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White Bean Hummus, Roasted Tomatoes and Wild Garlic Bowl

For spring, the D.O. RUEDA region challenged me to create 2 recipes, to pair with their unique Verdejo wines (yes, the three wines are vegan!)

This region is renowned in Spain and worldwide as an area of expertise in white wines. Their designation, D.O. RUEDA, is one of the few European vineyard regions specialized in the protection and development of its native Verdejo grapes, which they have been growing for over 10 centuries.

Their outstanding natural resources combined with their savoir faire has earned them the reputation of producing Spain’s n°1 white-wine.

To pair beautifully with this fresh, citrussy, apricotty Verdejo from Rueda, I decided to go with a creamy, rich, melt-in-your-mouth kind of recipe: white bean hummus, roasted cherry tomatoes and wild garlic bowl.

A perfect complementary combo to the Rueda wine "The Maker” from Bodegas Pedro Escudero that will just work magic for any occasion:

- A Saturday night aperitif

- A boozy Sunday brunch

- An easy dinner with friends or family

- A Netflix-n-chill night with your better half

Find the wine here:

More information here:


Serving: 4 people for an aperitif, for 2 people for dinner

Prep time : 30 minutes

Total time: 30 minutes


For the hummus

  • 470g white beans

  • 60g tahini

  • 40g lemon (1 whole lemon)

  • 40g olive oil

  • 30g soy sauce (or salt to taste)

  • 1g garlic

  • 1/2 teaspoon of cumin

For the roasted cherry tomatoes

  • 30g cherry tomatoes

  • Salt to taste

  • Red pepper flakes to taste (for the extra spice)

  • Pinch of zaatar


  • Fresh wild garlic

  • Roasted pine nuts

  • Fresh cherry tomatoes

  • Olives

Dipping ingredient ideas

  • Radish

  • Cucumber

  • Carrots

  • Crackers

  • Toasted bread

  • Warm pita bread


1. In a pan, on medium heat, roast the tomatoes in olive oil until blistered and juicy. Add the zaatar, red pepper flakes or paste and salt to taste. Combine well before serving on top of the hummus.

2. In a blender or food processor, mix the white beans, tahini, lemon, soy sauce, olive oil, cumin and garlic until smooth. Add a little water if the hummus is too thick.

3. Pour the hummus in a bowl and top with the roasted tomato mix.

4. Top with chopped wild garlic, roasted pine nuts, fresh cherry tomatoes and olives.

5. Toast or heat up some bread. In this version, we toasted fresh sourdough bread and added various crudités to the dinner board.

6. Enjoy with your favorite glass of D.O. RUEDA wine.



Hi, thanks for stopping by!

I'm Tosca. A passionate plant-based recipe developer, food photographer, and content creator from Geneva, Switzerland. Through this blog, I want to share with you indulgent and mouth-watering vegan recipes and help make the world a happier place, one cookie at a time.

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