The Oscar for the best hummus goes to...

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I read somewhere that February is National Snack Foods month. Apperently it was started as a marketing ploy to bump up sales of snack foods during a typically low month for sales. I assume the drop in snack food sales is caused by all those New Years resolution diets that begin in January. Maybe the marketers figure they can lure us into throwing in the resolution towel by naming February snack food month...pretty ingenious I must say! With the Super Bowl, Mardi Gras, Valentine's Day, and the Oscars, all in February there's no lack of snack food worthy events to celebrate. So Happy National Snack Food month. Good thing it's a short month!
My ultimate snack food is probably chips and dip. Salty, crunchy, creamy...diet? what diet? Hand me the chips and pass that dip! This hummus is healthier alternative to traditional chips and dips. If eaten with carrots and broccoli it falls into the downright good for you category! The best part is it's delicious and doesn't make you feel like your giving up something or missing out. Feel free to dig into this snack food and enjoy National Snack Foods month without the guilt!

Artichoke Hummus

INGREDIENTS:

1 can (14 oz) chickpeas, drained with liquid set aside
1 can (14oz) artichoke hearts,  drained
1 tablespoon tahini
3 tablespoons olive oil
1 clove of garlic, crushed
2 tablespoon lemon juice
1 teaspoon soy sauce

METHOD:

In a food processor, combine chickpeas, artichokes, garlic, and tahini. Blend. Slowly add olive oil, soy sauce, and lemon juice. Blend to a smooth consistency. If artichoke hummus is too thick, add some of  chickpea liquid, a little at a time, until you get the consistency you want. Place in serveing bowl. I like to drizzle the top with a little good quality olive oil and a dash of smoky paprika.

This makes a great party dip. If your having an Oscar party (or like me just like to munch while you watch) this hummus is perfect. I plan to snarf on it while watching uber skinny actresses strut their stuff on the red carpet. Less guilt than with regular chips and dip, which allows me to believe that I'd look just as good strutting my stuff down the red carpet!

Sweet and Spicy Party Mix

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Tomorrow is Super Bowl Sunday. A big day for football and partying for many. I'm not really into NFL football, (college football is another story!) I'm not even sure which two teams are playing this year. So for me the Super Bowl means two things: funny commercials and tailgate food. It's really just an excuse to break out the chips and dips, chicken wings, and see how many foods can be made into the shape of a football. I stashed this recipe away for just such an occasion. The combo of sweet and spicy make this party mix the perfect addition to your Super Bowl parties. Make a big bowl of this or it might not last until halftime. (like how I threw in that football reference?!?)  Whether or not you watch the game or just the commercials, grab a handful of this party mix and enjoy!

 *full disclosure: Hubs won't be home for the Super Bowl this year so I'll actually be munching this while watching Downton Abbey.  I'm still upset/angry about last weeks episode, so party food will be needed!


Sweet and Spicy Party Mix
Source: Hannah Klinger, Cooking Light  DECEMBER 2012

INGREDIENTS:
3 tablespoons brown sugar
2 teaspoons chopped fresh thyme, divided
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground red pepper
1/2 cup pecan halves
1/2 cup plain whole almonds
1 1/2 tablespoons butter
3 cups mini  pretzels
1 cup crispy rice cereal squares
2 tablespoons maple syrup

METHOD:
Preheat oven to 350°.
In a small bowl, combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper.
Put the pecans and almonds on a jelly-roll pan. Bake at 350° for 10 minutes or until the nuts begin to brown. Keep an eye on them because the nuts can burn quickly! In a medium bowl, combine the nuts with the butter ,stirring until butter melts.Stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture over pretzel mixture; toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350° for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.