Try pairing with our Tempranillo, Home Ranch
Recipe courtesy of Keith and Jackie (@supermancooks)
It’s 2023, we take our dips very seriously. When looking for your next easy appetizer to whip up for friends, hummus is always going to be a crowd favorite. Whether you’re looking for a savory snack or a healthy app, opt for hummus because you really can’t go wrong.
This dip is the perfect combination of silky smooth chickpeas, roasted red peppers, and savory spices that will have your taste buds singing. The rich and complex flavors of our new 2020 Tempranillo pair beautifully with the creamy texture and slightly smoky undertones of this hummus.
Add some beautiful edible flowers to level up your hummus display.
What You’ll Need:
2 cans chickpeas, drained
1 red bell pepper
1/2 tsp smoked paprika
1/2 C olive oil
1 garlic clove
1/3 C tahini paste
1/2 tsp salt
Juice from 1 lemon
1 1/2 tsp baking soda
1 tbsp pine nuts, toasted
1/4 C water
Dried flowers
How to make it:
Drain chickpeas and place in medium saucepan. Cover with water.
Add baking soda and stir over medium heat for 3 minutes. Do not boil.
Remove from heat and place in colander with large holes. Rinse with cold water. Skins should come off easily.
After drained, transfer chickpeas to a kitchen towel laid over a sheet pan and remove most of the skins that did not wash away.
Take one whole bell pepper and place on top of stove – directly over an open flame. Char the outside of the entire pepper until about 80% black, turning as needed.
Once pepper is black, run under cold water and remove the blackened skin with your hands. It should come off very easily.
Dice pepper into 1/4 inch pieces and remove seeds. Place diced pepper in olive oil and allow to set for 10 minutes or up to overnight.
Transfer the oil and a few of the peppers to the food processor along with the garlic, tahini, salt, paprika, lemon juice, and pulse for 20 seconds.
Add chickpeas in 4 equal amounts and pulse continuously until smooth.
If hummus is too thick, add water (a tablespoon at a time), until the desired consistency is achieved.
Transfer to a serving bowl and top with remaining peppers and olive oil.
Garnish with dried flowers, pine nuts, and a sprinkle of paprika. Service with your choice of pita or cracker.
Devour immediately!
