Snacks For The Big Game

Doesn’t everyone need some new snack ideas for the big game? I certainly think so. Snacks for the big game are important and I am concerned that our snack lineups are getting stale. No, I am not a guacamole hater or a chicken wing denier. I don’t spread fake news about certain snacks for the big game in hopes that others will be chosen based on alternative facts. I just think it is time for a little menu refreshment and I think when it comes to the game day party, your guests will appreciate something new. Plus, can we have a little respect, guacamole shouldn’t be shaped like a F#@$%king stadium. Ug. So, here are 3 snacks for the big game that are sure to be hits – Sun-Dried Tomato Hummus, Muhammarra (spicy roasted pepper and walnut dip) and Pecorino and Pancetta Pretzels.

Snacks For The Big Game – Sun-Dried Tomato Hummus

snacks for the big game

Hummus is a fantastic change of pace when it comes to snacks for the big game. The addition of sun-dried tomatoes makes delicious humus even tastier. Plus, it is so easy to make and the flavor rewards are large – homemade tastes so much better than store-bought. Serve this deliciousness with hot pita bread, soft tortillas or fresh sliced vegetables and your guest will be happy! 

Hummus with Sun-Dried Tomato and Fennel Seed
Yields 4
Delicious sun-dried tomato hummus! This recipe takes hummus to a new level!
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640 calories
89 g
0 g
21 g
30 g
3 g
364 g
866 g
6 g
0 g
16 g
Nutrition Facts
Serving Size
364g
Yields
4
Amount Per Serving
Calories 640
Calories from Fat 183
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 866mg
36%
Total Carbohydrates 89g
30%
Dietary Fiber 15g
60%
Sugars 6g
Protein 30g
Vitamin A
4%
Vitamin C
15%
Calcium
24%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cloves of garlic, more or less to taste
  2. 3 cups of canned chickpeas (2 16 oz cans), liquid reserved and few beans set aside for garnish.
  3. 2 ounces of sun-dried tomatoes soaked in hot water 20 minutes, liquid reserved
  4. 1/4 cup of tahini (sesame paste)
  5. 2 tbsp olive oil or more to taste
  6. 2 tbsp fresh lemon juice or more or less to taste
  7. 1 tsp of fennel seed
  8. salt and pepper
Instructions
  1. Turn the food processor on high and add the garlic through the feeder chute. Chop finely.
  2. Add the rest of the ingredients to the food processor with a little salt and pepper. Process until smooth adding liquid from the chickpeas, tomatoes and/or olive oil as needed and to taste.
  3. Adjust seasoning with more lemon, salt, pepper and fennel seed.
  4. Garnish with reserved chick peas and a drizzle of olive oil.
  5. Serve at room temperature with pita, soft tortillas or sliced vegetables.
  6. Hummus will last a few days stored in the refrigerator in a sealed container.
beta
calories
640
fat
21g
protein
30g
carbs
89g
more
The Culinary Exchange http://www.theculinaryexchange.com/

Snacks For The Big Game – Muhamarra – Spicy Roasted Red Pepper and Walnut Dip

snacks for the big game

When it comes to snacks for the big game, Muhamarrah is the best snack you probably have never heard of.  All that can be said is Bye Bye Guacamole! The sweetness of roasted red pepper with the spiciness of chilli peppers can’t be beat. It is such a truly unique snack that your guests will be clamouring for the recipe. Serve with crackers, pita or vegetables! No, it might not give your team the advantage, but your guests will love it.

