Put a fresh twist on tailgating this football season
Published 10:00 am Sunday, October 9, 2016
Add some team spirit to your menu by stepping out of bounds this tailgating season. Score big points with your fellow fans by sharing new apps and snacks that put a special game day spin on traditional favorites.
Made with fresh chickpeas and tahini, hummus is the perfect smooth and creamy accompaniment for chips, crackers and veggies. But it’s easy to take this delicious dip to a fan frenzy level by using it as an ingredient to reimagine your favorite tailgating treats with an option like Sabra Hummus, which is available in more than a dozen appetizing flavors.
These recipes show you how to add a twist with a pull-apart bread and nudge twice baked potatoes toward fan-favorite status.
Spinach and Artichoke Hummus Pull Apart Bread
Recipe courtesy of PoetInThePantry.com
2 tubes (8 ounces each) of crescent rolls
1 container (10 ounces) spinach and artichoke hummus
1 can (14 ounces) quartered artichoke hearts, drained
12 cups fresh, baby spinach leaves
1 cup shredded cheese blend
Heat oven to 350 degrees. Spray 9”x5” loaf pan with nonstick spray and set aside.
Lightly spray work surface and carefully unroll 1 tube crescent rolls, so it stays as close as possible to one piece. Pinch seams.
Spread half the hummus over entire surface. Sprinkle with half the artichoke hearts, spinach leaves and cheese blend.
Cut into 8 squares. Prop loaf pan up to vertical then stack 4 squares and place them in loaf pan. Stack remaining 4 squares and place them on top of squares already in pan.
Repeat with remaining ingredients.
Bake on center rack 55 to 60 minutes, or until browned on top and cooked through, rotating pan halfway through bake time.
Place plate over top of pan, invert, then carefully flip over to invert bread. Serve as-is to pull apart, or slice for easier eating.
Twice Baked Potato Jackets
Recipe courtesy of Smithbites.com
8 small yukon gold potatoes
1 cup classic hummus
Salt, to taste
Pepper, to taste
Extra-virgin olive oil, for drizzling
2 tablespoons chopped rosemary
Heat oven to 425 degrees.
Scrub potatoes and poke with fork 2 to 3 times to allow steam to escape while baking.
Place whole potatoes on rimmed sheet pan and bake approximately 25 to 30 minutes, or until potatoes are soft; cool 10 minutes.
Carefully slice potatoes in half lengthwise; scoop out insides into bowl, leaving 1/4-inch ring of potato around edges.
Lightly mash potato chunks; add hummus and stir until combined. Season mixture with salt and pepper; taste and adjust, if necessary.
Using spoon, divide potato-hummus filling evenly between potato jackets. Drizzle with olive oil and broil 5 to 7 minutes, or until tops are golden and crispy; watch closely as they will burn quickly.
Remove from broiler and sprinkle with rosemary and pinch of salt.