Red Curry Hummus
Total Time
10 mins
Prep Time
10 mins
Cook Time
0 mins
Rating
0 out of 5 stars
(0)
Ingredients
About 4 cups
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1/2 cup full-fat coconut milk
- 1/2 cup tahini
- 1/3 cup fresh lime juice (about 3 limes)
- 2 tablespoons olive oil
- 1 1/2 to 2 tablespoons Thai red curry paste, to taste
- 1 teaspoon ground ginger
- 3/4 teaspoon fine sea salt
- 2 garlic cloves, peeled
- optional garnishes: drizzle of olive oil, extra chickpeas, chopped fresh cilantro, chopped scallions, and/or chopped peanuts
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Preparation
Step 1
Combine all ingredients in a food processor and purée for 2-3 minutes until very smooth.
Step 2
Taste and season with extra salt, curry paste and/or lime juice if needed.
Step 3
Serve immediately with desired garnishes and dippers and enjoy!
Step 4
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Chef's notes
Storage instructions:
Refrigerate in a sealed container for up to 1 week.