Muhamarra - Spicy Roasted Red Pepper and Walnut Dip
Yields 3
Muhamarra - Spicy Roasted Red Pepper and Walnut Dip is a delicious dip everyone is sure to love.
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274 calories
11 g
0 g
25 g
4 g
3 g
57 g
133 g
3 g
0 g
21 g
Nutrition Facts
Serving Size
57g
Yields
3
Amount Per Serving
Calories 274
Calories from Fat 217
% Daily Value *
Total Fat 25g
39%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 133mg
6%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 3g
Protein 4g
Vitamin A
11%
Vitamin C
5%
Calcium
4%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cloves of garlic
  2. 3 tbsp of panko bread crumbs
  3. 4 roasted and peeled red bell peppers
  4. 1/2 cup walnuts
  5. 1 tbsp fresh lemon juice
  6. 3 tbsp olive oil
  7. 2 tsp chilli flake, chipotle chilli powder, ancho chili or paprika to taste
  8. 3 tbsp pomegranate seeds
  9. salt and pepper
Instructions
  1. Turn the food processor on high. Add the garlic through the feeder chute. Chop finely.
  2. Add the rest of the ingredients to the food processor with a a little salt and pepper. Pulse until smooth or to the texture of your liking.
  3. Adjust seasoning to taste with salt, pepper, lemon, chilli powder, etc. Remove the dip to a medium bowl.
  4. Fold in the pomegranate seeds.
  5. Serve at room temperature with pita chips, crackers or fresh vegetables.
  6. Store in the refrigerator in a sealed container. The dip will last a few days.
Notes
  1. The peppers can be homemade or from a jar. To roast the peppers at home, coat the peppers with olive oil. Roast on a baking tray at 400F until soft and the skin is charred, 35-40 minutes. Place the peppers in a bowl covered with plastic wrap while hot. This helps the skin steam and come off. Let cool in the covered bowl. Peel and deseed the peppers. If using jarred peppers, drain the peppers and gently rinse with water to remove the brine.
  2. The spiciness can be adjusted by using different types of chilli powder or paprika.
  3. Classically, pomegranate molasses is used instead of pomegranate seeds (although they make for a nice pop of flavor). If you wish to use pomegranate molasses, use 3 tbsp in the recipe. Pomegranate molasses is available at the grocery store or online.
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calories
274
fat
25g
protein
4g
carbs
11g
more
The Culinary Exchange http://www.theculinaryexchange.com/

Snacks For The Big Game – Pecorino and Pancetta Pretzels

snacks for the big game

Who doesn’t like fresh baked pretzels?  Who wouldn’t like fresh baked pretzels gussied up with cheese and bacon? With these hot pretzels you risk your guests paying more attention to the food than the big game, but who cares! That is exactly what snacks for the big game are supposed to do, especially if the game is a snoozer. When you bring a tray of these pretzels out, your guests will definitely take notice. YUM!

Pecorino and Pancetta Pretzels
Serves 12
These hot pretzels are so tasty with pecorino cheese and pancetta. This recipe takes the fresh hot pretzel to the next level.
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255 calories
26 g
33 g
10 g
14 g
5 g
165 g
1179 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
165g
Servings
12
Amount Per Serving
Calories 255
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 33mg
11%
Sodium 1179mg
49%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 1g
Protein 14g
Vitamin A
2%
Vitamin C
0%
Calcium
24%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dough
  1. 2 cups of flour
  2. 1 cup whole wheat flour
  3. 1/3 cup grated pecorino romano cheese plus extra for sprinkling
  4. ¼ oz of instant yeast
  5. 2 tsp sugar
  6. ¼ tsp of salt
  7. 1 cup of water
For the toppings
  1. 4 oz of pancetta slices
  2. extra pecorino romano cheese
  3. salt and pepper
For The Water Bath
  1. 2 tbsp baking soda
  2. 4 cups of water
Instructions
  1. Preheat the oven to 400F.
  2. Place all the dough ingredients in the bread machine per the manufacturer's instruction.
  3. Use the dough cycle.
  4. While the dough is being made, cook the pancetta in the oven or in a medium pan until just crisp. Drain the pancetta on a paper towel. When cool, rough chop the pancetta with a sharp knife.
  5. When the dough is done rising, punch it down.
  6. Cut the dough into 12 pieces. Roll the dough into long ropes and shape into classic pretzel shape. Make a U with the dough rope. Leaving a loop, twist the ends twice. Fold the twist over so the twisted ends touch the loop.
  7. Let the pretzels rest 15 minutes.
For The Water Bath
  1. Add water to a medium pot and bring to boil. Add the baking soda (it will bubble and fizz).
  2. Cook each pretzel in the boiling water for 45 seconds. Drain the pretzels and place them on a parchment lined baking tray.
  3. Sprinkle the pancetta on top of the pretzels.
  4. Lightly salt and pepper the pretzels (take some care here as the pancetta and cheese are also salty). Sprinkle more cheese on the pretzels if desired.
  5. Bake the pretzel 15-20 minutes until golden brown.
  6. Sprinkle with more cheese when the pretzels come out of the oven.
  7. Serve warm or at room temperature.
Notes
  1. Regular bacon can be used instead of pancetta.
beta
calories
255
fat
10g
protein
14g
carbs
26g
more
The Culinary Exchange http://www.theculinaryexchange.com/

I hope your team wins the big game! !

Keep Eating! Keep Innovating!

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