Homemade Mediterranean Hummus

Homemade Mediterranean Hummus

Pairs well with: Edna Valley Central Coast Chardonnay

Ingredients

  • 1 (14 oz.) can of chickpeas, drained and rinsed
  • 3 tablespoons of lemon juice, freshly squeezed
  • 1/4 cup water
  • 1/3 cup tahini paste
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon cumin
  • Pinch of cayenne pepper
  • Pinch of black pepper
  • 1/2 teaspoon salt
  • 2 small cloves of garlic, minced
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1 tablespoon pine nuts, toasted
  • 2 tablespoons black olive, pitted

Preparation

1. Whisk together the tahini paste and olive oil in a small measuring cup until thoroughly incorporated.

2. Reserve 2 tablespoons of chickpeas as a garnish.

3. Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice/water mixture, cumin, garlic, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.

4. While the food processor is running, slowly (in a steady stream) pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy, 30-40 seconds.

5. Transfer the hummus on a plate and sprinkle it with chopped parsley, pine nuts, olives, and reserved chickpeas.

6. Serve it with pita chips, carrot sticks or pretzels!