From the Beer Wench's Kitchen
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Leon's Full Service
Carrot / Pine Nut Hummus

By K. Allen

Article Originally Published in Southern Brew News

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Leon's / Brick Store owners: Dave Blanchard, Mike Gallagher and Tom Moore.

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Carrot-Pine Nut Hummus

      As I sit here contemplating what beer related gastro-nuggets I want to pass your way today, the refrain from Britney Spear's song (pre-break down) "Oops, I Did It Again" goes merrily dancing through my head (I really need to lay off those aerobics classes at the gym), but I find that it may be apropos to my recipe pick of the week. Dave Blanchard, Mike Gallagher, and Tom Moore, owners of The Brick Store Pub in Decatur, have truly done it again. The Brick Store has become a destination in Decatur for beer lovers all over, and it seems that their new endeavor, Leon's Full Service, will prove that these guys have the Midas touch.

    Located at the corner of E. Ponce de Leon Avenue and Church Street in Decatur, GA, Leon's has been enjoying success since opening earlier this year. It has a smaller beer list than The Brick Store but just as impressive. The menu is eclectic with everything from seared scallops (They are yummy!) to an open faced beef brisket sandwich. Their frites are marvelous, but it's the selection of sauces to dip them in that make them truly divine.  One of the most unusual dishes on the menu has to be their hummus. For those of you who think you don't like hummus or find chick peas nauseating, this is not your favorite vegan's hummus. In fact, I would not call it hummus at all, but I do know that I find it delicious and delight in the fact that I have never had anything quite like it. Eric Ottensmeyer, executive chef, sent me this refreshing appetizer to share with my hungry readers.

The Recipe
  Carrot-Pine Nut Hummus, Yield: 1 qt.
  • 2 # organic carrots, peeled and sliced
  • 3 ea cloves garlic
  • 1/3 C. olive oil
  • 2/3 C. pine nuts, un-toasted
  • 1 T. kosher salt
  • juice of  2 limes
  • 1 T. cilantro, minced

1) Blanch carrots in a salted water at a rolling boil. After the water returns to a boil, continue to cook for about 8 minutes, or until tender.
2) Shock in ice water until cooled. Drain well, and place in a large mixing bowl
3) Puree garlic and pine nuts with salt in food processor, stopping and scraping the bowl to get an even grind
4) Add this mixture to the carrots in the mixing bowl, stir to coat
5) Add in the lime juice and olive oil, mix well
6) Puree this mixture in the food processor, about 2 cups at a time
7) Make sure carrots are thoroughly pureed
8) Combine all blended batches in another mixing bowl, and add in the cilantro.  Mix well so that the entire batch is consistent in seasoning and texture
9) Serve chilled

This is a great beer appetizer and goes well with refreshing, earthy styles of beers such as a Saison, Biere de Garde, or Belgian Wit. Take it to the next gathering of friends and surprise them with something new and exciting, or better yet, take them on to Leon's Full Service and try a bit of everything their service has to offer. Originally, they were open starting at 5pm for dinner; they now have started opening for lunch at 11:30 am everyday except for Sunday when they open at noon. Whatever your taste and whatever you enjoy remember to always eat well and drink good beer.

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