Thai Coconut Curry Hummus

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Chickpeas, Cooked
  • 3 cloves Garlic

• Canned Goods

  • 5/16 cup Coconut milk, full-fat
  • 1 tbsp Thai red curry paste

• Condiments

  • 3 tbsp Lime juice, fresh
  • 2 tbsp Tahini

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 Water to, thin

Found on ohmyveggies.com

Description

Ingredients

• 1 1/2 cups cooked chickpeas (rinsed well if youre 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

Directions

• 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.
• 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.

Nutrition