With mint, pomegranate, toasted pistachios, & hummus
With Mint, Pomegranate, Toasted Pistachios, & Hummus
with DAOU Estate Chardonnay
6 small Persian cucumbers
12 mint leaves
Juice of 2 lemons
1 tablespoon sea salt
1 pomegranate seeded or 4 oz pomegranate seeds
1 tablespoon sumac
1/2 cup salted & toasted pistachios, chopped
1/4 cup DAOU Estate extra virgin olive oil
On a durable surface, place the cucumber one at time and lightly smash the cucumbers using a heavy bottomed sauté pan until slightly broken, snap any long piece with your hands. Place into medium bowl for tossing. Tear and ‘slap’ the mint leaves into the bowl. Add the salt, lemon juice, and olive oil. Toss and set aside for serving.
Place the hummus with a spoon, spreading it over the bottom of the serving dish. Add the cucumber salad on top of the hummus. Sprinkle the dish with the pistachios, pomegranate, and sumac. A bit more olive oil and sea salt over the top.
Enjoy with DAOU Estate Chardonnay
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