Hummus!

I have officially introduced my hummus to Italy.  However, the Tuscan version is the best I've ever made. It was so creamy and really delicious. Served on cut red bell peppers and carrots that were so crisp and fresh you could feel the water bursting out of them as you took each bite.

Check out the modifications to my classic recipe ... now enjoyed all over the world!

Erica's Tuscan Hummus

Tuscan Chick Peas (they are softer, more flavorful and have thinner skins)
Tuscan Lemons (juicy and fragrant)
Tuscan Garlic (yummy)
Hazelnut Butter (instead of Tahini, adds a slightly sweet and more nutty flavor)
Ground Cumin (I ground the seeds by hand using a mortar and pestle)

Extra Virgin Olive Oil (organic, house-pressed and fresh from the groves here at Casa Raia)

Parsley fresh from the garden (delicate, flavorful and grassy)

Himalayan Pink Sea Salt

Freshly ground Black Pepper
Cayenne Pepper