The robust flavors of red curry and traditional hummus come together beautifully in this creamy Thai Coconut Curry Hummus. This hummus has a rich and spicy Thai twist that will entice your taste buds thanks to the coconut milk and red curry paste. It works well as a spread or dip for a special and delectable appetizer.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 1/4 cup coconut milk. 2 tablespoons red curry paste. 2 cloves garlic, minced. 2 tablespoons lime juice. 1 tablespoon soy sauce. 1 teaspoon honey. 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Chopped fresh cilantro, for garnish. Toasted coconut flakes, for garnish.
Instructions: Chipotle paste, minced garlic, lime juice, soy sauce, honey, ground cumin, and ground coriander should all be put into a food processor along with chickpeas. To make it smooth and creamy, scrape down the sides of the bowl as needed. You can add salt and pepper to taste the hummus. Mix it all together again. Get a bowl ready to serve the Thai Coconut Curry Hummus from. Put toasted coconut flakes and chopped fresh cilantro on top. Crackers, pita bread, or vegetable sticks go well with this menu item. Enjoy your Thai Coconut Curry Hummus, which is smooth and full of flavor.
Prep Time: 10 minutes
Cook Time: 0 minutes
roberto stefani
