We’ve been home for just over a week and my guy is already itching for another vacation. That carefree schedule and spending days together just can’t be mimicked at home with work schedules and to do lists. I’m trying to recreate some things from our trip to at least make the evenings and weekends that much more enjoyable. On one of our day trips in Provence, we toured an old monastery. Flipping through the pages of a cookbook in the gift store, I spotted a paprika + chickpea dip (a French hummus of sorts really) that had my name written all over it. The recipe lacked in some areas, shall we say. The amount of chickpeas and olive oil was noted, but to that you added stock and a pinch of paprika – not exactly specific. So I brought home the ingredient list and decided to make it my own with measurements and the addition of smoked paprika! The recipe did, however, suggest serving the dip with a chilled white wine – directions with which we were more than happy to oblige.
The Seeker Wines is a great line of wines that brings varietals from across the world, sharing the best of each grape. This Sauvignon Blanc is from New Zealand and their delectable Riesling is from Germany. They even have two varietals from France – the Pinot Noir and the Rosé from Côtes de Provence where I can tell you firsthand, a bad Rosé doses not exist! I love that The Seeker is globally conscious, dedicated to leaving a small carbon footprint. And if that wasn’t enough, the labels are adorable, which if we’re being honest here… before I knew anything about wine, label creativity and cuteness dictated my purchase. So no matter your wine preferences, The Seeker has you covered!
PAPRIKA + CHICKPEA DIP
- 1-15.5 oz. can chickpeas/garbanzo beans, drained
- 2 cloves garlic, minced
- 5 teaspoons lemon juice
- 1 Tablespoon olive oil
- 3/4 teaspoon paprika 1/2 teaspoon smoked paprika (optional - replace with paprika if omitting)
- 1/2 Cup stock
- 1/2 teaspoon salt (more to taste)
- chopped parsley, sesame seeds, and olive oil to top
- Combine all ingredients in food processor. Puree until smooth.
- Serve warm or cool. Top with parsley, sesame seeds, and olive oil.
Recipe by Luci Petlack, Luci’s Morsels
Thank you for supporting all Luci’s Morsels collaborations. This post was sponsored on behalf of The Seeker Wines via One2One Network.