Hummus recipe to pair with a rosé wine

The most joyful season of the year is here and we are getting ready to welcome and celebrate it.
That’s why we want to share a variety of hummus recipes that can accompany cheeses, cold cuts, nuts and all kinds of breads to savor with an exquisite Trumpeter Reserve Rosé Malbec.

This wine is made with the same method applied in Provence -south of France- and is a crystalline rosé with ruby-copper reflections.
It has a subtle vanilla profile that frames the notes of fresh red fruits (cherry, strawberry and currant), as well as elegant floral notes that make it different from the rest.

It is friendly and sophisticated.
Thanks to its freshness and smoothness in the mouth it is very easy to drink, an ideal companion for a moment of relaxation outdoors to enjoy the new spring airs.

That’s why we propose you these hummus recipes ideal for making dips:CHICKPEA HUMMUSIngredients

• 1 can (approximately 400 g) of cooked chickpeas, drained and rinsed
• a handful (150 grs.) of beans
• 2 cloves garlic, peeled
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Water (to adjust consistency)
• Optional: paprika, extra olive oil and fresh parsley leaves for garnish

Preparation

• Rinse and drain the cooked chickpeas and beans, and process them.
  The beans add extra creaminess to the chickpea hummus.
• Add the garlic cloves, lemon juice, olive oil, cumin powder, a pinch of salt and pepper to taste.
• Process all ingredients at high speed until the mixture is smooth.
  If the mixture is too thick, a little water (one tablespoon at a time) can be added to adjust the consistency to the desired texture.
• Salt and pepper to taste.
• Serve in a bowl.
• Sprinkle paprika on top, drizzle with a little extra olive oil and garnish with fresh parsley leaves.

BEET HUMMUSIngredients:

• 1 large cooked beet
• 1 can (approximately 400 g) of cooked chickpeas
• 2-3 tablespoons tahini (sesame paste)
• 2 cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Water (to adjust consistency)
• Chopped fresh parsley and sesame seeds for garnish

Preparation

• Peel the beets, cut into pieces and process.
• Rinse and drain the chickpeas.
• Process together the beets, chickpeas, tahini, garlic cloves, lemon juice, olive oil and cumin.
• Mix all ingredients at high speed until a smooth mixture is obtained.
  If the mixture is too thick, a little water may be added to adjust the consistency.
• Salt and pepper to taste.
• Once the hummus has the desired consistency and flavor, serve in a bowl.
• Garnish the hummus with chopped fresh parsley and sesame seeds.

Two other alternatives that can be added are lentil hummuswhich tends to have a very delicate flavor and the carrot hummusThis dish is made with cooked or roasted carrots added to the classic chickpea hummus, giving it a slightly sweet flavor and an attractive orange color.
Other ingredients can also be incorporated roasted vegetables, such as pumpkin.All the versions are ideal to accompany a glass of Trumpeter Reserve Rosé de Malbec and enjoy those first warm evenings that herald the arrival of the new season.