Pairing

PUMPKIN HUMMUS DIP WITH BARBERA

Pumpkin everything!

It’s the time of the year. A few of my favorite pumpkin recipes-using the puree-are pumpkin pancakes, pumpkin pie OF COURSE! and this spicy pumpkin hummus. Pumpkin puree is a staple in our house from first rain to Thanksgiving. It’s one of those cozy foods that is perfect for fall.

This spicy hummus recipe is perfect to nosh on while planning the rest of your holiday meals. You know, creating calendars and a timeline for shopping, do ahead recipes, and tracking guest counts. Aye aye aye!  Carving out time to plan festive family celebrations is critical to having a great day. I have a Thanksgiving countdown guide coming out next week. I hope it will help all of you who love to cook for your friends and family. (I’ll be including wine tips too!)

Spicy Pumpkin Hummus Recipe

Additions:

1 C dried garbanzo beans

1 t baking soda

16 oz. pumpkin puree

3 T tahini

2 cloves garlic

1 t cayenne pepper

1 t cumin

3 T lemon juice

3 T olive oil

salt and pepper to taste

Protocol:
Place garbanzo beans in a bowl. Cover with water and 1/2 t baking soda. Soak overnight.

Drain and rinse beans. Add beans to a large stockpot with enough water to cover beans plus 2 inches and 1/2 t baking soda. Cook until soft, approximately 1 hour.

Drain beans and add to food processor. Blend garbanzo beans and pumpkin puree until smooth. Add remaining ingredients and blend until creamy. Serve with sliced vegetables and warm pita bread.

Coincidentally, I was tasting my friend’s Barbera which was delicious with this dip. I added thinly sliced lamb shoulder and some greek dressing to make a Mediterranean meal.

Winemaker’s Notes: 

Barbera is a really dense wine with a profile of brambly fruit. When made to my liking it also has a firm structure and bright acidity. The earthiness of the pumpkin, garbanzo beans, and cumin spices show off the fruit in the wine. The combination of flavors is delicious. Cheers!

Winemaker's Table

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