There are moments in life when things get away from even the best of us. Usually by the time we get around to dealing with these little forgotten gems, we can’t even remember what was so all-fired-up important to keep us from tackling them in the first place; that’s just how life works. This Drunken Thai Peanut Hummus is just one of the many things in my life that has been neglected as of late. I made this dip for our Annual Easter Egg Hunt for Money, because I wanted to try something new, and also since this dish is a tad on the spicy side, I wanted there to be a few people around to help me make it disappear.
I can honestly say that this dip was worth all of the garbanzo-bean-de-skinning involved. I am aware that the sentence I just wrote comes off a little on the “It rubs the lotion on its skin...” creepy, but it’s just because I’m so damn excited about the crazy yummy goodness of this hummus dip. Who cares that the pile of discarded garbanzo bean skins will literally make your own skin crawl? All that skin loss is gonna make your hummus silky smooth like a baby’s bottom. All right, maybe I should just stop now while I’m ahead, because it’s getting a bit odd up in here.
What I really want to say, is that this dip is Da Bomb, but in a good way. It’s basically my new fave, and it may be appearing in our house on a weekly basis this summer. It’s pretty much a trashed up super-hero version of happiness in a bowl, or as I like to think of it, the whore of hummus dips. Yes, I know, that sounds friggin’ weird as Hell too, but damn…just get a look at it! What’s not to love? I don’t do spicy, but I do this. Give me a spoon, a carrot stick, basically anything, and I’ll spread it on thick. This is the to die for summer munchy-snack-yummy that will make it possible for you to nibble your way through every dinner, without ever having to cook. Who’s with me? Who’s ready to spend every weeknight de-skinning garbanzo beans?
- 1 (15-oz.) Can Garbanzo Beans
- 2 1/2 Tablespoons Peanut Butter
- 1 1/2 Tablespoons Sriracha Sauce
- 1 Tablespoon Olive Oil
- 2 Teaspoons Honey
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Sea Salt
- 1/8 Teaspoon Ground Black Pepper
- 4 to 6 Tablespoons Lager Beer
- Sriracha Sauce
- Chopped Cilantro
- Chopped Salted Peanuts
- Sliced Scallions
- Thin Lime Slices
- Drain and rinse the beans. Remove and discard the skin from each bean, and then place each bean into a small bowl. When you are done removing the skins, sift through the chickpeas carefully to ensure that there are no skins remaining.
- Place the beans, peanut butter, Sriracha, olive oil, honey, ginger, salt, and pepper into a food processor and puree. Slowly add the beer 1-tablespoon at a time and puree again. Add more beer until you have achieved desired consistency.
- Garnish with additional Sriracha, chopped cilantro, chopped peanuts, sliced scallions, and thin slices of lime.
- If you are making this dip ahead of time, wait until right before serving to garnish it with the additional ingredients. Peanuts get soggy when refrigerated, and become quite nasty in my opinion.
- Serve with carrot sticks, pita crisps, celery, or Naan.
- Add fresh lime juice to the hummus.
- Replace the salted peanuts with gourmet flavored peanuts.