Hummus is one of the most diverse food products out there. It can be used as a spread in a Homemade Pita Beer Bread, on any sandwich, as a dip for a crudité, or as a side dish with baba ganoush. It is rich in fiber, lots o nutrient-rich ingredients, full of flavor and versatile in how it can be seasoned. Enter, Beer Hummus, a new take off the classic Mediterranean | Middle Eastern hummus recipe.
This hummus recipe uses a citrusy American IPA to replace the traditional lemon juice acidity. As beer is fermented, the pH lowers, providing the same amount of acid like lemon juice, yet with a whole new flavor profile. With so many new hop varieties having amazing citrus flavors, using a beer to cook with, adds both the acid and flavor of citrus to the final hummus recipe. An American Pale Ale, American Imperial IPA, or another hop-forward brew can be used in this recipe, as the beer isn’t actually cooked, affecting the hop aroma and bitterness. This will make a unique and custom Craft Beer Hummus! This is yet another example of why you should cook with beer and explore Beer Cuisine.
In the recipe for Beer Hummus, I also changed up the traditional garbanzo beans and added fresh fava beans, adding extra depth and flavor to the final homemade hummus recipe. You can use this recipe as a base to build off, mixing up the variety of beans | legumes (fresh or dried) to add their unique flavor and nutritional attributes to the final beer hummus. If fava beans aren’t available, try fresh or frozen peas, or just use all garbanzo beans. See the Beer Hummus Recipe Variations below to get inspired, post what you did to this recipe and how it turned out!
When you compare recipes, Baba Ghanoush is almost identical to hummus, using most of the same ingredients except for eggplant. It’s a wonderful accompaniment to hummus. Add in some Middle Eastern Falafel, Homemade Pita Beer Bread, Middle Eastern Cucumber Salad to make a Middle Eastern Feast!
Makes: 20 ounces
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jun 2013 | Issue #77
|6 guests||10 minute|
|Cook Time||Passive Time|
|5 minute||1 hour|
Beer Hummus is made with a citrus forward APA | IPA | DIPA to replace the acid bite and flavor of traditional lemon juice.
- 1/4 pound garbanzo beans, fresh, can substitute cooked, dried or canned garbanzo beans instead
- 1 pound fava beans, fresh, peeled and outer skin removed, peas may be substituted
- 3 - 4 each garlic, cloves peeled
- 3 tablespoon cashews, raw preferably soaked for 6 hours in cold water
- 3 tablespoon hemp seeds, hulled
- 2 tablespoon sesame seeds, white, raw
- 15 ounce garbanzo beans, canned, preferably organic, drained and rinsed
- 2 tablespoon soy sauce, tamari or shoyu
- 2 tablespoon oil, walnut, pistachio or extra virgin olive oil
- 2 teaspoon salt, kosher
- 4 ounce Pale Ale, IPA, DIPA, such as American Pale Ale, American India Pale Ale or American Double | Imperial IPA
- Fill a large pot with water, season lightly with sea salt and bring to a boil over high heat.
- Remove all of the fresh garbanzo beans from their pods and set aside.
- For the fava beans, first open the whole pod and remove the beans. There is a second skin that will need to be removed covering each bean, but it is much easier to do this after they have been blanched for 3 – 4 minutes. Place the garbanzo beans into the boiling water and cook them for about 5 minutes, or until just cooked through. Strain them, using a skimmer and place into cold water to shock them, keeping their color. Add the fava beans to the boiling water, then remove and place into a bowl of ice water to shock them. Now peel the outside coating of the bean and place the tender bright green fava with the blanched garbanzo beans.
- In the bowl of a food processor, add the garlic, cashews, hemp seeds and sesame seeds together. Pulse several times, until the mixture is broken down to a coarse sand consistency. This combination will re-create the traditional addition of tahini (sesame seed butter). Add the blanched garbanzo beans, fava and cooked or canned garbanzo beans. Pulse several times, then scrape the sides of the bowl with a spatula and repeat the pulses. As the mixture turns into a paste, turn the food processor on and add the shoyu, oil, salt and hoppy beer using the down tube of the work bowl. Continue to process until the mixture is a smooth paste, scraping down the sides of the bowl. Taste the hummus, adjust the seasoning if needed and assess the texture. It should be smooth, still holding its shape on a spoon, not appearing too runny. If more liquid is needed, then add a tablespoon of beer at a time to get to the right consistency.
- Transfer the mixture to a jar or container and keep refrigerated till ready to use. The hummus will last up to 5 days, getting better after the first day as the flavors have more time to meld together.
Beer Hummus Recipe Variations:
- Frozen fava, edamame or English peas can be substituted for the fresh garbanzo and fava beans.
- Instead of a hoppy beer, a malty brew can be used to add more sweetness.
- A few chipotle peppers in adobo sauce or other peppers can be added for and extra kick of heat.
- Replace a ripe avocado for the fava beans to make an Avocado Beer Hummus!
More Middle Eastern Beer Cuisine Recipes: