Day 3 in our round-up of 25 Super Bowl treats: cold dips.
A quick, easy, cold Shrimp Dip from SimplyRecipes.
Perhaps the best-loved, most classic party dip: 7-Layer Taco Dip. And who better to turn to than Pioneer Woman? (Personally, though, I'm perfectly happy to skip making the guac from scratch; I use Wholly Guacamole Picante Style. And if you're making a version of this classic that involves taco seasoning mix, check out my low-sodium, sugar-free recipe.)
Here's a new twist on that old favorite: 7-layer Greek Dip. And for that, you'll need hummus. Coming right up...
I refused to try hummus for years, based on the name alone. Don't follow my example! This is yummy (and healthy) stuff. And homemade hummus is so easy. My recipe is based on this one from Martha Stewart, but I take a quicker route than oven-roasting the garlic, and replace the cayenne with cumin. More authentic, in my opinion.
Garlic Hummus
3 large cloves garlic, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained
1 T. extra-virgin olive oil, plus extra for drizzling
3 T. tahini
3 T. lemon juice
3 T. water
3/4 t. kosher salt
3/4 t. cumin
3 T. pine nuts
paprika, for garnish, optional
Put the garlic in a small microwave-safe dish, and add just enough olive oil to lightly coat the pieces. Microwave on medium for 40 seconds, stirring once. (This mellows it a bit, takes off the strong bite.)
Add the garlic, chickpeas, the olive oil, tahini, lemon juice, water, kosher salt and cumin to a food processor. Process until very smooth, scraping down sides as necessary. Taste and adjust seasoning if necessary: add more cumin, salt, and/or fresh-ground pepper.
Spread the hummus on a plate, leaving an inch or more around the edge. If not serving soon, refrigerate till half-hour before serving.
Optional: Toast the pine nuts, being careful not to burn them. (You can do this in a dry skillet on the stovetop, or with olive oil the same way the garlic was done.)
Drizzle some olive oil over the hummus, scatter the pine nuts over it, and sprinkle lightly with paprika for color.
Serve with pita chips, wheat thins, and/or crisp vegetables such as cucumber or hicama.
