Hummus with Paprika and Whole Chickpeas

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Yield: 4-6

This recipe was developed by retired Handley staff chef Sindy Sellers. Feeling that most hummus recipes are too heavy on the garlic, lemon, and cumin, she developed this one. Its flavor is delicate, yet rich - a perfect match for Handley Cellars Chardonnay.

Ingredients

Instructions:

1. Cover dried chickpeas with 2 inches of water in a bowl, add baking soda, refrigerate overnight. Drain and rinse.
2. Place chickpeas and garlic into a medium saucepan, cover with 2 inches of water, bring to a boil, lower heat, and barely simmer for about 40 minutes, or until soft.
3. Reserve 2 tablespoons of chickpeas, and a cup of the cooking water.
4. In a food processor, puree the chickpeas, garlic, olive oil, cumin, tahini, and lemon juice until very creamy. Add some of the cooking water if needed for a smooth consistency. Taste for salt.
5. Garnish mixture: In a clean processor bowl, combine the lemon juice, tahini, and olive oil, plus salt if needed.
6. Place the hummus into a serving bowl, make a small well in the middle and pour in the garnish mixture.
7. Sprinkle with parsley and the reserved cooked chickpeas. Sprinkle with ground cumin and paprika. Serve with pita bread and Handley Cellars Chardonnay. Salud!