Oh yeah… We are going there!!
I don’t know why I never went here before, but DAMN, am I glad I did! This baked hummus is definitely going on my Super Bowl table… or actually any party I will ever host in the future. Is it acceptable for me to eat this with a spoon? No? Ok.
In that case, cue up the Drake and bring on the chips!
There are three types of people in this world. First, there are the people who watch the Super Bowl specifically because of the actual football. One of my good friends from college is definitely one of those people. She is a dire Patriots fan and when they did not win the Super Bowl, shut herself in her room for 48 hours. Do not worry. She is a ok now!
Second are the people who watch the Super Bowl specifically for the commercials or the halftime show. These are what most of my girlfriends in college were. Actually, I think this is mostly what America is. I mean, how many people do you hear say, “I watch the Super Bowl, but just for the commercials.”? Maybe that is just a census of people I hang out with.
Finally, there are the people who love the Super Bowl because of the FOOD. Yes, with any event/holiday, I am always down for the food. For the Super Bowl, there always has to be some sort of dip, ya feel? Guac, salsa, hummus, you say it and I am THERE.
And of course, I can’t just have boring guac or boring hummus.
t me wrong, the classics are great. But I just feel the need to spice it up sometimes, ya feel? And, if you have been reading the Cutting Veg for even a second, you know the toppings are my absolute addiction.
So here we are. A dressed up hummus. A black tie hummus, if you will.
This dip is the perfect addition to any lil’ football shindig you’ve got going on this weekend/in general. It is so stupid easy that, regardless of what type of person you are, you can make it with minimal ingredients but with maximal flavor! First, start with two containers of your fav hummus. I’ve been loving Hope Foods Black Garlic Hummus lately for this, but I also love doing it with my pickled beet white bean dip or my triple sesame white bean dip. I hope you’re ok with me calling that hummus right now. I spread it in a baking dish to make it look super fancy. It is black tie, after all.
Second, sprinkle on all of your mediterranean FAVS. My current obsessions are sun-dried tomatoes, feta cheese, spinach, and capers. However, olives or fresh tomatoes would be lovely on here. And don’t be afraid to really pile it on.
Finally, drizzle some olive oil on here and bake that sucker. I know heating hummus sounds a little bizarre but the warm chickpeas with the toppings makes this dip absolutely killer. No lie, I ate this for lunch last weekend with an entire tray of Persian cucumbers and my favorite crackers. If you’re feeling really extra, you can make your own crackers, but you do you!
Yields 6-8 as an appetizer
15 minCook Time
15 minTotal Time
- 2 containers Black Garlic HOPE Hummus
- 3-4 sundried tomatoes, excess oil drained and chopped
- 2 tablespoons crumbled feta
- 1 tablespoon olive oil
- ¼ cup chopped fresh parsley
- Crackers, pita chips, chopped carrots, sliced cucumbers, for serving
Preheat the oven to 350 Fahrenheit. In an 8x8 pan, spread hummus in an even layer. Sprinkle feta and chopped sundried tomatoes evenly across the surface of the hummus. Drizzle with olive oil
Bake for 15-20 minutes until the top becomes slightly golden. Serve warm with crackers, pita chips, crudité, or other dippers.