Pumpkin Hummus

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 26^th, 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.

 

Ingredients

• 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

Instructions

1. In a small saute or saucier pan, on a medium heat, saute the garlic in the olive oil for about 3-5 minutes.
2. Add 2013 Renaissance by Reyes Sauvignon Blanc and continue to cook for an additional 2-3 minutes.
3. Cool.
4. 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.
5. Add salt and pepper to taste.
6. Transfer to a serving bowl and garnish with a sprinkle of pumpkin seeds and parsley.
7. Serve.