Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Did you know that May 9th is National Moscato Day? I’m so excited to be celebrating this holiday with our friends from #SundaySupper and Gallo Family Vineyards. For National Moscato Day, I’m preparing a spicy homemade hummus recipe that will pair well with your favorite Moscato.
What is Moscato?
Moscato wine is made from the Muscat grape, one of the oldest cultivated grape varieties in the world. Moscato wines are typically sweet, refreshing, and fragrant. I got to sample three different Moscato wines from Gallo Family Vineyards:
- White Moscato. It’s light bodied, sweet, and refreshing, with flavors of peach, honey, and ripe citrus. Best served chilled, it pairs well with spicy Asian or Mexican cuisine as well as everyday desserts.
- Pink Moscato. Also light bodied and sweet, with aromas of fresh citrus and peach, followed by hints of fresh red berries and orange blossoms. Serve chilled with spicy dishes and sweet desserts.
- Red Moscato. This wine is medium bodied and sweet, with flavors of sweet citrus and peach, and a bright red berry finish. Along with pairing well with spicy food and desserts, it goes very well with cheese.
If you’d like to pair any of these wines with your spicy hummus, check out the Gallo Family Vineyards store locator. You can also read more about National Moscato Day and get additional pairing suggestions.
Why Make Homemade Hummus?
I have to admit that hummus is probably one of my favorite foods. Whether it’s mixed with pine nuts or roasted red peppers, spread on a flatbread pizza or scooped with crackers, I love it. For me, a week doesn’t go by without eating hummus. Previously, I’ve relied upon store bought varieties to satisfy my craving, but I decided that it was high time to learn how to make homemade hummus. I just love the fresh taste of making dips for myself, and hummus was a new challenge that beckoned.
This hummus recipe makes enough hummus for sharing, but not so much that it’s difficult to finish off within a few days. It’s also full of some of my favorite types of peppers and herbs to provide a burst of heat and flavor.
Tips for Making and Serving Hummus
- One important thing about freshly made hummus is that it tastes best when it’s had a chance to rest. After preparing the hummus, I like to let it rest for a least a few hours. That gives the flavors time to develop and blend.
- When you store homemade hummus, press a sheet of plastic wrap directly onto the surface of the hummus to prevent a skin from forming.
- When serving the hummus, don’t forget to garnish with olive oil. Make a moat or well in the hummus and fill generously with your favorite high quality olive oil for optimum flavor.
- Pair this hummus with warm flatbread, naan, or pita, alongside a selection of crackers for crunchiness. Or you can go wild, and use tortilla chips! And of course, you can’t go wrong with a glass of Gallo Family Vineyards Moscato wine. My favorite was the Red Moscato.
This spicy hummus gets its kick from adobo sauce and is garnished with a fresh and spicy green salsa and a generous pour of extra virgin olive oil. Makes a perfect appetizer for serving with flatbread, naan, or crackers!
12 hrPrep Time
40 minCook Time
12 hr, 40 Total Time
- 1/2 cup plus 2 tablespoons of dried chickpeas
- 1/2 teaspoon baking soda
- Water, 3 1/2 cups for soaking plus 3 1/2 cups for boiling
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 cloves garlic, crushed
- 1/4 teaspoon ground chipotle chili pepper powder
- Heaping 1/2 teaspoon of salt
- 1/2 teaspoon extra virgin olive oil, plus more for serving
- 1 fresh jalapeno, seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- Dash of salt
- Squeeze of fresh lime
- Place the chickpeas in a small pot along with 3 1/2 cups of water and leave to soak overnight.
- The next day, drain the chickpeas and return them to the pot. Add the baking soda and cook on high heat, stirring constantly, for 3 minutes.
- Add 3 1/2 cups of water to the pot and bring to a boil. Reduce heat to medium and cook for 30 to 40 minutes. Chickpeas are done when they are easily smushed between your thumb and index finger, but are not completely mushy.
- Drain chickpeas into a colander and let them drip out excess water for about 5 minutes, stirring the chickpeas as necessary to allow the water to run out.
- Place the chickpeas in a food processor and process until you have a thick paste. Add the salt, tahini, lemon juice, garlic, and chipotle chile pepper powder, then process again. Scrape down the sides of the processor as necessary to ensure even blending. Drizzle in the 1/2 teaspoon of olive oil, then process again.
- Taste the hummus to see if it has a very smooth texture. If not, process again until you do. Transfer the hummus to a storage container and press a sheet of plastic wrap directly onto the surface of the hummus to prevent it from forming a skin. Refrigerate for at least 30 minutes, but preferably for several hours to let the flavors develop.
- When you are ready to serve the hummus, make the salsa garnish. Combine the chopped jalapeno, cilantro, dash of salt, and lime in a mortar or food processor. Grind or process until the jalapeno is in small pieces and the mixture is similar in texture to a thick pesto.
- Scoop the hummus into a bowl or serving dish. Use the back of a spoon to indent a moat in the shape of a circle around the center of the hummus. Put the salsa in the center of the hummus. Pour olive oil into the indented circle, then serve.
More Great Recipes from Sunday Supper
- Mixed Berry Moscato Smoothie by Casa de Crews
- Moscato Pink Lemonade by Life Tastes Good
- Sparkling Strawberry Grapefruit Moscato Punch by Serena Bakes Simply From Scratch
- Summer Berry Sangria by One Sweet Mess
- Moscato Marinated Grapes by Nosh My Way
- Spicy Hummus with Jalapeno Cilantro Salsa by Recipe for Perfection
- Chorizo Carbonara by Bobbi’s Kozy Kitchen
- Duck with Moscato Peach Sauce by Cindy’s Recipes and Writings
- Grilled Blackened Shrimp Lettuce Wraps with Moscato Fruit Salsa by Simply Healthy Family
- Halibut en Papillote with Moscato-Onion Jam by Culinary Adventures with Camilla
- Honey Walnut and Blue Cheese Shrimp with Sweet Potato Noodles by Cupcakes & Kale Chips
- Lemon Leek Moscato Chicken by Shockingly Delicious
- Pineapple Avocado Spinach Salad by Family Foodie
- Berry Peach Citrus Crisp by Desserts Required
- Donauwelle Kuchen (Danube Wave Cake) by Magnolia Days
- Moscato Mixed Berry Pie by Peanut Butter and Peppers
- Moscato Pudding Parfaits by That Skinny Chick Can Bake
- Moscato White Chocolate Sabayon with Raspberries by Recipes Food and Cooking
- Strawberry Basil Upside Down Cake by The Girl In The Little Red Kitchen
- Sugar Cookie Fruit Tarts by Alida’s Kitchen
Celebrating Moscato Day on the Sunday Supper Movement Website