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Thai Curry Hummus
Course: Dips and spreads, Featured RecipesServings25
2 tablespoon servingsTotal time5
minutesCalories73
kcalWe set out to re-create our very favorite hummus flavor from Hope Hummus, Thai Curry. And we crushed it. This unique hummus is coconutty, curry-y, and sweet with a little kick. It’s absolutely mouth-watering. And because it’s so easy, so flavorful, and so unique, we think you should bring it to your next potluck. Or just keep a giant batch on-hand in the fridge for easy snacking. You’re welcome. 🙂
Ingredients
2 cans (900 g) chickpeas, drained
¼ cup (60 mL) coconut milk
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) water
1 Tbsp (15 g) tahini
1 thumb-sized piece jalapeño, deseeded
¼ lime, peeled
1 date, pitted
2 small cloves garlic
1½ tsp (4 g) curry powder
½ tsp (1.3 g) salt
Directions
- Add all ingredients into the blender container.
- Start blending at low speed (variable speed 1) and gradually increase to high speed (variable speed 10).
- Blend on high for 60-90 seconds until smooth, using the tamper if necessary.
- Pour into a serving bowl.
- Serve with vegetables, chips, pita bread, or use as a sandwich spread.
Notes
- For a thicker consistency, add more chickpeas.
- For a thinner consistency, add a teaspoon of water during the blend to desired consistency.
- The jalapeño provides a mild kick. For spicier hummus, increase the amount of jalapeño.
- For a lower-calorie option, substitute light coconut milk for regular coconut milk, or replace olive oil with aquafaba (chickpea water) or additional coconut milk.
- Storage:
Store in an airtight container in the refrigerator for up to 5-7 days.
For longer storage, freeze in small portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before serving.
If the hummus thickens after refrigeration, stir in a small amount of water, olive oil, or coconut milk to restore the desired consistency. - Enhancement Recommendations
Garnish with a drizzle of olive oil, a sprinkle of curry powder, chopped cilantro, or toasted coconut flakes before serving.
Add roasted red peppers for a sweeter, smokier flavor.
Mix in roasted garlic instead of raw for a more mellow, caramelized taste.
Incorporate lemongrass or kaffir lime leaves for authentic Thai flavors.
Try adding a tablespoon of red or green Thai curry paste for deeper curry flavor.
For extra creaminess, increase the amount of tahini.
Top with crispy fried shallots or garlic chips for textural contrast.
Enhancement Recommendations
- Garnish with a drizzle of olive oil, a sprinkle of curry powder, chopped cilantro, or toasted coconut flakes before serving.
- Add roasted red peppers for a sweeter, smokier flavor.
- Mix in roasted garlic instead of raw for a more mellow, caramelized taste.
- Incorporate lemongrass or kaffir lime leaves for authentic Thai flavors.
- Try adding a tablespoon of red or green Thai curry paste for deeper curry flavor.
- For extra creaminess, increase the amount of tahini.
- Top with crispy fried shallots or garlic chips for textural contrast.
Thank you chef
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2 responses to “Thai Curry Hummus”
Did you mean 1/4 cup of lime juice? Or 1/4 parts of a lime? Thanks in advance!
We mean cut the lime in fourths and throw one of those into the blender. Thanks for helping us clarify!
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