You say houmous, I say hummus. I have three versions of this recipe in honor of one of my favorite legumes, the chickpea. Hummus is a Levantine and Egyptian dish that can be traced back to the twelfth century.  It is easy to make and not only is it delicious, but it is also quite healthy. I paired this tasty hummus with a nice refreshing rosé from Martín Berdugo. The acidity of the and the fruit found in this Rosé pairs great with the saltiness of the hummus. 

 

So, first things first, chill your wine. 

 

Serves 4

 

Hummus:

1 can chickpeas (400g)
2 tbsp Tahini
2 garlic cloves
2-3 tbsp extra virgin olive oil 
1 lemon, juiced
1 pinch cayenne pepper
  salt 

 

Drain the chickpeas, reserving the liquid and set aside. In the bowl of a food processor, add the tahini, lemon juice, garlic, a teaspoon of salt, cayenne pepper and 50 ml of the liquid from the chickpeas. Blitz on medium speed until everything is combined. Add the chickpeas and blitz again on medium speed while slowly drizzling in the olive oil. Season again with salt, if desired.   That’s all!

 

Olive Hummus:

50 g Kalamata olives, stones removed
1 can chickpeas (400g)
2 tbsp Tahini
2 garlic cloves
2-3 tbsp extra virgin olive oil 
1 lemon, juiced
1 pinch cayenne pepper

 

Drain the chickpeas, reserving the liquid and set aside. In the bowl of a food processor, add the tahini, lemon juice, garlic, cayenne pepper and 50 ml of the liquid from the chickpeas. Blitz on medium speed until everything is combined. Add the chickpeas and blitz again on medium speed while slowly drizzling in the olive oil. Add the olives and blitz again until combined. I never use salt in this version of the recipe because usually the olives are salty enough….

 

Sundried Tomato Hummus:

50 g sundried tomatoes
1 can chickpeas (400g)
2 tbsp Tahini
2 garlic cloves
2-3 tbsp extra virgin olive oil 
1 lemon, juiced
1 pinch cayenne pepper
  salt

 

Drain the chickpeas, reserving the liquid and set aside. In the bowl of a food processor, add the sun-dried tomatoes, tahini, lemon juice, garlic, a teaspoon of salt, cayenne pepper and 50 ml of the liquid from the chickpeas. Blitz on medium speed until everything is combined. Add the chickpeas and blitz again on medium speed while slowly drizzling in the olive oil. Season with salt, if desired. Not bad, eh?

 

Now all you have to do is slice some fresh vegetables or bread and you have yourself a nice little nibble to go with your rosé. And it’s totally easy! You can even prepare it a day or two ahead of time.