I've been brewing beer the last six months.
And yes, I have every right to; after all, I have an Oregon driver's license. Cali whaaa? I'm just a proud West Coaster.
On our first batch of lavender honey pale ale, my brew buddy and fellow MBA class mate busted out one of those ultra large baggies filled with fresh Yakima Valley hops gifted from a friend. We made it rain on that batch and even more so on the next batch of pitch black IPA. I was granted a baby bag of some of the excess flowers and whipped up this hummus. I was curious how the floral-bitter and in this case, grassy, herbal notes would play out in a hummus. The results were intriguing. A little like eating soft fresh IPA beer? Which, I am definitely in to. If you have some fresh hops around and want to culinarize them, this might be a good starter, served with a coldie, of course.
- 2 cups of chickpeas (or 1 16 oz can) - save a few for decor
- 1 clove garlic, minced
- 1 tablespoon tahini
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon
- 1 teaspoon salt (or less)
- 3-4 hop flowers (depending on strength)
In a food processor, blend all ingredients besides the chickpeas. Add chickpeas and continue to blend until smooth (about 3-4 minutes), add extra bean liquor for desired consistency. Serve in a bowl, garnish with extra chickpea, hop flower and drizzle with olive oil