Hummus

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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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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