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    Home » This and That » Bobby Flay Super Bowl Eats: Spicy Hummus, Grilled Pita

    by Kathy Patalsky · updated: May 18, 2022 · published: Feb 1, 2009 · About 2 minutes to read this article. Leave a Comment

    Bobby Flay Super Bowl Eats: Spicy Hummus, Grilled Pita

    I like Bobby Flay, with all his fresh southwestern flavors. Too bad his MESA Grill and Bobby’s Burger Palace restaurants are so not-vegan friendly. Change that Bobby! But I did find this yummy recipe for Spicy Hummus Dip with Grilled Pita and Veggies.

    Hummus and veggies and grilled pita bread is a perfect healthy Superbowl snack. And it only takes a few minutes to make. Here’s the recipe from the Serious Eats website, after the jump…

    Spicy Hummus Dip with Grilled Pita and Vegetables

    – serves 8 –

    Adapted from Bobby Flay’s Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay and Joan Schwartz.

    Ingredients

    3 cups cooked or canned chick-peas, drained and rinsed
    6 cloves roasted garlic (See Note 1)
    1 chipotle pepper, canned in adobo
    2 teaspoon ground cumin
    4 teaspoons honey
    4 tablespoons fresh lemon juice
    4 tablespoons tahini
    ½ cup olive oil
    3 tablespoons coarsely chopped flat-leaf parsley
    Kosher salt and freshly ground pepper

    Procedure

    Place the chick-peas, garlic, chipotle, cumin, honey, lemon juice, and tahini in a food processor and process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the parsley and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature. Makes about 1 ½ cups.

    Note: To oven-roast a head of garlic, first cut off the top. Rub the garlic with olive oil and sprinkle with salt and pepper, wrap it in foil, and place it on a baking sheet. Roast at 300°F until soft, about 45 minutes.
    Grilled Pita and Vegetables
    Ingredients

    6 pita breads
    Olive oil for brushing the pita
    1 yellow bell pepper, seeded and cut lengthwise into eights
    1 red bell pepper, seeded and cut lengthwise into eights
    1 purple bell pepper, seeded and cut lengthwise into eights

    Procedure

    Brush the pita with oil on both sides and toast until golden brown. Serve the Spicy Hummus Dip in a bowl surrounded by the pita and wedges.

    source: http://www.seriouseats.com/recipes/2009/01/spicy-hummus-dip-with-grilled-pita-and-vegetables-recipe.html

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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