The Lush Chef

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
Ingredients:

• 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.