In high school, I attended our school football games solely for the food.
OK, for my friends, too.
There was track at my high school that ran around the football field, and my friends and I walked it in lingering laps, gossiping and scanning the stands, really hoping we might see that cute boy from 5th period.
We passed the marching band, the cheerleaders, and the stands, over and over, never actually watching the game.
(Who watches football at a football game?)
We always waited in the long lines of the concession stand to get a piece of pizza or fries and a styrofoam cup of the best hot chocolate.
The “best hot chocolate” was most likely something brought back to life by boiling water like Swiss Miss or Nestle, but, to 15 year old me, that hot chocolate was LIFE.
It was the perfect accessory to tote around the field, it warmed your hands, and it tasted good.
Best hot chocolate ever.
Although I like to think my taste in hot chocolate and pizza has since improved, my ability to watch football really hasn’t, and I can’t blame it on chatty friends now.
To be social, I’ll sit down and watch a game for a bit, but I find it difficult to get invested that little oblong stitched ball flying back and forth across the field, and even more so in the bulky men passing it around.
Dan always snorts if I erupt in a delayed cheer or boo only after everyone else is already doing it, or worse, if I do it for the wrong team.
Yeah, that’s happened.
So, mostly I sit and observe, chatting with anyone else who isn’t yelling obscenities and encouragement at the screen.
This year, I thought I’d up my “game game” by making something delicious to snack on.
If you haven’t tried yam fries with hummus yet, today is the day!
Think sweet potatoes and chickpeas.
It’s a duo that was meant to be.
This entire snack is oil free and is packed with nutritious whole foods comfort.
A lot different from the greasy stuff I cherished during high school games, and it all comes together in 30 minutes!
Get your game face on.
I love baking sweet potato and yam fries oil free, because they soften and brown nicely without any added oil.
Add this zesty tri-spice blend and a scattering of fresh herbs and you have a wonderfully flavored complex carb treat.
It’s really too easy eat these by the handful straight from the tray.
I was a little apprehensive sharing a recipe for hummus, because I think hummus love is an extremely personal thing, you know?
For example, I like mine mine extra lemony, but not too garlicky, with lots of spice.
I’m sure you like yours a special way, too, with a particular spice mixture and flavoring.
I’m still perfecting my own blend.
These are two of my staple recipes that I tied in a neat little bow for you to make your super bowling snacking effortless!
Of course, they’re also delicious enjoyed separately.
Enjoy these fries as a snack for dipping in hummus, or alongside a hearty dinner.
The same goes for the hummus!
You know the drill, spread it on everything.
If you can’t find Japanese yams, regular yams or sweet potatoes will also work well in this recipe, but the cook time may be slightly shorter.
I like the roasted red pepper hummus paired with these fries because it adds a little extra depth of flavor, but if you don’t have roasted red peppers you can omit!
If you make these Tri-Spiced Yam Fries & Roasted Red Pepper Hummus , let me know!
Come say hi at @flora_and_vino on Instagram and use #floraandvino.
For more healthy fry pairings, check out my Oil-Free Purple Sweet Potato Fries with Beetchup, too!
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Oil free yam fries paired with oil free roasted red pepper hummus that comes together in 30 minutes for an easy snack. Enjoy these recipes together or separately for healthy snacking!
- TRI-SPCIED YAM FRIES
- 2–3 Japanese yams, scrubbed and cut into 1″ “fries” (removing skins isn’t necessary, but you can if you like)
- 1/2 tsp smoked paprika
- 1/2 tsp curry powder
- 1/4 tsp cinnamon
- OIL FREE ROASTED RED PEPPER HUMMUS
- 1 15 oz can of chickpeas, drained and rinsed
- 1 roasted red pepper, from a jar or homemade
- 1/4 cup raw tahini
- 1/4 cup fresh lemon juice
- 1/4 cup water (or more lemon juice(
- 1/8 tsp garlic powder, or 1 garlic clove
- 1/4 tsp smoked paprika
- 1 tsp cumin
- Himalayan sea salt, to taste
- Black pepper
- Cayenne pepper, pinch (optional)
- optional for serving: fresh parsley or dill
- Preheat the oven to 400 and line a baking pan with parchment paper.
- Arrange yam “fries” on the sheet, careful not to overlap, and sprinkle with smoked paprika, curry powder, and cinnamon.
- Bake for ~30 minutes, shaking every 10 minutes ensure even browning. You’ll know they’re done when they’re fork tender and slightly browned. If you want crispier well-done fries, bake another 10-20 minutes more.
- While the yam fries are baking, prepare your hummus by combining all ingredients in a high speed blender. Pulse until well combined and then blend until smooth and creamy, stopping to push down the sides with a spoon to recombine. Taste the recipe as you go, adding more lemon juice for brightness, paprika and cumin for spice, and cayenne pepper for heat. Add salt and pepper to taste. Add water to thin out to reach desired consistency.
- To serve, plate the tri-spiced yam fries and dip in hummus. Store leftover yam fries and hummus in the fridge for 3-5 days.
- Category: Snack, Side
- Cuisine: Gluten Free, Oil Free, Vegan