When Isabel our fearless #SundaySupper leader posted the theme for #SundaySupper this week I was torn.
Apparently it is football season again and supposedly you do this thing called tailgating while watching football.
I don’t know, I’ve never done it. I don’t like football. I know I’m a bad American. The only reason I ever ended up at a football game in high school was because I had to – I was in marching band. Even then we cheered for the waterboy – he was a member of the band!
So I don’t like football, I’ve never been tailgating, yet I had a great recipe in my arsenal. See my reasons for being torn on whether to join or not?
I eventually joked that my version of tailgating was waiting on the rush line for Broadway tickets!
Right back to the recipe – so my original intention was to make a puree of edamame.
I had a bag of fresh edamame from my CSA – and after blanching, peeling and weighing them, all I ended up with was 2.5 ounces of soybeans.
Hubs to rescue suggested, why not mix the edamame with chickpeas? Why hello? What a genius idea! Technically we still have edamame hummus, it is just hummus with edamame mixed in!
- 1 15oz can chickpeas, drained, liquid reserved
- 2.5 – 3oz fresh or frozen edamame (if using fresh blanch the pods for 3 minutes and remove first before using)
- 2 cloves roasted garlic* see note*
- juice from 1 lemon
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil
- 3-4 tablespoons reserved chickpea liquid
- Assorted vegetables and pitas to serve
- In the bowl of your food processor place the chickpeas, edamame, roasted garlic and pulse until it forms a paste.
- Add the lemon juice, cumin, salt and pepper and with the motor running drizzle in the olive oil. Add the reserved chickpea liquid until you achieve your desired consistency.
- If you want a thinner hummus you may want to add more liquid.
- Refrigerate until ready to serve.
- Can be made in advance, which I suggest as it develops the flavors in the hummus.
- Serve with assorted vegetables and warm pitas.
Roasting garlic is very simple and it adds a little sweetness to your hummus. Simply pre-heat your oven to 400 degrees F. and cut off the top end of your garlic (leaving the root intact) exposing your garlic. Place in a large piece of aluminum foil and drizzle about 2 tablespoons of olive oil on top. Close the aluminum foil over the garlic and roast for 45 minutes to 1 hour until the garlic is soft and caramelized. The excess oil can be saved or also used in this dish – but it will make this a little more garlicky since it is now garlic oil!
Pre Game Warm-ups:
- Sausage Balls by My Catholic Kitchen
- Edamame Hummus by Girl in the Little Red Kitchen
- Slow Cooker Rueben Dip by The Meltaways
- Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
- Smokey Guacamole with Bacon by Family Spice
- Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
- Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
- Candied Pecans by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
- Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
- Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
- Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
- Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
- Bacon Wrapped Chicken Bites by Family Foodie
- Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
- Game Day Loaded Nachos by The Messy Baker
- Buffalo Chicken Dip by Home Cooking Memories
- Southwestern Spring Rolls by Supper for a Steal
- Pepperoni Pizza Puffs by Comfy Cuisine
- Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
- Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
- Indian Spiced Chicken Meatballs by Soni’s Food for Thought
On the Sidelines:
- Anne’s Best Potato Salad with Bacon and Peas by Webicurean
- Simple Roasted Purple Potatoes by Ruffles and Truffles
- Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
- Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
- Gluten Free Breakfast Sandwich by Cooking Underwriter
- Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
- Poor Man’s Burrito by Shockingly Delicious
- Ham and Mushroom Handpies by Vintage Kitchen Notes
- Individual Muffuletta Sandwiches by Magnolia Days
- Far East Steak Salad by Diabetic Foodie
- Italian Sloppy Joes by The Weekend Gourmet
- Hot Chicken Chili by Momma’s Meals
- Louisiana Sloppy Joes by Sustainable Dad
- Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
- Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
- Fancy Filet Chili by I Run for Wine
- Homemade Italian Sausage by The Little Ferraro Kitchen
- Jalapeno Crockpot Chili by Mama’s Blissful Bites
- Flavorful Fall Marinade by Midlife Road Trip
- Moose Chili by Mrs. Mama Hen
- Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
- Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
- Zucchini Cupcakes by In the Kitchen with Audrey
- Oven-Baked Churros by Small Wallet Big Appetite
- Swirl Nutella Cupcakes by Basic N Delicious
- Peanut Butter and Pretzel Truffles by Gotta Get Baked
From the Cooler:
Wine Pairings by Wine Everyday
Don’t forget to join us on twitter at 7pm ET to talk all things tailgate. Usetweetchat to follow along with #SundaySupper.
We’d also love to feature your tailgating recipes on our #SundaySupper Pinterest board and share your menu with all of our followers!