– 200 grams cooked chickpeas (and cooking water)
– Half a Tropea red onion (cooked in the oven for 25 mins)
– 6 tbsp tahini
– 6 tbsp extra-virgin olive oil
– Chilli pepper or spicy paprika to taste
– 1 lemon
– 1 – 2 tbsp coriander seeds
– 1 tbsp mustard seeds
– 1 tbsp cumin seeds
– Seeds from 4 cardamom pods
– 2 garlic cloves
– whole sea salt to taste
– 4 tbsp coconut sugar
– 12 untreated vine leaves.
Paired wine: Corvina Verona “Corvè” Ca’ De’ Rocchi
Place the spices in a coffee grinder (or powerful blender): coriander seeds, mustard seeds, cumin seeds, chilli pepper and cardamom (only the inner seeds) Blend to a powder.
In the meantime, cut all the vine leaves and blanch for 3 minutes in salted boiling water. Place the leaves on a tea towel and dry them well.
Prepare the tahini mix that will be used for both the crunchy chickpeas and the hummus. Put the coconut sugar, spice mix, lemon juice, whole sea salt, tahini sauce and extra-virgin olive oil in a large container. Mix until combined.
Now for the hummus filling and crunchy chickpeas.
Add garlic to the tahini mix: crush it and mix it well. Divide the chickpeas: use half to make the hummus and half for the crunchy chickpeas. Place the second in a bowl, add the tahini mix and mix well. Place on a baking tray and put in the oven at 200°C for approximately 35/40 minutes until golden. They will become crunchy once they cool.
To make the hummus, blend the remaining chickpeas together with the onion (previously cooked in the oven covered in aluminium foil) and the previously-made tahini mix. Blend at maximum speed to obtain the hummus.
Prepare the vine leaf wraps: remove the stem and fill the leaf with hummus. Place the wraps on a baking dish and place in the oven at 180°C for 8-10 minutes, sprinkled with nutritional yeast flakes or cheese (parmesan or pecorino).
There you have your aromatic spicy vine wraps! They can be paired with Corvina produced in Valpolicella in sunny hill vineyards. Bright red in colour with a marvellous note of cherry and a cocoa finishing touch that works perfectly with spicy dishes such as this one. Cheers!