Yes, the Super Bowl is this weekend! Sure, you're going to reach for the wings rolled in hot sauce, maybe order in some Pizza Hut, someone else might bring the chips and fries, but what about yummy snack food that tastes good and is good for you? Welcome to the world of hummus, a Middle Eastern sauce that in this country is frequently used as a dip or side, traditionally made from mashed chickpeas, olive oil, garlic, and surprisingly not always tahini (sesame seed paste). However, today we're sharing a slightly different rad recipe courtesy of Chef Matthew Silverman, Executive Chef of Vintner Grill in Las Vegas and Laurus in Danville, CA. Matthew combines both chickpeas and white beans with chili flakes, cayenne pepper, and roasted garlic for a fun play on the ubiquitous dish. Chef Matthew also suggests serving his hummus these ways:

·On a spicy crisp pita chip
·As sauce on a pizza with lamb sausage, rapini, and a dry manchego cheese
·A spread on a sandwich of roasted beef with red peppers, arugula, pickled onions, frisee
·As a substitution on a tostada instead of the beans

Anyway, rather than serve the same old this year, follow that New Year's resolution and throw a healthier snack in the mix.

Spiced Bean Hummus

12 oz. canned white beans (canned cannellini)
12 oz. canned garbanzo beans
¼ tsp. chili flakes
5 Tbsp. tahini paste
2 oz. roasted garlic
¼ tsp. cayenne pepper
1/4 cup fresh lemon juice
1 cup olive oil

Drain water from the canned beans and transfer beans to dry on paper towel.

Using food processor puree beans, chili flakes, tahini, garlic, and cayenne. Season to taste with salt.

Add lemon juice and olive oil while the processor is blending. Season to taste with salt. Chill mixture.