Chef's Table

Beer Hummus

Beer Hummus is made with a citrus forward APA | IPA | DIPA to replace the acid bite and flavor of traditional lemon juice.

CourseAppetizer, Other
CuisineBeer Cuisine, Mediterranean, Middle Eastern, Vegan, Vegetarian
Cooking Beer StyleAmerican India Pale Ale | IPA, American Pale Ale, Brut IPA, English India Pale Ale | IPA, English Pale Ale, Imperial IPA | Double IPA, New England IPA | India Pale Ale, Triple India Pale Ale | TIPA | Imperial IPA
Pairing Beer StyleAmerican India Pale Ale | IPA, Brut IPA, English India Pale Ale | IPA, English Pale Ale, Imperial IPA | Double IPA, New England IPA | India Pale Ale
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeans, Dip, Garlic, Nuts
Cooking MethodCooking with Beer
BreweryBeer Advocate
KeywordCooking with Beer

Servings	Prep Time
6guests	10minute

Cook Time	Passive Time
5minute	1hour

Servings	Prep Time
6guests	10minute

Cook Time	Passive Time
5minute	1hour

Ingredients

1/4pound garbanzo beans, fresh,can substitute cooked, dried or canned garbanzo beans instead
1pound fava beans, fresh,peeled and outer skin removed, peas may be substituted
3 – 4each garlic, clovespeeled
3tablespoon cashews, rawpreferably soaked for 6 hours in cold water
3tablespoon hemp seeds, hulled
2tablespoon sesame seeds, white, raw
15ounce garbanzo beans, canned,preferably organic, drained and rinsed
2tablespoon soy sauce, tamari or shoyu
2tablespoon oil,walnut, pistachio or extra virgin olive oil
2teaspoon salt, kosher
4ounce Pale Ale, IPA, DIPA,such as American Pale Ale, American India Pale Ale or American Double | Imperial IPA

Instructions

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.

Recipe Notes

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!