Most of our Super Bowl food memories aren’t exactly a highlight reel of healthy eating. (I’m looking at you, 2-liter of diet soda, with microwaved nachos.) And although you probably got some exercise—end zone dances aren’t just for wide receivers!—all in all, most Super Sundays were followed by Miserable Mondays.
But there’s no reason to forfeit your wellness cred on Super Bowl Sunday, just because you’re throwing a party—and just because you have guests who are connoisseurs of tailgate time.
Sabra, Official Dip Sponsor of Super Bowl 50, is bringing healthy back for the big day, with its hummus, which is full of healthy fats and protein (and don’t forget pulses are the food of the year); guacamole (made with Hass avocados); and ranch dip (made with protein-rich Greek yogurt). And they’re partnering with Stacy’s Pita Chips to give you some extra money for your party budget: Go to dipzone.com to get $5 back every time you buy two Sabra products and two Stacy’s Pita Chips (three times maximum).
And on top of that, Sabra is sharing their delish, better-for-you recipes for game day from its Top Crowd-Pleasers archive. (And don’t forget the easiest “recipe” of all: veggies with Sabra’s Farmer’s Ranch Greek Yogurt Dip—it has 75 percent less fat and 60 percent fewer calories per serving than the leading ranch dressing.) Your guests will thank you on Monday.
See the recipes now…
Makes 8–10 servings
1 17-ounce container Sabra Classic Hummus
1½ cups nonfat plain Greek yogurt
1 cup Sabra Classic Guacamole
2 stalks green onions, diced
⅓ cup sliced black olives
⅓ cup diced tomatoes
4 ounces shredded cheddar cheese
Optional bonus layer: red onion, diced
Optional garnish: chopped cilantro
1. Dice the green onions, black olives, and tomatoes (and red onion, if you choose). Set aside.
2. On a serving platter, or in an 8×8 baking dish, start by spreading the Sabra hummus on the bottom of the dish, covering the entire bottom from edge to edge. Repeat with each next ingredient, layering one at a time until done. Garnish with chopped cilantro, if desired.
3. If not serving immediately, cover with plastic wrap or tin foil and store in the refrigerator until ready to serve.
4. Serve with your favorite chips or veggies for dipping.
Yield: 12 servings
1/3 cup+1 Tbsp Sabra hummus
2 Tbsp olive oil
¼ tsp freshly ground pepper
¼ tsp salt
3 tsp relish
Paprika for garnish
1. Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
2. Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
3. Add hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate.
4. Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika. You can also just spoon the filling into the halves if you don’t have a piping bag.
Makes 6–10 servings
1 10-ounce container of Sabra Classic Hummus
1 small garlic clove
½ cup fresh parsley leaves
½ lemon, juiced
2 tablespoons water
Sea salt and pepper to taste
¼ cup pine nuts, roasted
2 Tbsp currants
For Roasted Cauliflower:
1 head of cauliflower, cut into florets
2 cloves of garlic, crushed
2 tablespoons extra virgin olive oil
½ lemon, juiced
Sea salt and pepper
To make Garlicky Greens Dip:
Add hummus, garlic clove, parsley leaves, lemon juice and water to a food processor. Blend until smooth and creamy. Taste and add salt and pepper as desired.
Transfer to a bowl and top with roasted pine nuts and currants.
To make Roasted Cauliflower:
Preheat oven to 450 degrees.
Add cauliflower florets to a bowl and toss with crushed garlic, extra virgin olive oil, and lemon juice. Transfer to a baking sheet and add desired amount of sea salt and pepper. Roast for 15–25 minutes or until golden and crispy.
Serve dip along with roasted cauliflower and enjoy!
(Chef’s note: Recipe by Begin with Nutrition)
12 cremini mushrooms
1/4 small red onion, chopped
2 Tbsp vegetable broth
1/4 cup Sabra Olive Tapenade Hummus
1/4 cup raw almonds
1/4 cup oats
1 tsp garlic powder
1. Set oven to 400 degrees and line a baking sheet with foil.
2. Take stems off mushrooms and mince with red onion.
3. Carefully scrape the ribs out of the mushrooms.
4. In a small skillet pour the broth, onion, and stems and sauté until liquid is gone.
5. Turn off heat, then add hummus and mix.
6. In a small food processor, dump the almonds, oats, and garlic powder and mince.
7. Add half the dry mix to the hummus and mix until combined.
8. Spoon into mushroom caps then top with the dry mix.
9. Bake 20 minutes.
10. Let cool slightly and enjoy!
(Chef’s note: Recipe by Megan)
Yield: Makes about 16 pieces
2 English cucumbers
1 container Sabra Classic Hummus
1 tsp paprika
1 bunch parsley, finely chopped
1. Peel the cucumbers and slice length wise into 1¼ inch pieces.
2. Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.
3. Using a piping bag or a small spoon, fill each one with hummus (about 1 tsp. each).
4. Sprinkle with paprika and finely chopped parsley.
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