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IPA Chili Hummus

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Here’s the secret to the creamiest homemade hummus: Chickpeas have a thin, translucent skin that gives the dip a slightly chunky texture, no matter how great your food processor is. Take a few minutes to pinch the skins, and discard those tiny menaces to create an ultracreamy dip. Make a double batch of this IPA hummus and you’ll find uses for it way beyond dip: Spoon it onto a chicken pizza in place of red sauce, spread it on your turkey sandwich or dilute it with olive oil to make a salad dressing.

Makes: 4 to 6 servings

  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 14 cup tahini paste
  • 3 tablespoons IPA
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 12 teaspoon red chili flakes
  • 12 teaspoon chili powder
  • 12 teaspoon salt
  • 1 teaspoon honey
  • Pita bread, chips or chopped veggies for serving


1. Add garbanzo beans to a bowl of cold water. One at a time, pinch the beans to remove their thin, translucent skins. Reserve the beans; discard the skins.
2. Place the skinned beans in a food processor and add all remaining ingredients.
3. Process until smooth, adding additional olive oil for an even smoother texture.
4. Transfer to a bowl and serve immediately with bread, chips or crudites. 


Choose a American IPA for this recipe

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