Hummus
Hummus has been around in some form for centuries, a dish primarily consisting of chickpeas and tahini. The earliest recipe is recorded in cookbooks written in Cairo, in the 13th Century. It’s delicious and in some countries part of every meal.
Hummus
The Middle Eastern dip, Hummus, is usually served at room temperature with pita and is a popular part of the “meze.” A selection of small dishes, showing up as part of multi course meal or as an appetizer.
Whenever we make Hummus, Tzatziki is sure to be on the table as well. A delicious side dish/dip with Souvlaki or Greek Style Meatballs.
Ingredients
- 1 (540ml) can of chickpeas drained and rinsed = 362 grams (2 cups)
- 2 TBSP Tahini (32 grams)
- 2 TBSP lemon juice
- 1/3 cup olive oil
- ½ tsp. salt
- ¼ tsp. minced garlic
Instructions
- Place all ingredients in food processor and blend until smooth and creamy. Patience pays off here. Blend 4 -5 minutes for a smooth, creamy hummus.
- Add water by the tablespoon if you like a thinner dip.
- Garnish with parsley or a little more olive oil and paprika. Serve with any and everything Greek. Souvlaki, Greek Style Meatballs, Greek Salad, Tzatziki, Pitas, and Tortilla chips (gluten free).
Notes
If you are pairing only hummus with pita or tortillas an Old-World Dry Rose or French Sauvignon Blanc are our first choices. A dry Spanish (Albarino) or French Loire Valley Muscadet also works, as did a Dry Riesling.
We would stay away from an oaky Chardonnay and a New World Sauvignon Blanc. The New World Sauvignon Blanc is just too fruity compared to its earthy French counterpart.
We’ve paired:
- Cote des Roses
- Maison Idiart Muscadet
- Zarate Albarino Rias Baixas
- Villa Wolf Riesling
- Chateau de Sancerre