This recipe has been in my brain for a while.
For weeks it’s been taunting me, begging to be flushed out, poured into my food processor and immortalized in internet print.
And this weekend three failed attempts to make IPA lemon bars that never really gave me the results I was hoping for coupled with this tweet:
gave this hummus it’s shot.
And I’m so glad that the stars didn’t align and the beer cooking God’s didn’t smile upon the IPA lemon bars (which have become my culinary nemesis, mocking me with vague imperfections) because this hummus was exactly what I wanted on a hot day. It didn’t last long.
For this recipe, I used one of my favorite IPA’s, Ballast Point’s Sculpin IPA. A beautiful example of an IPA, even if this one was sans Habaneros.
Ingredients
- 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
- 3 tbs tahini
- 1 1/2 cups cooked garbanzo beans, drained
- 1/3 cup chopped cilantro
- 1 tbs olive oil
- 1 lime, juiced (about 1 tbs)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/3 cup IPA Beer (plus additional if needed)
Directions
- Add all ingredients to a food processor and process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.
- *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip
