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Video chat today: Score big with these tailgate recipe ideas

Guacamole! Beer brittle! Carne asada! Bratwurst! Midnight chocolate brownies ... and more! Score big with your guests on game day with these mouthwatering recipes!

RECIPES: Score big with 40 tailgate ideas from the Test Kitchen

We've compiled 40 winning recipes for your tailgate pleasure, including snacks, hearty mains for any time of the day, sides and sweet desserts! Keep the fans sated with roasted potato salad and monster turkey wings, or dig into hickory-smoked baby back ribs and spiced carne asada -- and everyone wins when you're serving ooey-gooey double-chocolate cookies.

Continue reading below for our recipe for black bean hummus, and check out our recipe gallery for more ideas!

LIVE VIDEO DISCUSSION: Join us today at 2:30 p.m.

The Times is hosting a live video chat at 2:30 p.m. PDT today as we talk winning tailgate recipe ideas. We invite you to join in on the video conversation then. In the meantime, feel free to post any ideas, comments and questions below.

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Game for good eats at tailgate parties

Go behind the scenes in the L.A. Times Test Kitchen

Go big: Sweet and savory German pancakes in an hour or less

Black bean hummus

Total time: 20 minutes

Servings: 12 to 16

Note: Adapted from Mediterraneo in Hermosa Beach

1 (15-ounce) can garbanzo beans, drained

2 (15-ounce) cans black beans, drained

2 tablespoons extra virgin olive oil, or more to taste

1/4 cup chopped garlic, or more to taste

3 tablespoons tahini paste

1 lemon, juiced, or more to taste

Up to 1 1/2 cups water, more or less as needed

1 1/2 teaspoons cayenne pepper, more or less to taste

2 1/2 teaspoons cumin, or more to taste

2 1/4 teaspoons salt, or more to taste

1 1/2 teaspoons pepper, or more to taste

In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in a little water as needed until the beans are blended and a smooth consistency is achieved; you may not use all the water. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.

Each of 16 servings: 96 calories; 4 grams protein; 13 grams carbohydrates; 3 grams fiber; 4 grams fat; 1 gram saturated fat; 0 cholesterol; 0 sugar; 520 mg. sodium.

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