Super Snacks for Super Bowl Sunday!

Ready to kickoff Super Bowl weekend? While Super Bowl snacks can be exceptionally greasy and unhealthy, they don’t have to meet these requirements in order to be tasty.

Our friends at Foodstirs suggest replacing your typical chips and dip with Zucchini Chips and a Homemade Hummus. Zucchini Chips are a great way to satisfy that craving for salt, and hummus is the perfect pairing for dipping and scooping. The best part about these healthy alternatives? Neither of them will weigh you down while you’re cheering on your favorite team!

Homemade Hummus

Serving size: 1½ cups

Ingredients

¼ cup fresh lemon juice (about 1 large lemon)

¼ cup tahini

½ garlic, minced

½ teaspoon cumin, ground

½ teaspoon salt

2 tablespoons extra virgin olive oil

1 (15 ounce can) or 2 cups cooked garbanzo beans, drained and rinsed

2 tablespoons water

Dash of paprika for garnish (optional)

Instructions

1. In a food processor or blender, pulverize ¼ cup lemon juice and ¼ cup tahini for 1 minute. Scrape down the sides and bottom of the bowl. Process for an additional 30 seconds to really cream the tahini.
2. Add ½ minced garlic, ½ teaspoon cumin, ½ teaspoon salt, and 2 tablespoons olive oil. Process for 30 seconds and scrape down the sides.
3. Add half the amount of garbanzo beans to the mixture. Pulverize for 1 minute. Scrape down the sides of the bowl.
4. Add the remaining beans and process until smooth. Scrape down the sides.
5. Add 2 tablespoons water and process until creamy and smooth.

Kids can help:

• Pressing the button on the food processor or blender to make the hummus.
• Scraping the hummus out into a bowl.

Zucchini Chips

Serving Size: approximately 2 cups

Ingredients

5 medium size zucchini, thinly sliced

1 tablespoon olive oil

Salt and favorite seasonings to taste

Instructions

1. Preheat oven to 225°F.
2. Using either a mandolin or a knife, thinly slice the zucchini.
3. On parchment-lined baking sheets, evenly spread the zucchini in a single layer. Lightly sprinkle with salt and allow to sit for 10 minutes to draw out excess water.
4. Blot the zucchini with a paper towel.
5. Using a pastry brush, lightly brush the zucchini with olive oil and sprinkle with seasonings such as paprika, garlic powder, or cayenne pepper.
6. Bake for 1 to 1 ½ hours (with the convection fan turned on) or until zucchinis brown and become crispy. Oven times may be longer without convection fans.
7. Remove from the oven. Cool and serve.
8. Store in an airtight container for up to 2 days.

Kids can help:

• Count the zucchini slices.
• Lay the slices on the baking sheets.
• Blot the excess water with a paper towel.
• Sprinkle the seasonings.

~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef

What will you be snacking on this Super Bowl Sunday? Let us know your party favorites below!