When it comes to the perfect food for the big game, there are no rules except that it must be rich, creamy, gooey, and delicious. It must have big bold flavors that can stand up to big appetites. Because, let’s face it, some of us only watch football for the food.
But tailgate recipes aren’t usually very sensitive to special diets, or any diet at all for that matter. So I set out to take a game-day favorite and make it meat and dairy free. But still delicious. It’s got to be delicious. So delicious, no one will even realize what’s missing.
One of my secret weapons when it comes to changing up my favorite recipes is Silk products. Silk Coconutmilk is a great alternative to dairy. It is slightly sweet and blends well into most recipes.
MY LATEST VIDEOS
This hummus turns up the heat past hot to smokin’ hot! You can serve it with veggies, crackers, pretzels, chips, bread or whatever you would normally dip. Personally I go with the veggies, but it will taste great with just about anything. Just make sure you have a drink ready – it’s actually hotter than I expected. But that good kind of hot. The kind of hot that makes your eyes bulge and leaves you going back for more.
Ingredients
- 1 - 15 oz can chickpeas
- 1 tbsp tahini or peanut butter
- 1/4 cup unsweetened coconut milk
- 1 tbsp minced garlic
- 1 - 7 oz can chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1/4 tsp salt
- pinch of black pepper
Instructions
- Place all ingredients in a food processor or high powered blender until smooth. Serve drizzled with olive oil and topped with chickpeas.
Rebecca Orr says
I am having a hard time imagining the flavor of the coconut milk (which I love!) with the peppers. But I am intrigued! I love hummus so I am definitely going to have to try this.