Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Jul 12, 2011

Hefeweizen Hummus

Libations used: 3 Tbs Hefeweizen
Libations left over: pretty much the whole bottle, so bottoms up!

It's dip week at The Lush Chef!  I had a cocktail party this past weekend and made a ton of refreshing lavender lemonades and mojitos with lavender simple syrup. I didn't want to spend a lot of time cooking or baking anything for this party, so I did a couple of dips that can be whipped up in no time.  This homemade hummus from Kegerators has a touch of Hefeweizen — the liquid helps give it that smoother and creamier texture.  Here's to Blue Moon!

Hefeweizen Hummus - makes over 1 cup
  • 1 15 oz can chickpeas, drained
  • 1/8 tsp garlic powder
  • 1/2 tsp ground cumin
  • Juice from 1 lemon
  • 1 tsp fresh lemon zest
  • 1 Tbs olive oil + enough to drizzle
  • 3-4 Tbs Hefeweizen
  • Salt to taste
  • Dash of paprika
- Put chickpeas, garlic, cumin, lemon juice, 1/2 tsp of the lemon zest, olive oil and beer into a food processor or blender and purée until nice and creamy.
- Add more beer if it's too thick and chunky, and salt to taste.
- Serve in a bowl and drizzle olive oil over it and sprinkle with paprika and remaining lemon zest.