A Simple Recipe for Super Bowl 49… White Bean Hummus Dip with Fresh Cut Veggies and Toasted Pita Chips

NFL Super Bowl XLIX ~ New England Patriots vs Seattle Seahawks

NFL Super Bowl XLIX

is almost here.
Game Day is Sunday, February 1, 2015
at the University of Phoenix Stadium, in Glendale, Arizona.
Game starts at 6:30 p.m. EST.


New England Patriots v.s. Seattle Seahawks

May the best team win!

Just a reminder…last year, the Seattle Seahawks won Super Bowl 48.
Will they win again? We’ll soon see.

Some Super Bowl ads are being shown before game day. This one is so cute.
Anytime a puppy is involved, the ‘adorableness’ factor increases by leaps and bounds.

2015 Budweiser Super Bowl Commercial “Lost Dog” – Budweiser #BestBuds

The Super Bowl is all about the GAME…and secondly…about the FOOD and DRINKS.

There are so many choices of appetizers. I’m posting a simple dish today.
A healthy choice too.
If you like beans, you will like this Hummus Dip recipe.
You can adjust the recipe by adding more or less of the seasonings to your preference.
Cut fresh veggies and toast your own Pita Chips for dipping into the Hummus.

Pita Bread

~     ~     ~     ~     ~     ~

A Southern Living Recipe – Seen on website: My Recipes.com
Adapted by Carmen Ortiz of sometimes SAVORY

Hummus Dip and Veggies ~  Game Day appetizer

Yield: 3 cups


2 garlic cloves
1 teaspoon chopped fresh rosemary or Thyme
2 (15.5-ounce) cans great Northern beans, rinsed and drained
3 tablespoons lemon juice
3 tablespoons tahini [I omitted this]
1 tablespoon sesame seed oil [my addition instead of tahini]
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup olive oil
Garnish: paprika [I omitted this]


1) Pulse garlic and Thyme in a food processor 3 or 4 times or until minced.
2) Add beans and next 4 ingredients; process until smooth, stopping to scrape down sides.
3) Pour olive oil gradually through food chute with processor running; process until mixture is smooth.
4) Cover and chill 1 hour.
5) Garnish, if desired.

My serving suggestion: Fresh cut vegetables and toasted pita chips.
Other serving suggestions: Crackers, sliced cucumber, pimiento-stuffed olives, and pitted kalamata olives.

Recipe by Fine Cooking
Adapted by Carmen Ortiz of sometimes SAVORY

Toasted Pita Chips

Yield: 64 chips


8 round pocket pita breads, whole wheat
5 to 6 Tbs. extra-virgin olive oil; more to taste
Kosher or sea salt
Black pepper


1) Position a rack in the center of the oven. Heat the oven to 400° Degrees Fahrenheit.
2) Place parchment paper on two rimmed baking trays.
3) You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes.
4) Cut the 8 pita bread rounds into eighths.
5) Lightly brush both sides of pita bread pieces with olive oil and sprinkle with salt and pepper.
6) Arrange a single layer of pita chips on rimmed baking trays.
7) Bake until golden and crisp, about 12 minutes.
8) Serve warm or at room temperature.


~ Carmen

sometimes SAVORY
…cooking is art revealed

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.


About sometimes SAVORY

My passion is baking...but, I also like to cook. I have a dessert blog called, Baking is my Zen, with Wordpress and Blogger. Currently using wordpress, but, there are many recipe photo tutorials on the blogger account. http://bakingismyzen.wordpress.com http://bakingismyzen.blogspot.com
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