Beer-infused Hummus and Bean Dip Recipes

There are variations on hummus that mix in garlic, red peppers, feta cheese, and many other ingredients. But have you ever had hummus that includes beer? What about bean dip? Wine has always been a go-to ingredient for adding a splash of flavor to recipes, but craft beer can provide even more layers of flavor such as bitterness, sweetness, and sourness, making it a more versatile ingredient than wine.

So there is no better time than around National Beer Day (which falls on April 7) to try recipes for a twist on hummus and bean dip that have additional rich layers of flavor with a beer in the mix.

But not just “any old beer” will do according to&nb Melissa Cole, a U.K.-based beer and food writer and author of the recently released book, The Beer Kitchen: The Art & Science of Cooking, & Pairing, with Beer.

Through a good deal of trial and error, she formulated recipes that mix specific beers with dishes from appetizers to dessert including these recipes from the book—so the work is done for you in that regard.

If her recommended beers are not available, use them as a guide for styles that will work well instead. Plus, there are ideas for pairing with each recipe. Cheers and bon appetit!

Hummust Try This

Makes 6 servings

I love a bad pun, hence the name of this recipe.

2 (14-ounce) cans cooked chickpeas, drained and rinsed
1 garlic bulb, roasted, with the flesh squeezed out (See Cook’s Note)
2 ounces (1/4 cup) classic German pilsner or Helles
1 1/2 tablespoons ground cumin
juice of 2 lemons
1 teaspoon superfine granulated sugar
2 tablespoons tahini
1/4 teaspoon asafoetida (hing) (optional)
1 to 3 tablespoons extra virgin olive oil
fine sea salt

For the Swirly Topping:
1 teaspoon harissa
splash of olive oil
2 tablespoons finely chopped parsley
1 tablespoon toasted sesame seeds

  1. Reserving a few chickpeas for the topping, put the rest in a food processor with the garlic and 2 tablespoons of the beer. Blitz for 30 seconds or so.
  2. Add the cumin, lemon juice, sugar, tahini, and asafoetida, if using, and blitz a bit more.
  3. With the blade running, start adding the olive oil very slowly so it emulsifies and becomes smooth, adding more beer if needed (it will depend on how damp your chickpeas are). You want a smooth, thick consistency.
  4. Taste for seasoning and acidity, adding more lemon juice and salt if required.
  5. Spoon into a serving bowl and add an extra drizzle of olive oil. Use a teaspoon handle or chopstick to drag a deep swirl pattern in the top of the hummus.
  6. Mix together the harissa with a splash of olive oil and carefully pour into the swirl pattern. Place the reserved chickpeas on top, garnish with the parsley, then sprinkle with the sesame seeds.

Cook’s Note: Just chop the top off a garlic bulb, place on a piece of kitchen foil big enough to wrap it in, drizzle with olive oil, wrap in the foil, and pop in a preheated oven at 350˚F for 30 minutes or until the cloves will squidge out the top. It will keep for ages in the fridge.