43 Football Dip Recipes
You know it's football time when you are running around trying to find the perfect dip...
Recipe: #16760
January 15, 2015
Categories: Dips, Beans, Chickpeas/Garbanzo, Appetizers, Christmas, Game/Sports Day, New Years, Picnic, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs, more
"The starting-point of this recipe was a basic hummus recipe I found in a small cookbook I got at Heilsustofnun NLFI (An Icelandic health spa). I changed it up a bit to suit our taste preferences & then added the "Twist". It's an easy quick-fix that has proven itself & is frequently requested by our friends & family. The end-product is thick & I suggest reserving the liquid drained from the chickpeas to thin it as desired. This recipe is easily halved, but I've never done that as it is usually made for occasions & disappears quickly. Yield was estimated based on ingredient amounts. Enjoy!"
Drain & reserve the liquid from the canned chickpeas & rinse thoroughly. Allow to drain again of any excess water.
Combine all ingredients in a food-processor, whiz to a thick paste & add reserved chickpea liquid to get desired consistency. Taste & adjust to suit preferences.
NOTE #1: I use my immersion blender for this recipe w/a very large wide-mouth glass jar & screw-on lid. I load 1 can of the drained & rinsed chickpeas to the jar w/the rest of the ingredients & whiz until fully mixed. Then I add the 2nd can of chickpeas & mix again. Ck to be sure all chickpeas have been macerated.
NOTE #2: Most popular w/guests & family has been to serve this w/olive oil & garlic-flavored pita bread triangles crisped in the oven. Both are best made a day ahead of intent to serve.
NOTE #3: As written, the red pesto gives the hummus an Italian flavor profile, but other profiles are options -- Try replacing the red pesto w/2-3 tbsp of taco seasoning for a Tex-Mex flavor profile for example.