You will love it!

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.

Chef Tosca Tip

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Ingredients

For the hummus:

470g white beans
60g tahini
40g lemon (1 whole lemon)
40g olive oil
30g soy sauce (or salt to taste)
1g garlic1/2 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

Toppings:‍

Fresh wild garlicRoasted pine nuts
Fresh cherry tomatoes
Olives

Dipping ingredient ideas:

Radish
Cucumber
Carrots
Crackers
Toasted bread
Warm pita bread

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method

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
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
Pour the hummus in a bowl and top with the roasted tomato mix
Top with chopped wild garlic, roasted pine nuts, fresh cherry tomatoes and olives
Toast or heat up some bread. In this version, we toasted fresh sourdough bread and added various crudités to the dinner board
Enjoy with your favorite glass of D.O. RUEDA wine