Curry Hummus
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(15)
Ingredients
12 servings
- 2 14-ounce cans chickpeas, drained and rinsed
- 1/2 cup coconut milk (more as needed)
- 1 1/2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 clove garlic
- 1 teaspoon sea salt
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Preparation
Step 1
Blend or pulse in a food processor until smooth.
Step 2
Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!
Step 3
Save recipe for the next time?
Chef's notes
I like to add a little squeeze of lime and a pinch of cayenne for extra heat.
Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan, you gotta make your own curry paste or buy a vegan one.
