Thai Coconut Curry Hummus

Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus.  Oh YES!! How brilliant!  Hummus is the perfect vehicle for flavor creativity.  I was in the kitchen the next day coming up with my own version.  After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.

I incorporated the coconut flavor in layers.  To the garbanzo beans I added coconut milk, shredded coconut, tahini, sriracha, garlic, shallot, lime, and coconut oil.

Thai Coconut Curry Hummus

Libby with Lemony Thyme

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 12

Ingredients

  

• 2 cans organic garbanzo beans drained & rinsed
• 2 Tbl. tahini
• 1 Tbl. sriracha hot sauce
• 4-5 garlic cloves
• 1 small shallot
• 2 Tbl. shredded coconut
• 1/2 tsp. yellow curry powder
• 1/2 tsp. salt or to taste
• 1/2 cup coconut milk
• juice of one lime
• zest of one lime reserved for garnish
• 1/ – 1/3 cup coconut oil warmed until liquid

Instructions

 

• In the bowl of a food processor or blender add all ingredients except lime zest and coconut oil. Pulse or process until blended.
• With processor running drizzle in coconut oil until desired consistency is reached. Continue to blend until smooth and creamy. Adjust salt to taste. Garnish with lime zest.
• Store in refrigerator. Hummus will be very firm when chilled. Warm slightly to serve

Other recipes you might enjoy:

Thai Coconut Chicken Soup {Tom Kha Gai} Roasted Golden Beet Hummus