There's a Big Game coming up next Sunday, and since my team isn't in the mix (go Pack go!), my focus will be more on the food than the game itself. Okay, well, really, my focus is always more on the food than the game. I am what one would call a fickle football fan, and my allegiance shifts with my changing state of residence. As a former Cincinnatian (ish), I was a Bengals fan until they broke my 10-year-old heart in 1989 when they lost against the San Francisco 49ers in Super Bowl XXIII.
As a resident of Chicago in the mid-2000s, I was a fan of da Bears, particularly of Tank Johnson, solely for his first name, if I'm being honest. (I might own a homemade "I ♥ Tank" sweatshirt that I wore at a Super Bowl party back in the day.) When we moved to Laramie, our closest team was the Denver Broncos. I remained a Bears fan. As was the case when we moved to Philly, where I suppose I should've been an Eagles fan, but, meh, that was when infamous Michael Vick was in the mix.
And then we moved to Wisconsin, where the Green Bay Packers rule the land. I have probably watched more football games since moving here in 2012 than I have in all my previous years of existence. And, yes, I have a custom Packers jersey with my last name on it. And this past fall we made it to a pre-season game at Lambeau Field. A few of my Chicago friends have yet to forgive me for changing my allegiance to their team's sworn enemy. What can I say? I love cheese. And Aaron Rodgers.
But ... back to this Sunday's game. While I might not care what the outcome is (and, um, I might rather change the channel over to Downton Abbey...), I'm still down for an excuse to eat lots of yummy food and hang out with friends. And since there is sure to be plenty of not-so-healthy foods in the mix, I better plan on bringing something nutritious (and tasty) to the table. Meyer lemons – which have a sweet floral flavor that lands somewhere between a lemon and an orange – add a slight twist to this classic hummus recipe. The tart flavor of ground sumac adds a counterbalance to the lemon's sweetness and gives this hummus a little something extra. Serve it up with pita wedges or veggies, and you've got a delicious dip ready for kick-off.
Meyer Lemon Hummus (printer-friendly version)
makes about 1 1/2 cups
2 garlic cloves, peeled
1 16-ounce can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon fine sea salt
3 tablespoons tahini
4 tablespoons freshly squeezed Meyer lemon juice (~1 lemon)
2 tablespoons olive oil
1 teaspoon ground sumac
1 teaspoon fresh Meyer lemon zest
1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth. Sprinkle in the ground sumac and lemon zest and process until well combined.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and drizzle with about one tablespoon of olive oil and add a sprinkle of ground sumac before serving, if desired. Serve alongside pita bread, toasted bread slices, or fresh veggies.
makes about 1 1/2 cups
2 garlic cloves, peeled
1 16-ounce can chickpeas (garbanzo beans), drained and rinsed
1 teaspoon fine sea salt
3 tablespoons tahini
4 tablespoons freshly squeezed Meyer lemon juice (~1 lemon)
2 tablespoons olive oil
1 teaspoon ground sumac
1 teaspoon fresh Meyer lemon zest
1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth. Sprinkle in the ground sumac and lemon zest and process until well combined.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and drizzle with about one tablespoon of olive oil and add a sprinkle of ground sumac before serving, if desired. Serve alongside pita bread, toasted bread slices, or fresh veggies.
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