Welcome to the first regularly scheduled broadcast of the 2017 Tailgate Fare! 

Mrs 3M and I tried out several new recipes during the offseason to prepare for this season, so hopefully we found more simple, tasty treats to share.  After two seasons of sharing all of our regular dishes, and new ones we picked up from friends, we’re trying to expand our horizons a little for year three.

The first dish up in 2017 seemed to be pretty widely enjoyed, but this week may not be for a more finicky crowd.  I think everyone likes dips, so here's something that's a good alternateive to the cheese parade that is a staple in dips.

Chipotle Hummus

INGREDIENTS

One 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1/2 cup coarsely chopped bottled roasted red sweet pepper
1/3 cup tahini (sesame seed paste) or creamy peanut butter
3 tablespoons lemon juice
4 cloves garlic
1/2-1 chipotle pepper in adobo sauce
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Olive oil, paprika and/or chopped fresh cilantro or parsley (optional)

DIRECTIONS

• In a food processor or blender (we used a food processor), combine garbanzo beans, red sweet pepper, peanut butter (or tahini, if that’s how you roll), lemon juice, garlic, chipotle pepper in adobo sauce, cumin, salt and black pepper. Cover and process or blend until smooth, adding 1 tablespoon water at a time if necessary to reach desired consistency.
• To serve, spoon hummus into a serving bowl. If you like, garnish with a drizzle of olive oil, a dash of paprika and/or chopped fresh cilantro or parsley.
• Serve with assorted dippers – Pita bread, pita chips, celery, and carrots all work great.

PRO TIPS

Prepare this dish a couple of days ahead of time, for best results. 

We opted for the creamy peanut butter.

Bring to room temperature before serving – perfect for transporting to a tailgate.

You can find ingredients like canned smoky chipotle peppers in the foreign foods (Mexican) aisle of large supermarkets.

The original recipe says you can freeze this for up to a month, but we just ate it instead.  Oh, and we didn’t mess around with a garnish, either.  Because, optional.

Previous Editions

Week 1 – Bacon Wrapped Pickles

2015 & 2016 Recipes can be found here.