Middle Eastern

Spring hummus with crispy chickpeas: – 2 cans chickpeas drained – ½ cup tahini – 4 cloves garlic – ¼ cup water as needed – 1 lemon juice of – 1 teaspoon cumin – salt and pepper

Spring hummus with crispy chickpeas:  – 2 tbsps olive oil – fresh fennel leaves – Freshly cut spring vegetables (cucumbers, fennel, cherry tomatoes, green onions, radishes and snap peas all work).

Goat cheese with fresh herbs: – 1 block goat cheese plain – olive oil – fresh herbs minced and ripped into pieces (chives, fennel, dill, tarragon, mint all work) – ½ teaspoon sumac

Wine-soaked strawberries: – ¼ cup Woodbridge by Robert Mondavi White Zinfandel – 1 pint strawberries cut into halves or quarters (depending on size of berries) – 2 tablespoon sugar – 1 teaspoon sumac

To make crispy chickpeas, preheat oven to 350F. Drain one can of chickpeas, wash and dry chickpeas well between paper towels. Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt

Mix well to combine. Transfer to a prepared baking sheet covered with tin foil, and bake for a total of 45-50 minutes or until golden brown and dry and crispy to the touch.

To make hummus, add remaining can of chickpeas and garlic to food processor and pulse until well processed. Begin adding tahini and lemon and cumin, and process until well combined, about 5 minutes. Check texture

To serve, top hummus with crispy chickpeas, more olive oil, za'atar and sesame, more cumin. Serve immediately with a selection of freshly cut spring vegetables and wine

Goat cheese with fresh herbs: Spread goat cheese on a small plate. Drizzle with olive oil and Woodbridge by Robert Mondavi Pinot Grigio. Top with fresh herbs and sumac. Serve immediately with more Woodbridge by Robert Mondavi Pinot Grigio.

Wine-soaked strawberries: Place Woodbridge by Robert Mondavi White Zinfandel into a medium-sized bowl. Add cut strawberries, cover with plastic wrap, sprinkle with sugar and let macerate in room temperature for at least 30 minutes.

Wine-soaked strawberries: Serve sprinkled with sumac, and paired with more Woodbridge by Robert Mondavi White Zinfandel.