Wines to accompany your favorite Superbowl dips
Superbowl Sunday is one of the greatest things about the New Year, a day that is perfect for entertaining with appetizers and small bites. Add wine to the mix and you have a classy shindig – and more room for food . . . ever notice how beer just makes you full?
For a simple yet tasty Superbowl Party my menu looks like this:
Hummus & Roasted Red Pepper dips with pita chips
Almost Famous Boneless Wings with Spicy Bar-B-Q sauce
Beef Brisket Sliders
Taco Soup
Today we are going to jump right in with the dips.
Hummus has become a more mainstream food item, but some people still don’t understand how easy it is to make. My boyfriend, Chris, is the Hummus pro in our house. Here is his favorite way. The Roasted Red Pepper dip is a spin off, and delicious.
Hummus:
2 cans Garbanzo beans – drain off most of the water
1 lemon – juiced
1 TBS Tahini *
1 TBS +/- Cumin
3 TBS olive oil
3 cloves roasted garlic *
1-3 TBS of balsamic vinegar
*NOTE: Tahini is a sesame seed spread. It may be difficult to find – look in the peanut butter section or the natural foods section of your grocery store. To make the roasted garlic – simply wrap in foil and drizzle with a little olive oil then put in the oven at 325° for 20-30 minutes .
Put all ingredients in a blender or food processor and blend until it’s smooth and creamy. Some people like it a little thicker so it’s more of a spread, but if you add a little extra olive oil, it makes it velvety and scrumptious. Place in the refrigerator for an hour or so to let the flavors fuse. P.S. If you have leftovers – it’s great on a sandwich.
Roasted Red Pepper dip:
1 Jar of Roasted Red Peppers, drained
1 cup pecans (toast them for more flavor)
3/4 cup plain bread crumbs
3 TBS molasses
1 lemon – juiced
3 TBS olive oil
1/4 teaspoon cumin
1/4 teaspoon paprika
Place pecans and bread crumbs in a blender or food processor and pulse until finely ground. Remove from the blender. Add the red peppers, molasses, lemon juice, cumin and paprika and blend until smooth. Add the pecans and bread crumbs back in and blend again. Finally add the olive oil in a thin stream while blender/processor is on a low speed.
Serve dips alongside a variety of crackers, pita or even tortilla chips. They also go great with a sliced baguette or warmed pita bread.
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