Courtesy of my good friend Babak
- 2 16-ounce cans chickpeas, drained
- 1 1/2 cups hefeweizen, weissbier or similar beer, divided
- 1 tablespoon harissa, plus more to taste (optional)
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 3 tablespoons tahini
- 2 garlic cloves, crushed
- 3 tablespoons olive oil
- Peanut oil
- 1 cup flour
1. In a blender, combine 1 can chickpeas, ½ cup beer, harissa, lemon juice, and salt. Puree until smooth. Add tahini and garlic and puree again. Leave motor running and slowly drizzle in olive oil.
2. Make fried chickpeas: Heat an inch of peanut oil in a 2-quart pot until it reaches 325˚F. Meanwhile, combine 1 cup beer with flour and stir until batter is the consistency of buttermilk. Using a slotted spoon and working in batches, quickly dip chickpeas in batter and set aside.
3. When oil is hot, add battered chickpeas to pot, working in batches, and fry until golden. Transfer fried chickpeas to a plate lined with paper towels and sprinkle with salt. Adjust heat if necessary between batches.
4. Serve hummus with fried chickpeas scattered over the top.
2. Make fried chickpeas: Heat an inch of peanut oil in a 2-quart pot until it reaches 325˚F. Meanwhile, combine 1 cup beer with flour and stir until batter is the consistency of buttermilk. Using a slotted spoon and working in batches, quickly dip chickpeas in batter and set aside.
3. When oil is hot, add battered chickpeas to pot, working in batches, and fry until golden. Transfer fried chickpeas to a plate lined with paper towels and sprinkle with salt. Adjust heat if necessary between batches.
4. Serve hummus with fried chickpeas scattered over the top.