Hummus
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes 3 cups
Ingredients: 2 cups canned or cooked chickpeas (garbanzo beans) drained
1 clove garlic
¼ cup tahini (sesame seed paste)
Juice of 1 lemon
1 teaspoon salt
½ teaspoon pepper
Dash of cayenne
½ cup olive oil
Parsley chopped
Directions: Combine everything except the parsley in a food processor and blend until smooth. Fold in the chopped parsley and serve with pita wedges and fresh vegetables.
Pairs Well With:
 |  |
| Pinot Noir | Pinot Grigio |
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