This recipe is a tagalong to my Beeracha post found here. It’s a healthy way to put this spicy condiment to use and I consider this hummus a staple item in my refrigerator.
3 cans garbanzo beans, drained
2-4 cloves of garlic (depending on size)
1 tsp salt
1/3 cup grapeseed oil
1/4 cup water
2- 5 tbsp Beeracha
You only have to do one thing. Blend it all together! I started with 2 tbsp of Beeracha and it gave a nice background heat to the hummus. If you’re looking for more of a kick, you can drizzle some on top when it is finished or add a few more tablespoons into the blender. I suggest blending for 3 minutes to get a perfect creamy texture.
I have to be honest with you all. I made this recipe for one reason and one reason only…. I wanted to poop. As you know, I hate vegetables. Unfortunately, veggies are filled with fiber that does wonderful thing to your body. I was determined to find a way to get veggies into my belly so I came up with this pasta sauce recipe a few years back. It wasn’t until I started the blog though, that I decided to add beer to the recipe. I trusted my beer expert, Xavier, when he said he knew of a beer that would be perfect for my sauce. Duchesse de Bourgogne is a Flanders Red Ale straight from Belgium. It is slightly sour and very vinegary which is why it is great to cook with. Remember this, acid pushes flavors forward. And not the crazy acid that makes you trip balls, the kind of acid that is found in vinegar. Adding acid to a dish will really boost the flavor, especially sauces with tomatoes. If you can’t find Duchesse, add some red wine vinegar (4 tablespoons) instead and you should be satisfied with the final product. This recipe makes a ton of sauce so its great if you’re cooking for a bunch of your friends or you can store it in the fridge for healthy lunches/dinners all week long!
Continue reading Chunky Veggie Pasta Sauce made with Duchesse de Bourgogne