Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.
Football season is here! In celebration, I’ve joined a group
of bloggers from all over the country — all of whom are big football fans! — to
bring you football-inspired recipes this season. Last month we shared our
favorite tailgating recipes (I made Sea Bass Skewers and a cocktail), and now we are sharing more than 60 recipes ideas
for celebrating on game day. Click on the links below to join in the fun! Here we go...
The #FoodieFootballFans Line-Up
Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake 'n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life's Ambrosia
Chicken Teriyaki Pizza by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen
Beluga Lentil Hummus
When I asked my crew what they would want to nosh on while they watched, they decided on hummus. Since my little one is sensitive to garbanzo beans and I needed the recipe to be a bit more team-themed - think black and silver here! - I opted to make a black lentil hummus. Feel free to use any other lentil or bean in its place.
- 1/2 C black/beluga lentils, soaked overnight and drained
- 1 large organic onion, peeled and sliced into quarters
- 1 T olive oil + more for serving
- freshly ground salt
- freshly ground pepper
- 1/2 C tahini paste
- 2 T freshly squeezed lemon juice
- 1/4 C water + more if needed
- 1 t smoked paprika
- 1 t ground cumin
- dash of ground cayenne
- chips for serving (we used black bean chips)
Procedure
Preheat the oven to
400°F and line a baking sheet with parchment paper or a silicone mat. Set aside.
Place soaked and drained lentil in a small pan with a lid. Cover them with about 2" of water and bring to a boil. Reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.
In the meantime, roll your quartered onions in olive oil and place them on the baking sheet. Roast until the onion is softened and the edges beginning to caramelize, approximately 25 to 30 minutes.
Place the cooked lentil, caramelized onions, tahini paste, and lemon juice in a blender. Sprinkle with salt and pepper. Add 1/8 C water. Blend a bit. Add 1/8 C water. Blend more. If you've reached your desired texture, stir in paprika, cumin, and cayenne. If it's still too thick, add water 1 T at a time until you are happy with the texture. Spoon hummus into serving dish and refrigerate until game time.
Serve with crackers, vegetable spears, or whatever you wish. We used black bean chips. Enjoy!
Place soaked and drained lentil in a small pan with a lid. Cover them with about 2" of water and bring to a boil. Reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.
In the meantime, roll your quartered onions in olive oil and place them on the baking sheet. Roast until the onion is softened and the edges beginning to caramelize, approximately 25 to 30 minutes.
Place the cooked lentil, caramelized onions, tahini paste, and lemon juice in a blender. Sprinkle with salt and pepper. Add 1/8 C water. Blend a bit. Add 1/8 C water. Blend more. If you've reached your desired texture, stir in paprika, cumin, and cayenne. If it's still too thick, add water 1 T at a time until you are happy with the texture. Spoon hummus into serving dish and refrigerate until game time.
Serve with crackers, vegetable spears, or whatever you wish. We used black bean chips. Enjoy!
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