The unroasted nuts typical of the Manzanilla palate harmonize very well with the tahini and legumes such as chickpeas, enhancing their flavor. The slightly bitter notes of the aftertaste of the wine will be a common thread with the slight bitterness of the paprika, the EVOO and the coriander.
Ingredients for 4- 6 people
200 g of dried chickpeas or 400 cooked chickpeas
150g of tahini
1 clove garlic
5 g sweet paprika
30 g extra virgin olive oil
Parsley or Cilantro
5 g Cumin (optional)
If you start from dry chickpeas, soak the chickpeas for 12 hours. After that time drain, put a pot with abundant water to boil and when the water comes to a boil introduce the chickpeas to cook them for about an hour and a half or until the legume is very soft. When the cooking is finished, drain.
In a food processor introduce the cooked chickpeas, the juice of two lemons, the tahini or sesame paste, the garlic, the cumin (optional) and season to taste. Grind until obtaining a uniform paste that can be slightly lumpy or totally fine depending on the taste of each one. Then add the sweet paprika, if a spicy touch is desired, half of the sweet paprika can be replaced by a spicy or semi-spicy one. With a slow speed of the food processor emulsify the paste incorporating little by little the extra virgin olive oil. Correct the salt and lemon.
Arrange the hummus on a plate or platter and garnish with a drizzle of oil and parsley or cilantro according to taste.
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla Fast Facts
Always serve very chilled
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
The wine of the sea
Perfect with fish, seafood and all styles of food from the sea.
Style of Glass
In traditional wide rimmed catavinos or in a white wine glass.