Hellhound, Maple Pecan Porter, And Edamame Hummus

Last weekend we went to Dogfish Head for a happy hour that blended into dinner. I love their Raison d’Etre, and was leaning toward ordering that as a safe bet, but I decided to live on the edge and try something new.

It is a deep hoppy beer with a whopping 10% abv!

The description says that it is made with “lemon juice and flesh.” Hopefully that’s lemon flesh, but with a name like Hellhound I have to wonder ….

Did you ever see this movie? I used to love horror movies.  

For the Superbowl, my husband got a variety pack of Sam Adams, and I discovered this yummy variety.

It has a nice dark caramel color and it really does have a hint of a maple pecan taste.

I used the Superbowl as an excuse to make an “edamame hummus” recipe that I clipped out of a magazine ages ago.

Edamame Hummus
16 oz. shelled edamame
15 oz. can garbonzo beans, rinsed and drained
6 oz. plain nonfat Chobani yogurt
2 Tbsp tahini
1/4 cup olive oil
2 cloves garlic
1/2 tsp salt
lemon juice to taste

Dump everything in a blender or Cuisineart and puree until smooth.

The recipe didn’t call for the yogurt, but without it, it was very dry. I could have added more olive oil, but I thought the yogurt would make it light and creamy–and it did!

It was a big hit with our guests.

Did you have chips and dip while watching the game?