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Thai curry hummus featured by Life is NOYOKE.

Thai Curry Hummus

We set out to re-create our favorite hummus flavor from Hope Hummus, Thai Curry. And we crushed it. Coconutty, curry-forward, and sweet with a little kick. Bring it to your next potluck or keep a giant batch in the fridge all week. You're welcome.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 25 2 tablespoon servings
Course: App
Calories: 62
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cans chickpeas about 900g total, drained
  • 1/4 cup coconut milk
  • 2 tablespoon olive oil
  • 2 tablespoon water
  • 1 tablespoon tahini
  • 1 thumb-sized piece jalapeño deseeded
  • 1/4 lime peeled
  • 1 date pitted
  • 2 small cloves garlic
  • 1 1/2 teaspoon curry powder
  • 1/2 teaspoon salt

Equipment

  • Vitamix

Method
 

  1. Add all ingredients to your Vitamix container. Start on low speed and ramp up to high. Blend on high for 60-90 seconds until smooth, using the tamper as needed.
  2. Pour into a serving bowl. Serve with vegetables, chips, pita, or use as a sandwich spread.

Nutrition

Calories: 62kcalCarbohydrates: 8gProtein: 3gFat: 2gSaturated Fat: 1gSodium: 96mgPotassium: 95mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 18mgIron: 0.7mg

Notes

Too thick? Add a teaspoon of water while blending. Want more heat? Add more jalapeño. Stores in an airtight container in the fridge for 5-7 days, or freeze in small portions for up to 3 months.

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