By Lori Powell
Super Bowl Sunday is a-comin’ and the need for great dips and chips is imminent Even though I’m not a die-hard fan of football, I can certainly step up to the line and embrace an event that involves food.
I was just on the TODAY Show on Monday as food director of Prevention magazine, www.prevention.com presenting my version of “Skinny Dipping” during the Kathie Lee & Hoda segment. I was the short one next to Jordan Sparks who was standing in for Kathie. It was fun sharing ideas for dips that are not only truly tasty, but healthy.
These recipes will help you think outside the processed dip and chip box to create snacking options that are packed with flavor, without fillers or additives. Plus, all the dips but one are just whizzed in the food processor and can be made ahead. It’s a win-win, as these dips only get better in flavor as they sit.
In honor of the big day I want to share with you my version of quick and easy hummus with some ideas on how to give it your signature style by introducing add-ins to the traditional base.
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Hummus your Way
Serves 6 (Makes about 1 ½ cups)
1 (15.5 ounce) can chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
2 to 3 tablespoons fresh lemon juice
1 tablespoon tahini (sesame paste)
1 small minced garlic clove
½ teaspoon cumin
Pulse all ingredients in a food processor until smooth.
Serve with choice of:
- sweet potato chips
- tortilla chips
- pita chips
- carrot sticks
- Terra Chips
- hearts of romaine leaves
- cucumber sticks
Puree In choice of:
- 2 jarred rinsed and drained roasted red bell peppers
- 2 to 3 ounces feta cheese
- marinated artichoke hearts
Stir In choice of:
- fresh herbs such as chopped cilantro, parsley, basil or chives
- chopped scallions
- finely chopped fresh jalapeno
- finely chopped olives
- sprinkle with zatar (Middle Eastern spice blend)
- touch of curry powder
- chopped capers
- chopped fresh red onion
- top with toasted pine nuts, pumpkin seeds or sunflower seeds
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