So the Ravens won. I’m not all that enthused, really, but after Beyonce’s halftime show (more strut and dance than singing, but pretty awesome nonetheless) the second half at least showed signs of being a better game than the first half did. The truth about me and watching team sports is that I enjoy doing it more when I’m watching with friends who are enthusiastic. Except basketball. Nothing could make me enthused about basketball.
In any case, left to my own devices, I would have probably watched the puppy bowl, but we went to a super bowl pot luck hosted by some lovely friends, and one of them (hi Alix!) asked for my White Bean and Fennel Dip recipe.
(The dip itself looks a bit colourless — because white beans, and garlic, and roasted fennel combine to make an undistinguished beige — but fennel is always lovely, and the light in my kitchen was great.)
So, I adapted this recipe (http://food52.com/recipes/8908-roasted-fennel-white-bean-dip) to make it vegan by substituting 3/4 cup tahini for the parmesan and not re-baking the dip (no cheese to melt). I also just add the juice of a whole lemon because I like the extra tang.
I also brought chickpeas roasted in spices.
Roasted Chickpeas with Spices (*you could probably use any number of spice combinations — zatar and sumac powder, maybe with a hint of lemon zest, would be especially nice if you’re into Middle Eastern food.)
2 cans chickpeas
2 Tbsp extra virgin olive oil
2 3″ cinnamon sticks
1 tsp each paprika, cumin seed, and mustard seed
1/2 tsp each coriander, cloves, and salt
1/4 tsp smoked paprika
cayenne pepper to taste
Preheat the oven to 400 degrees.
Drain and rinse the chickpeas.
Toast the spices in a dry pan until they’re fragrant. Grind the toasted spices.
Toss all the ingredients together and bake for 40 minutes. Cool to room temperature before eating.