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Sliced Veggies & Hummus

Pair With Mark West California Pinot Noir
Sliced Veggies & Hummus recipe from Mark West Wines
  • Prep Time
    10 minutes

  • Serves

  • Difficulty


1 can chickpeas, liquid reserved

¼ cup tahini

3 Tbsp lemon juice

2 cloves garlic, chopped

2 Tbsp extra virgin olive oil

1 tsp salt

Dash paprika


  1. Drain chickpeas and reserve ¼ cup of liquid from can.
  2. Place chickpeas, tahini, lemon juice, ΒΌ cup reserved liquid, garlic, olive oil, and salt into a food processor and blend until smooth.
  3. Add more reserved liquid as needed until desired consistency is reached.
  4. Slice your favorite veggies into sticks, like cucumber, bell peppers, and celery.
  5. Place hummus in serving bowl and sprinkle with paprika.
  6. Serve with pita bread and your favorite vegetables.
  7. Enjoy with a glass of Mark West California Pinot Noir.

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