Go Back
Print
Beer Hummus

Hummus With Notes of Beer

Course Appetizer, Snack
Cuisine Caribbean
Author Leigh-Ann Martin

Ingredients

Banks Beer Pigeon Pea Hummus

  • 1 can Green Pigeon Peas rinsed
  • 1 bottle beer we used Banks Beer
  • 2 Tbsp. tahini
  • 4 sprigs thyme
  • 4 cloves garlic smashed
  • 1 large pimento pepper
  • 1/2 stalk scallion green end
  • 1 Culantro or chadon beni leaf
  • 2 Tbsp. lemon juice
  • Olive oil optional
  • Salt and black pepper to taste

Preparation

  1. Place the rinsed green pigeon peas in a small sauce pan with 1 cup of Banks beer, sprigs of thyme and 2 cloves of garlic.  Bring to a boil and reduce to a simmer until the liquid has almost evaporated, about 15 minutes.
  2. In a food processor, finely chop the remaining 2 cloves of garlic, pimento, culantro and scallion;  set seasoning blend aside.
  3. Drain the pigeon peas from the beer and remove thyme. Add peas to the food processor and pulse one – two times before adding the tahini, ½ cup of Banks beer and lemon juice.  Transfer to a mixing bowl then add the green seasoning blend, salt and pepper to taste. Combine well.
  4. Serve chilled with an optional drizzle of olive oil.