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.
200g Dried Chickpeas
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
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.