Recipes For Easy Springtime Middle Eastern Entertaining With Wine Spring Hummus With Crispy Chickpeas Goat Cheese With Herbs And Wine Soaked Strawberries Gf Veg V

RECIPES FOR EASY SPRINGTIME MIDDLE EASTERN ENTERTAINING WITH WINE: SPRING HUMMUS WITH CRISPY CHICKPEAS, GOAT CHEESE WITH HERBS AND WINE-SOAKED STRAWBERRIES {GF, VEG, V}

Steps:

• To make crispy chickpeas, preheat oven to 350F. Drain one can of chickpeas, wash and dry chickpeas well between paper towels (I find that covering a baking sheet with a few layers of paper towels, dumping the drained chickpeas on it, and then rolling it with another few layers of paper towels works best). Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. Transfer to a prepared baking sheet covered with tin foil, and bake for a total of 45-50 minutes or until golden brown and dry and crispy to the touch.
• To make hummus, add remaining can of chickpeas and garlic to food processor and pulse until well processed. Begin adding tahini and lemon and cumin, and process until well combined, about 5 minutes. Check texture - if it's smooth and silky, omit water - but I usually add about 1/4 cup to really get the texture I like.
• To serve, top hummus with crispy chickpeas, more olive oil, za'atar and sesame, more cumin, and a drizzle of Woodbridge by Robert Mondavi Sauvignon Blanc. Serve immediately with a selection of freshly cut spring vegetables, and more Woodbridge by Robert Mondavi Sauvignon Blanc.
• Spread goat cheese on a small plate. Drizzle with olive oil and Woodbridge by Robert Mondavi Pinot Grigio. Top with fresh herbs and sumac. Serve immediately with more Woodbridge by Robert Mondavi Pinot Grigio.
• Place Woodbridge by Robert Mondavi White Zinfandel into a medium-sized bowl. Add cut strawberries, cover with plastic wrap, sprinkle with sugar and let macerate in room temperature for at least 30 minutes. Serve sprinkled with sumac, and paired with more Woodbridge by Robert Mondavi White Zinfandel.

AUTHENTIC MIDDLE EASTERN HUMMUS (CHUMMUS)

Steps:

• Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
• Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
• Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.