by Beth Heiserman
Last week, I wrote about our 2010 Reyes Merlot and what pairs the best in my opinion. I have had many requests for this recipe. This is a great appetizer to serve at a Halloween party, Thanksgiving or even at any get-together. Every year, it seems pumpkin-spiced foods come out earlier and earlier. I must say, fall is my favorite season.
I have written many times about the 2010 Reyes Merlot. I feel this is the perfect wine to pair with pumpkin spice. Last year at the Merlot vertical, I paired a chocolate pumpkin cupcake with pumpkin spice M&M’s. Also, butternut squash topped shepherd’s pie, spicy sausage and pumpkin lasagna and pumpkin pecan bread pudding would be delightful, paired together. Next week, on October 26th, is the annual Merlot vertical tasting. You might see one of these special fall recipes to pair with one of the Merlots.
I enjoy cooking and baking, it relaxes me. Everyone always says to me I do too much, but I love it. Creating and elevating recipes is what I love. Even tonight, for dinner, I opened a bottle of the 2010 Merlot to enjoy with dinner. I made farro with wild mushrooms, asparagus, onion and celery with chicken. Farro is an ancient grain with a nutty flavor. I prefer it over brown rice. And for dessert, I brought bananas back from Kauai and I baked them in the oven with pure Hawaiian sugar and a touch of pumpkin spice. Every dish always has a splash of wine. My farro had the 2013 Renaissance by Reyes Sauvignon Blanc and the bananas had a splash of Reyes White Delight.
- 1 15- ounce can chickpeas, drained and rinsed
- 1 cup canned pumpkin puree
- ¼ cup tahini
- 2 tablespoons of lemon juice
- 2 tablespoons of olive oil
- ¼ cup of 2013 Renaissance by Reyes Sauvignon Blanc
- 2 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon pumpkin spice
- Salt and pepper to taste
- 2 tablespoons pumpkin seeds (I get the pumpkin-spiced ones at Trader Joes)
- 2 tablespoons parsley, chopped
- In a small saute or saucier pan, on a medium heat, saute the garlic in the olive oil for about 3-5 minutes.
- Add 2013 Renaissance by Reyes Sauvignon Blanc and continue to cook for an additional 2-3 minutes.
- Place all the ingredients (except the pumpkin seeds, parsley, salt and pepper) into a food processor and blend until smooth. If your hummus is a little thick, thin it out with a little more olive oil.
- Add salt and pepper to taste.
- Transfer to a serving bowl and garnish with a sprinkle of pumpkin seeds and parsley.