Super Bowl (of Dip)
I don’t follow football, but I do like just about any excuse to make snacks and get together with good friends. Yesterday was Super Bowl Sunday, and I made spinach-artichoke hummus! This was inspired by some really good store-bought hummus that my friend Heather brought over when we had dinner at Julie’s a couple weeks ago. I thought that using hummus as a base was a brilliant way to veganize spinach-artichoke dip (one of my favorites), so I decided to make my own, chunkier version. My friends said they really liked it. I will definitely make this again.
I started by basically making Kate’s famous hummus recipe:
“1 large can (28 oz?) garbanzos, drain but save the liquid. 2 ROASTED garlic cloves (you can do this on the stove- leave the skins on during roasting and use a dry skillet.) Puree the beans and the garlic first, adding a drizzle of olive oil and some of the liquid from the can until the desired consistency is reached. Then add at least 1/3 c tahini (it’s a LOT cheaper if you buy it at an Indian or Middle Eastern grocery store, btw) and a squeeze of lemon. Usually I don’t add salt, since canned beans usually already contain plenty. Puree it some more so that the tahini and lemon are thoroughly mixed in, and you’re done!”
Then I added a 10-ounce package of frozen spinach (thawed, squeezed, and drained), and pulsed it a few times in the food processor (until it was incorporated but not pureed). Then I scraped the goodness into a bowl and stirred in one 24-ounce can of quartered artichoke hearts (drained), by hand.
- large can chickpeas (28 oz): $1.99
- 2 cloves garlic: $0.10
- 1/4 cup olive oil: $0.20
- 1/3 cup tahini: $0.83
- 1/2 lemon: $0.33
- 10-oz package frozen spinach: $1.69
- 14-oz can artichoke hearts: $2.99
=$8.13 for a HUGE bowl of hummus (filled a 1 1/2 quart-sized bowl).
If I hadn’t added the spinach and artichokes it would have been $3.45 for a BIG bowl of plain hummus: way cheaper than what you can get at the store!
I also made my own fresh pita chips. I bought a loaf (10 slices) of fresh locally baked pita bread from Jerusalem Bakery for just $3.00. Then I cut each slice into 8 triangles (scissors are the easiest tool for this job), and put them on a baking sheet lined with parchment paper. I sprayed the bread with a good coat of cooking oil spray and then sprinkled with kosher salt. I like the spray oil here because it’s easier to apply and lower in calories. Then I flipped the bread and repeated. Next I baked it at 400 degrees for 8 minutes (flipping after 4 minutes). I repeated that process several times and ended up with a HUGE bowl of the best pita chips ever. This was not hard to do, and I was able to work on other things in the kitchen whenever a batch was in the oven.
- 1 loaf pita bread: $3.00
- About 1/4 can cooking spray: $0.50
- kosher salt: We’ll say about $0.02
…so for about $3.50 you can get a tiny bag of hard, stale pita chips at the store or you can make 80 fresh, flavorful chip, more than enough to fill a 4-quart bowl!
…so altogether I spent $11.65 on snacks to bring over to my Chris and Yaina’s house for Super Bowl Sunday. There were five party people. Four of them were omnivores. We all filled up on this hummus, and there were still leftovers. So, I’m going to say that this could feed at least eight people at a party, which comes out to about: