimes a football fan just wants something a little more festive – but still healthful and delicious! Today I’m sharing a simple recipe for a Layered Hummus Dip with Crispy Tortilla Strips. I made individual servings, but to be even more fuss free, it’d be just as delicious layered into a shallow dish for all to share!
The dip is layers of homemade chipotle hummus, sliced scallions, chopped tomatoes and avocado, diced peppers, and cojita cheese – all finished off with a squeeze of fresh lime juice! Store bought tortilla chips would be wonderful with the dip, but homemade are healthier and even more delicious! I used sprouted grain tortillas and seasoned them up with a few spices, baked them until they were browned and crispy, and they were wonderful for not wimping out when digging into this delicious dip!
What’s your favorite Super Bowl Sunday food??? How do you spend Super Bowl Sunday…do you attend a party, host a party, or keep it low-key and just hang out at home with the family? Who’s your favorite team? Whoever your winning pick is…good luck, enjoy the game, and take it easy on the beers…you don’t want to be a part of the 6%!!! 😉
- 6-8 large sprouted grain tortillas (or your favorite tortillas), cut into strips approximately 1.5" wide
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp cayenne
- 1 tsp cumin
- 1/2 tsp garlic powder
- 2 15 oz. cans low sodium garbanzo beans, drained and rinsed
- 1 tbsp tahini
- 3 chipotles in adobo
- 4 cloves garlic, peeled
- 3/4 cup extra light tasting virgin olive oil
- 1 tsp salt
- 2 avocados, diced
- 1 bunch scallions (white and light green part) thinly sliced
- 2 cups chopped fresh tomatoes
- 1 large jalapeño, diced small
- 3-4 Fresno peppers, diced small
- 6-8 ozs. cojita cheese, crumbled
- 2 limes, cut into wedges
- Heat oven to 350 degrees Fahrenheit
- Place tortilla strips, 1 tbsp EVOO, and tortilla strip seasonings in gallon size storage bag, seal tightly and shake to evenly coat tortilla strips.
- Place seasoned strips on 2 baking sheets and bake for 20-25 minutes until browned and crispy.
- Remove from oven and set aside to cool.
- While the crispy tortilla strips are baking, place the garbanzo beans, tahini, garlic, chipotles with a little adobo sauce, and salt in food processor.
- Slowly stream in up to 3/4 cup light olive oil while processing on high, until a smooth even consistency is reached.
- Evenly distribute hummus in individual 9 oz. plastic glasses or bowls.
- Top with layers of tomatoes, avocado, scallions, diced peppers, and cojita cheese.
- Serve with a wedge of lime and Crispy Tortilla Strips.
- The dip can also be layered in a large shallow bowl rather than as individual servings.
- The intensity of the spiciness can be adjusted by using fewer (or more if you really like it hot) chipotles in the hummus, and by eliminating the diced jalapeño and Fresno peppers.
- Refrigerate leftover dip and store leftover tortilla strips in a sealed bag.