Hummus is quick and easy to prepare, and high in protein. Use for dipping with cut vegetables, or as a healthy and delicious substitute for mayonnaise on a sandwich. Tahini is, essentially, sesame paste. Two ounces of a hoppy Pale Ale adds a hint of spice and herb to the hummus (and leaves 10 ounces for the chef to drink.)
1 15-ounce can chickpeas (also known as garbonzo beans), drained and rinsed
2 - 4 tablespoons tahini paste
1 clove garlic, diced
1 TBSP extra virgin olive oil
1/4 - 1/2 cup lemon juice
2 liquid ounces hoppy Pale Ale (see below)
1 scallion, chopped
Kosher salt, to taste
1. Drain and rinse chickpeas.
2. Finely dice garlic.
3. In a food processor or blender, add chickpeas, tahini, and garlic. Blend.
4. Add olive oil and up to 2 ounces Pale Ale. Process until the consistency is like very firm peanut butter.
5. Add lemon juice, a little at a time, checking the flavor is enough (and the consistency that of creamy peanut butter). Salt to taste.
6. Serve topped with chopped scallions and a liberal dash of paprika.
1. Choose a hoppy beer for its aromatic quality. Avoid an overly bitter beer: the hops in that case would clash with the garlic and tahini.
2. When adding the beer and then the lemon juice, check the consistency of the hummus often. You want it to be 'spreadable' but not too thin or runny.
3. Raw garlic can be a powerful flavor, especially the day after the spread has been made. Be sparing!
4. Photos of the preparation: here.