Since we don't have a TV, we have to rely on the kindness of our friends in order to watch the biggest game of the year! And of course, no showing up empty-handed!!
I figured that other people would be taking care of the old favorites (I was right; there were wings, salsa, onion dip, some guacamole, and this really amazing spinach dip that someone had got up early to make!), so I trolled through my stack of recipes-to-try and surfaced with this Hummus variation from theppk.com.
Hummus Amungus
Prep Work:
Chop enough onion to make 1/2 cup
Mince 2-4 cloves of garlic
Chop three tomatoes
Seed one hot pepper, any variety*
Mix together:
1 tsp coriander
1/2 tsp garam masala
1/2 tsp cumin
1/8 tsp cayenne
and set aside.
Juice one lime
Chop 1/4-1/2 cup fresh cilantro.
Saute the onion in 1 tsp oil for five minutes. Add the garlic and the spice mix for an additional 1-2 minutes, stirring constantly to prevent sticking.
Add the tomatoes, then cover and lower heat to simmer for five minutes.
Meanwhile, drain and reserve the liquid of a 15 ounce can of chickpeas. Add the peas to the food processor with just enough of the liquid to blend.
Add the chickpeas to the hot tomato mixture, add the lime juice and cilantro, and stir well to blend.
Can be served hot or cold, and I accompanied mine with mini-pitas and some tortilla chips.
*Am a big fat wuss, so left this out, resulting in a "zippy" hummus rather than a "spicy" one.
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