Snacks For The Big Game
Doesn’t everyone need some new snack ideas for the big game? I certainly think so. Snacks for the big game are important and I am concerned that our snack lineups are getting stale. No, I am not a guacamole hater or a chicken wing denier. I don’t spread fake news about certain snacks for the big game in hopes that others will be chosen based on alternative facts. I just think it is time for a little menu refreshment and I think when it comes to the game day party, your guests will appreciate something new. Plus, can we have a little respect, guacamole shouldn’t be shaped like a F#@$%king stadium. Ug. So, here are 3 snacks for the big game that are sure to be hits – Sun-Dried Tomato Hummus, Muhammarra (spicy roasted pepper and walnut dip) and Pecorino and Pancetta Pretzels.
Snacks For The Big Game – Sun-Dried Tomato Hummus
Hummus is a fantastic change of pace when it comes to snacks for the big game. The addition of sun-dried tomatoes makes delicious humus even tastier. Plus, it is so easy to make and the flavor rewards are large – homemade tastes so much better than store-bought. Serve this deliciousness with hot pita bread, soft tortillas or fresh sliced vegetables and your guest will be happy!
- 2 cloves of garlic, more or less to taste
- 3 cups of canned chickpeas (2 16 oz cans), liquid reserved and few beans set aside for garnish.
- 2 ounces of sun-dried tomatoes soaked in hot water 20 minutes, liquid reserved
- 1/4 cup of tahini (sesame paste)
- 2 tbsp olive oil or more to taste
- 2 tbsp fresh lemon juice or more or less to taste
- 1 tsp of fennel seed
- salt and pepper
- Turn the food processor on high and add the garlic through the feeder chute. Chop finely.
- Add the rest of the ingredients to the food processor with a little salt and pepper. Process until smooth adding liquid from the chickpeas, tomatoes and/or olive oil as needed and to taste.
- Adjust seasoning with more lemon, salt, pepper and fennel seed.
- Garnish with reserved chick peas and a drizzle of olive oil.
- Serve at room temperature with pita, soft tortillas or sliced vegetables.
- Hummus will last a few days stored in the refrigerator in a sealed container.
Snacks For The Big Game – Muhamarra – Spicy Roasted Red Pepper and Walnut Dip
When it comes to snacks for the big game, Muhamarrah is the best snack you probably have never heard of. All that can be said is Bye Bye Guacamole! The sweetness of roasted red pepper with the spiciness of chilli peppers can’t be beat. It is such a truly unique snack that your guests will be clamouring for the recipe. Serve with crackers, pita or vegetables! No, it might not give your team the advantage, but your guests will love it.
- 1 cloves of garlic
- 3 tbsp of panko bread crumbs
- 4 roasted and peeled red bell peppers
- 1/2 cup walnuts
- 1 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tsp chilli flake, chipotle chilli powder, ancho chili or paprika to taste
- 3 tbsp pomegranate seeds
- salt and pepper
- Turn the food processor on high. Add the garlic through the feeder chute. Chop finely.
- Add the rest of the ingredients to the food processor with a a little salt and pepper. Pulse until smooth or to the texture of your liking.
- Adjust seasoning to taste with salt, pepper, lemon, chilli powder, etc. Remove the dip to a medium bowl.
- Fold in the pomegranate seeds.
- Serve at room temperature with pita chips, crackers or fresh vegetables.
- Store in the refrigerator in a sealed container. The dip will last a few days.
- The peppers can be homemade or from a jar. To roast the peppers at home, coat the peppers with olive oil. Roast on a baking tray at 400F until soft and the skin is charred, 35-40 minutes. Place the peppers in a bowl covered with plastic wrap while hot. This helps the skin steam and come off. Let cool in the covered bowl. Peel and deseed the peppers. If using jarred peppers, drain the peppers and gently rinse with water to remove the brine.
- The spiciness can be adjusted by using different types of chilli powder or paprika.
- Classically, pomegranate molasses is used instead of pomegranate seeds (although they make for a nice pop of flavor). If you wish to use pomegranate molasses, use 3 tbsp in the recipe. Pomegranate molasses is available at the grocery store or online.
Snacks For The Big Game – Pecorino and Pancetta Pretzels
Who doesn’t like fresh baked pretzels? Who wouldn’t like fresh baked pretzels gussied up with cheese and bacon? With these hot pretzels you risk your guests paying more attention to the food than the big game, but who cares! That is exactly what snacks for the big game are supposed to do, especially if the game is a snoozer. When you bring a tray of these pretzels out, your guests will definitely take notice. YUM!
- 2 cups of flour
- 1 cup whole wheat flour
- 1/3 cup grated pecorino romano cheese plus extra for sprinkling
- ¼ oz of instant yeast
- 2 tsp sugar
- ¼ tsp of salt
- 1 cup of water
- 4 oz of pancetta slices
- extra pecorino romano cheese
- salt and pepper
- 2 tbsp baking soda
- 4 cups of water
- Preheat the oven to 400F.
- Place all the dough ingredients in the bread machine per the manufacturer's instruction.
- Use the dough cycle.
- While the dough is being made, cook the pancetta in the oven or in a medium pan until just crisp. Drain the pancetta on a paper towel. When cool, rough chop the pancetta with a sharp knife.
- When the dough is done rising, punch it down.
- Cut the dough into 12 pieces. Roll the dough into long ropes and shape into classic pretzel shape. Make a U with the dough rope. Leaving a loop, twist the ends twice. Fold the twist over so the twisted ends touch the loop.
- Let the pretzels rest 15 minutes.
- Add water to a medium pot and bring to boil. Add the baking soda (it will bubble and fizz).
- Cook each pretzel in the boiling water for 45 seconds. Drain the pretzels and place them on a parchment lined baking tray.
- Sprinkle the pancetta on top of the pretzels.
- Lightly salt and pepper the pretzels (take some care here as the pancetta and cheese are also salty). Sprinkle more cheese on the pretzels if desired.
- Bake the pretzel 15-20 minutes until golden brown.
- Sprinkle with more cheese when the pretzels come out of the oven.
- Serve warm or at room temperature.
- Regular bacon can be used instead of pancetta.
