Jalapeno IPA Hummus


This recipe has been in my brain for a while.

For weeks it’s been taunting me, begging to be flushed out, poured into my food processor and immortalized in internet print.

And this weekend three failed attempts to make IPA lemon bars that never really gave me the results I was hoping for coupled with this tweet:

gave this hummus it’s shot.

And I’m so glad that the stars didn’t align and the beer cooking God’s didn’t smile upon the IPA lemon bars (which have become my culinary nemesis, mocking me with vague imperfections) because this hummus was exactly what I wanted on a hot day. It didn’t last long.

For this recipe, I used one of my favorite IPA’s, Ballast Point’s Sculpin IPA. A beautiful example of an IPA, even if this one was sans Habaneros.


Jalapeno IPA Hummus

Jalapeno IPA Hummus


  • 2 fresh jalapenos, stemmed, seeded and chopped (about 1/4 cup)
  • 3 tbs tahini
  • 1 1/2 cups cooked garbanzo beans, drained
  • 1/3 cup chopped cilantro
  • 1 tbs olive oil
  • 1 lime, juiced (about 1 tbs)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup IPA Beer (plus additional if needed)


  1. Add all ingredients to a food processor and process until smooth. Add additional IPA for a thinner dip. Serve with pita or chips.
  2. *Note: most of the heat from Jalapenos are in the seeds. If you want a hotter hummus, you can leave the seeds in. If the finished dip is too mild, add 1/4 tsp chili powder for a spicier dip

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28 thoughts on “Jalapeno IPA Hummus

  1. Great recipe! I love hummus and beer sounds great. I am not sure if this is truly the best place to ask but do you get paid for this? It’s a great site and you are so talented that I hope so.

  2. On Friday’s I do a Fermented Friday post featuring a recipe using beer, wine or yeast. My post for today was also hummus using IPA. Great minds think alike! Your jalapeno version sounds delicious, I can’t wait to try it!

  3. Just made it and its fantastic! Came out more the color of guacamole than humus but taste superb. Thanks!

  4. I just want to say I am just newbie to blogging and certainly loved your blog. More than likely I’m planning to start cooking with beer and I find your recipes inspiring me to try out more and more beers in my cooking.

  5. I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

    1. Sean we’ve met! We had a nice chat at Linda’s (Salty Seattle) place during her Oyster Soirée BlogHer weekend. But I don’t think we exchanged cards.

  6. Just made this with some rye IPA I brewed, pretty tasty indeed! Thanks. I think I might add some roasted garlic to this next time too.

  7. Just made this as a late night snack…. Hells Yeah! I used Red Hook’s Longhammer IPA and love how the flavor pops. Of course, I like mine with some heat. So, after processing all of the ingredients and a quick taste test, I added a couple dashes of jalapeno powder. PERFECTO!

    Got those Lemon IPA Bars that you worked so hard on in the fridge right now, waiting on them to chill… =)

  8. Looks like a great idea. I’ll probably toast the peppers in a dry skillet just to darken the flavor a little. Also pepper seeds aren’t really the spicy part; they’re not spicy at all. It’s the white pithy stuff that the seeds are hooked onto that has a lot of capsaicin. It is good to remove the seeds anyway even if you want to keep the pith because the seeds have almost no flavor and are indigestible.

    Thanks for the recipe!!

  9. Made this as is for a food made with beer competition this past weekend. I would have won second place with it if my/your IPA Bacon Sriracha Candied Nuts didn’t win first place! Perfect as is, perfect amount of spice, just a hint of bitterness from the IPA, lovely green color. Great with pretzel crisps or cucumbers. A definite keeper!

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