With the Super Bowl coming up this weekend, I've been thinking about snacks that I could make to eat while watching the game. I'm not a big football fan by any means, but watching the Super Bowl is a tradition for me, and along with watching comes eating a meal of football food!
My traditional Super Bowl snack is usually a dip to eat with tortilla chips. In the past, I've made an Indian inspired layer dip, my favourite plantain guacamole, and the standard layer dip that usually includes shredded cheese, sour cream, guacamole and salsa.
This year, I wanted to change things up a bit, and I found the perfect inspiration from Two Saucy Sisters blog, who put a unique spin on layer dip by adding a layer of mashed sweet potato. I loved this idea, but I thought the sweet potato on its own might be a bit plain, so I decided to make a sweet potato hummus to use as one of the layers instead.
The sweet potato hummus came out super thick and creamy and was spiced up a bit with flavourful ingredients like garlic, lemon juice, and notes of cumin, cayenne and smoked paprika. And that's just one layer of this dip!
In addition to the hummus, you add a layer of mashed avocado with lime juice, then some salsa, and finally you top it off with plain yogurt. You can also add a sprinkle of chopped cilantro and a drizzle of sriracha sauce to give the dip even more of a kick.
This is actually really easy to put together, especially if you make the sweet potato layer ahead of time. I loved how creamy the dip was and the way the layers mixed together when you dug in. I think a great layer dip is one where each component tastes great on its own, but they come together to make something that tastes even better, and this dip definitely does that!
You can serve this in one larger dish for easier sharing, or divide it up into small cups to make fun individual dip portions, like I did. Just dig your spoon all the way to the bottom to get a bit of everything, and spread onto a tortilla chip - or just enjoy straight from the spoon!
If you're watching the game this Sunday, I hope you have fun cheering on your favourite team and of course cooking and eating lots of good food! Also, I've set up a new Superbowl tag for some of the recipes on here that I think would make good Super Bowl food (like quesadillas, salsa, dips and fries), so feel free to check that out for more ideas!
Adapted from Two Saucy Sisters
*Note: I didn’t include specific amounts here – just use as much of each as you like, as long as you include approximately equal amounts of all four main components (sweet potato hummus, avocado mash, salsa, and plain yogurt or sour cream).
Sweet potato hummus (recipe below)
1 ripe avocado
1 tbsp lime juice
Salt and pepper
Taco seasoning (optional)
Prepared salsa (I used a mango salsa)
Plain yogurt (can substitute sour cream)
Fresh cilantro (optional)
First, make the sweet potato hummus (see instructions below).
Next, make the avocado layer: Chop the avocado and place in a bowl. Give it a rough mash, then add the lime juice. Season with as much salt and pepper as you like, and sprinkle with taco seasoning. Continue mashing until smooth.
To serve in individual sized cups: Start by placing a large spoonful of the hummus in the bottom of each cup. Next, add an equal amount of the avocado mash. Top with as much salsa as you like. Finally, add a spoonful or two of plain yogurt or sour cream (Note: I added one more spoonful after taking these photos). Garnish with chopped fresh cilantro and a drizzle of sriracha if desired.
To serve in one container: Layer ingredients in the same order, spreading each one out to fill the container.
Serve with tortilla chips and spoons for scooping.
Makes enough for 4 individual sized cups. You will have lots of sweet potato hummus left over, so if you want to make more cups, just double the amounts for the avocado layer and use more salsa and yogurt.
Sweet Potato Hummus
1/2 lb sweet potato, peeled and cut into chunks
1 cup canned chickpeas, drained and rinsed
1 clove garlic, peeled and chopped
1.5 tbsp tahini
1.5 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp smoked paprika
1/8 tsp salt
Place sweet potato chunks in a steamer basket and steam, covered, until tender (about 10 minutes). Remove from heat but keep the cooking liquid aside.
Place cooked sweet potato and all remaining ingredients in a food processor and puree until smooth. If the mixture is too thick, add some of the cooking liquid from the sweet potatoes to thin it out (I added 1 tbsp). Taste and add more seasoning if desired.
Transfer hummus to a bowl and keep refrigerated.