Here at Cooking Sense, there are some of us who absolutely love beer, then there are the rest of us who just don’t get what’s the big deal. The one thing that we can all definitely agree on though, is that we love cooking with beer.
We recently invited Chef Leigh-Ann Martin from Gasparillo Junction blog to our kitchen to do just that. It was a chill evening for all.
We DIY’d tahini and tried incorporating beer into hummus. While the hummus tasted great, the flavour of the beer got lost somewhere between the garlic and lemon notes. Leigh-Ann took the idea back with her to New York, where she tested different recipes and ratios and found that simmering the peas in the beer let out more of the brews’ bold flavour. Eu-re-ka!
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
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.
In a food processor, finely chop the remaining 2 cloves of garlic, pimento, culantro and scallion; set seasoning blend aside.
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.
Serve chilled with an optional drizzle of olive oil.