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Yummy Beer Humus by Ginger Johnson

Photo: Ginger Johnson of WEB
Ginger Johnson of Women Enjoying Beer

Ginger Johnson of Women Enjoying Beer

Today brings us to the third recipe that I presented at the Big Beers Belgians & Barleywines festival in Vail a few weeks back. It’s only fitting to go out of January with a trifecta of new recipe ideas, being into a “New Year” and all…here are the other two (1 & 2) from previous Your Home posts.

This humus made with beer has a few unique attributes.

1. The humus itself is a dry mix that you can reconstitute with whatever liquid of your choosing. About a year ago I decided to get some from one of the enticing bulk bins at my local co-op. Wow! I love it and try to have it on hand. It’s supremely flexible, tasty, nourishing, and fun. It’s also nimble to suit a whole host of various diets, making it a hard working steady larder presence.

2. Since it’s a dried mix, you can zip it up as much as you wish. You can leave it simple and classic, as it comes. I added a few goodies to it, since I have a hard time following strict directions!

A colleague of mine recently asked me: does the choice of beer impact what you plan to cook or prepare? To that I say Of Course! Just as a chowder recipe may call for potatoes, a salsa for peppers, and a soup mix for broth. Ingredients are major players in the end result. Yes, technique and creativity factor in. Simply be mindful of the end flavors you are aiming to create and develop. That should help guide you in these decisions.

Mile High Beer Humus

Warm up:

  • 1.5 c liquid – in this case I’d use roughly 1/3 beer to 2/3 water (or vegetable liquid or….) For the record we used Boulevard’s Sixth Glass, a very full flavored and high alcohol beer; tread carefully in quantities for both taste and alcoholic value. 

In a mixing bowl, measure:

  • 1 c dried humus mix
  • 1 – 2 T olive oil 
  1. Once the liquid is warm, pour it into the waiting mixing bowl.
  2. Stir it with a whisk of fork to mix thoroughly.
  3. Let sit for 5 – 10 minutes to fully absorb the liquid. 

Add:

  • Diced red pepper
  • Chopped fresh cilantro
  • Lemon juice to taste

Salt & ground black pepper. NOTE: The mix I use comes pre seasoned, so taste it first before adding any more spices.

Photo:  Ginger Johnson

Photo: Ginger Johnson

I served this with a ripped chunk of French bread, a piece each of crisp carrot and celery (leaving the leaves on makes a great presentation!), and a small piece of delicious Midnight Moon cheese.

This recipe is a crowd pleaser and best enjoyed with a small glass of the beer you used in its preparation alongside to sip. Inviting friends to join you makes it all the yummier.

Till the next glass –

g

Go Here: Find a local creamery, call them and see if they offer tours or have regular public hours. I’ve visited a few and love seeing the ground level operation, from start to finish. Some don’t allow visitors due to careful sanitation measures, hence checking on any public tours or events they host is a good thing to ask about.

Try This: The humus mix makes this super fast. I also make hummus from all sorts of beans, and adding a touch of beer either in the rehydration of dried beans or in the final mixing can give a nice spark of flavor. Play around, see what works for you.

If you have questions about the beer industry, food pairings, speaking engagements and events, you can find Ginger at WomenEnjoyingBeer.com or Ginger@WomenEnjoyingBeer.com

About Basil & Salt Magazine (782 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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