Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

IPA HUMMUS WITH RAS EL HANOUT OIL

BY DANIEL HARRISON

 

 

Ras El Hanout is an amazingly complex Moroccan spice blend, literally translated as “head of shop”, that can contain over 50 different individual spices. It might take a little finding in a specialty grocery store but is well worth seeking out as it pairs superbly well with the bold flavours of the IPA used here.

INGREDIENTS

200g Dried Chickpeas

100g Tahini

1 tsp Salt

Juice of ½ a Lemon

½ Cup Sydney Brewery Pyrmont Rye IPA

1 tbsp Ras El Hanout

¼ Cup Olive Oil

Carrot Sticks, Celery Sticks, Lavosh Crackers & Tomatoes to dip

 

METHOD

1.     Place the chickpeas in a large bowl, cover with water and leave to soak overnight.

2.     Drain & transfer to a large pot of boiling water. Simmer for 90 minutes until the chickpeas are tender.

3.     Meanwhile, for the Ras El Hanout Oil, place the spice blend in a small saucepan over a medium heat and toast lightly until smelling fragrant. Add the olive oil, turn the heat to low and cook for a further 2-3 minutes. Remove from the heat and leave to infuse.

4.     Drain the chickpeas & transfer to a blender, reserving a few for garnish. Add the tahini, salt, lemon juice, IPA and 1 tbsp of the Ras El Hanout Oil. Blend until smooth & creamy.

5.     To serve, place the hummus in a medium serving bowl and top with the reserved whole chickpeas and oil.

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