Thai Coconut Curry Hummus


Thai Coconut Curry Hummus

A creamy homemade hummus bursting with sweet and spicy Thai flavors.
§  Prep Time: 15 minutes
§  Total Time: 15 minutes
Ingredients
§  1 1/2 cups cooked chickpeas (rinsed well if you’re using canned)
§  3 cloves garlic, minced
§  2 tablespoons tahini
§  3 tablespoons fresh lime juice
§  1-2 tablespoons Thai red curry paste (more or less depending on spice preference)
§  1/4 cup + 1 tablespoon full-fat coconut milk
§  1 tablespoon olive oil
§  Water to thin, if necessary
§  Salt and pepper, to taste
Instructions
1.       Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food processor and whirl away until smooth. If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
2.       Taste the hummus and add more red curry paste if desired; season with salt and pepper. Serve with chips or crackers, fresh vegetables or as a spread on toast.
Notes
Leftover coconut milk can be frozen for later or added to smoothies.




                                                                       

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