Cooking with Beer: Headwaters Hummus
Lately, my wife has become quite adept at making her own hummus. While hummus isn’t a particularly difficult dish to master, it does take some knowhow, and she’s become pretty awesome at making a variety of flavors like pumpkin, jalapeno and lemon. But, the one that sticks out most (of course) is the kind she makes with beer. For this go-round, she uses Victory’s Headwaters Pale Ale to add a crisp freshness to the hummus.
4 large cloves garlic, peeled and cut into large chunks
2 cans garbonzo beans/chickpeas, rinsed well, drained and patted dry
4 Tbsp tahini paste (sesame paste)
Juice from a medium lemon, plus the zest of said lemon
1/2 tsp cumin
1/3 cup Headwaters Pale Ale. (You can use any other pale ale you like but then the name of the dish won’t be as catchy.)
2 Tbsp olive oil, possibly more if your hummus is gummy or less if your hummus is watery (depends on the beans)
Salt (at least a tsp)
Toss the garlic into a food processor until finely chopped. Add beans and whir. After incorporated, add tahini paste, lemon juice, lemon zest and cumin. Turn processor on with top feeding hole left open. Slowly pour beer through the hole. Stop and scrape down sides. Do the same with olive oil, pouring in a small stream through the feeding hole. Transfer to a bowl, season with salt and mix gently.
The beer taste won’t be very strong at first. If you let it sit in the fridge for a while, the flavor will develop much more but still won’t be overpowering. Feel free to try your own combinations of beer and ingredients: curry seasoning with an IPA, smoked paprika with a rauchbier, lemon zest with hefeweizen, etc. The possibilities really are endless. Last month, for a Super Bowl party we attended, we replaced the Headwaters with Professor Fritz Briem’s 1809 Berliner Weisse and the results were great, with the beer adding a tart, slightly sour undertone that people weren’t expecting from hummus, but appreciated all the same.