As the festive season draws closer, Chef Manager Housien Koussan and Deputy Vice-Chancellor (Research) Professor Sakkie Pretorius have come together to match an entertaining favourite with the perfect wine.
Sakkie says: “I’d serve a Pinot Grigio to complement the flavours of this simple, yet popular dish. If you’re a red drinker, try a Grenache from South Australia’s McLaren Vale.”
Rustic homemade hummus
1 400g tin of canned chickpeas
1/4 cup liquid from can of chickpeas
3-5tsp lemon juice (depending on taste)
1 1/2tsp tahini
2 cloves garlic, crushed
2tbsp extra virgin olive oil
Drain chickpeas and set aside liquid from can.
Place the chickpeas in a bowl and crush into a smooth paste. Use a fork to start then a wooden spoon or spatula to finish creating the paste. If you prefer a silky smooth texture, use a food processor.
Add 1/4 cup of liquid from the can of chickpeas with the lemon juice, tahini and salt and mix with a spatula or wooden spoon for 3-5 minutes until thoroughly combined.
Season to taste.
Place in a serving bowl and create a shallow well in the centre of the hummus.
Add a small amount (1-2 tbsp) of extra virgin olive oil in the well. Garnish with chopped parsley and a pinch of chili (optional).
Serve with warm Lebanese flat bread, or crisp vegetable crudities (for the more calorie conscious reader).