Vegan Zinfandel Hummus
Ingredients
- 1 Cup Dry chic Peas
- 1/2 Cup Diced Sweet Onion
- 12 Cloves Peeled Fresh garlic
- 2 Tbsp Ground Cumin
- 1 Pint Red Zinfandel Wine May substitute another wine if desired
- 1/2 Cup Sugar
- 1/4 Cup Lemon Juice
- 2 Tbsp Tahini Paste
- 1 to 2 Cups Olive Oil
- Salt and Pepper to taste
Instructions
- Place Chic Peas in a 1 quart or larger container. Cover with water, to the top of the container. Let sit overnight until most of the liquid has been absorbed. The beans will triple to quadruple in size. When they have soaked at least 12 hours, drain off the excess liquid and give a quick rinse.
- Make a zinfandel syrup. Start with 1/2 to a whole bottle of red zinfandel. Add the sugar and whisk together in a pot. Bring to a simmer. Allow the liquid to cook down until a syrup forms. Set aside.
- Heat a little olive oil in a pot. Saute the onion and 1/2 the garlic until translucent. Add in the chic peas and cumin. Cover with water and bring to a simmer. Cook until the beans are soft. If they are still a little hard, but the liquid is gone, add more water and continue cooking. You want all the liquid gone. If they are soft enough, drain off excess liquid. Season with salt and pepper.
- Place the chic peas in a food processor. Add in the remaining garlic. Pulse to break down the chic peas. Scrape down sides as needed. Process until it becomes like a paste. Add in the tahini and lemon. Continue processing until relatively smooth. Add in the Red wine syrup while the machine is running. Scrape down sides and continue pureeing. With the machine running, drizzle in olive oil until the hummus moves freely and is pliable. You don't want it too thin or too thick. Add salt and pepper. Test the batch and adjust seasoning as needed.
- Serve with Pita vegetables, and/or other crisps.