19.07.2012
Jackie Dodd-Mallory(Senior Editor) 23 Comments
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.
Table of Contents
Jalapeno IPA Hummus
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
Instructions
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
tweet mail
Similar Articles
Roasted Broccoli with Beer Cheese Sauce
Comments
Edmund LasketerJuly 20, 2012 um 5:42 am
Great recipe! I love hummus and beer sounds great. I am not sure if this is truly the best place to ask but do you get paid for this? It’s a great site and you are so talented that I hope so.
Reply
MelissaJuly 20, 2012 um 12:59 pm
On Friday’s I do a Fermented Friday post featuring a recipe using beer, wine or yeast. My post for today was also hummus using IPA. Great minds think alike! Your jalapeno version sounds delicious, I can’t wait to try it!
Reply
JessicaJuly 20, 2012 um 2:34 pm
That looks amazing!
Reply
AshleighJuly 20, 2012 um 5:36 pm
Oh my god… I need this. Definitely know what I’m doing tomorrow.
Reply
KatieJuly 20, 2012 um 6:51 pm
Yeah, I could definitely eat that entire bowl.
Reply
paulJuly 20, 2012 um 7:27 pm
Just made it and its fantastic! Came out more the color of guacamole than humus but taste superb. Thanks!
Reply
JackieJuly 20, 2012 um 8:00 pm
Paul, that’s great! So glad
You liked it 🙂
Reply
Rachel (teacher-chef)July 20, 2012 um 7:29 pm
I LOVE Hummus & my Fiance is just started to get turned on to it… I think when I make him this version there will be no turning back & we’ll have a hummus addict on our hands 🙂
Reply
Jenny @ Savour the SensesJuly 20, 2012 um 11:07 pm
Yes! This is such a great idea, I love finding new hummus ideas =)
Reply
CassieJuly 21, 2012 um 7:09 am
I cannot wait to try this Jackie, fabulous idea!
Reply
Ed HamppoJuly 21, 2012 um 9:41 pm
I just want to say I am just newbie to blogging and certainly loved your blog. More than likely I’m planning to start cooking with beer and I find your recipes inspiring me to try out more and more beers in my cooking.
Reply
claire @ the realistic nutritionistJuly 23, 2012 um 7:29 am
Ah!!! I love this!! 🙂 My hubby would too!
Reply
Caralyn @ glutenfreehappytummyJuly 23, 2012 um 11:46 am
how creative! this sounds amazing! so glad i found your blog!
Reply
JeremiahJuly 23, 2012 um 11:49 am
Badass! Making this tonight! Love me some hummus!
Reply
Katie @ Blonde AmbitionJuly 23, 2012 um 1:25 pm
Holy crap! This is a perfect combo of my boyfriends love (IPA), my love (hummus) and our shared love (jalapenos!). This is definitely getting made soon!
Reply
FeliaAugust 1, 2012 um 5:45 am
Hummus and beer? WOW! need to prepare this for the weekend!!!
Reply
SeanSeptember 18, 2012 um 10:24 am
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
Reply
JackieSeptember 18, 2012 um 10:31 am
Sean we’ve met! We had a nice chat at Linda’s (Salty Seattle) place during her Oyster Soirée BlogHer weekend. But I don’t think we exchanged cards.
Reply
BobSeptember 23, 2012 um 8:33 am
Just made this with some rye IPA I brewed, pretty tasty indeed! Thanks. I think I might add some roasted garlic to this next time too.
Reply
MrsbremmyMarch 8, 2013 um 4:21 pm
I just made this. It is fantastic! Instead of an IPA, I used Billy’s Chilies Beer. Delish!
Reply
erikaApril 3, 2014 um 8:21 pm
Just made this as a late night snack…. Hells Yeah! I used Red Hook’s Longhammer IPA and love how the flavor pops. Of course, I like mine with some heat. So, after processing all of the ingredients and a quick taste test, I added a couple dashes of jalapeno powder. PERFECTO!
Got those Lemon IPA Bars that you worked so hard on in the fridge right now, waiting on them to chill… =)
Reply
Mike McNallyJuly 15, 2014 um 5:39 pm
Looks like a great idea. I’ll probably toast the peppers in a dry skillet just to darken the flavor a little. Also pepper seeds aren’t really the spicy part; they’re not spicy at all. It’s the white pithy stuff that the seeds are hooked onto that has a lot of capsaicin. It is good to remove the seeds anyway even if you want to keep the pith because the seeds have almost no flavor and are indigestible.
Thanks for the recipe!!
Reply
SheaAugust 5, 2016 um 1:37 pm
Made this as is for a food made with beer competition this past weekend. I would have won second place with it if my/your IPA Bacon Sriracha Candied Nuts didn’t win first place! Perfect as is, perfect amount of spice, just a hint of bitterness from the IPA, lovely green color. Great with pretzel crisps or cucumbers. A definite keeper!
Reply
Write a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
