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}
User Reviews
5
4 reviews
Excellent
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Course
Appetizer
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Cuisine
Middle Eastern, Israeli
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}
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With spring in full swing, here are my favourite tricks and recipes for easy springtime Middle Eastern entertaining with wine: spring hummus with crispy chickpeas, goat cheese with herbs and wine-soaked strawberries to ensure your next terrace gathering is a roaring success. Flavour your dishes with Woodbridge by Robert Mondavi wines, and discover a world of everyday moments just waiting to happen.
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Ingredients
Spring hummus with crispy chickpeas:
- 2 cans chickpeas drained
- ½ cup tahini
- 4 cloves garlic
- ¼ cup water as needed
- 1 lemon juice of
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 2 tbsps olive oil
- fennel leaves fresh
- Woodbridge by Robert Mondavi Sauvignon Blanc
- spring vegetables cucumbers, fennel, cherry tomatoes, green onions, radishes and snap peas all work, freshly cut
Goat cheese with fresh herbs:
- 1 block goat cheese plain
- olive oil
- fresh herbs minced and ripped into pieces (chives, fennel, dill, tarragon, mint all work)
- ½ teaspoon sumac
- Woodbridge by Robert Mondavi Pinot Grigio
Wine-soaked strawberries:
- ¼ cup Woodbridge by Robert Mondavi White Zinfandel
- 1 pint strawberries cut into halves or quarters (depending on size of berries)
- 2 tablespoon sugar
- 1 teaspoon sumac
Instructions
Spring hummus with crispy chickpeas:
- 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 ¼ 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.
Goat cheese with fresh herbs:
- 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.
Wine-soaked strawberries:
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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