The hoppy bitterness of an IPA is less than ideal for cooking or baking. Yet somehow, an IPA found its way off the shelf and into my six pack mix. An IPA is also not the first thing I would pick to drink. If we cross off cooking, baking and drinking this IPA, then what's left? Marinating fruit doesn't require cooking or baking, but I've done that (twice) in the past few weeks. Hmmmm, it has been a while since I've made any dips or spreads....let's make hummus. Beer hummus.
I know, I know, I said IPA's don't mix with baking. But the IPA I had was a Sierra Nevada Ruthless Rye and I've been meaning to make rye crackers for quite a while. I just couldn't resist.
1 small garlic clove
1 (15.5 oz) can chickpeas, drained and rinsed (or 1-1/2 cups cooked chickpeas)
1 Tbsp lemon juice
1/2 tsp salt
1/4 cup + 1-2 Tbsp beer* (I used Sierra Nevada Ruthless Rye IPA)
1/4 tsp sriracha hot chili pepper sauce
*The exact amount of beer needed depends on personal preference for hummus consistency. Use less beer for thicker hummus and more beer for thinner hummus. Less beer is needed when using fresh chickpeas and more beer is needed if using canned chickpeas.
*Place garlic clove in a a food processor and pulse until finely chopped.
* Add chickpeas, lemon juice, salt, 1/4 cup beer, sriracha and paprika. Process 2-3 minutes or until smooth, scraping down sides as needed. While processing, add an additional 1-2 tablespoons beer to reach desired consistency. Serve immediately or refrigerate to develop flavors.
Beer Rye Crackers
inspired by herbivoracious
1/2 cup rye flour
1/2 cup all-purpose flour
1/2 tsp salt, plus more for sprinkling
1/4 cup + 1 Tbsp beer (I used Sierra Neveada Ruthless Rye IPA)
1 Tbsp olive oil, plus more for brushing
* In a small bowl, mix rye flour, all-purpose flour, salt, beer and olive oil until combined.
* Turn dough onto floured surface and knead until smooth, about 5 minutes. Wrap in plastic wrap and let stand at room temperature 30 minutes.
* Preheat oven to 400 degrees F.
*On parchment paper, roll out dough to 1/16-inch thickness or as thin as possible. Transfer parchment and rolled dough to baking sheet.
* Brush with additional olive oil and sprinkle with additional salt. Using a pizza cutter or knife, cut dough into cracker-sized squares.
* Bake 10-15 minutes or until light golden brown. Let cool and break apart if needed. Store in airtight container.
Food for Thought: "Wine is a mocker and beer a brawler; whoever is lead astray by them is not wise." -Proverbs 20:1