If there is one thing that you make yourself instead of buying – this is it. Hummus and not just any kind of hummus, Coconut Curry Hummus. It is spicy, tangy, creamy and oh so delicious!
I purchased store bought hummus for a long, long time. Probably longer than anyone who calls themselves a chef or a foodie or someone who enjoys cooking as much as I do. But I did and I’m not ashamed of it. For me, it was easy but one day I looked in my pantry and realized that I had every single ingredient needed to whip up a batch. That coupled with some curry that my dear friends brought me back from India really made for a perfect little snack before dinner one night.
I don’t know about you but I’m typically STARVING when I start cooking dinner so I always like to have a little something to snack on and this is a perfect choice because it’s not too filling and I can easily dip the veggies that I’m cutting up into it.
Hummus is traditionally made with garbanzos beans, olive oil, garlic, lemon juice, paprika and tahini which is quite good but I’m not one to do the same ole thing so out came the coconut milk, limes and curry and DING – out came this delicious, fluffy, a little spicy and creamy hummus.
COCONUT CURRY HUMMUS
[Serves 4] Download Coconut Curry Hummus Recipe Here
1 15oz can garbanzo beans
½ cup coconut milk (from a can, full fat)
1 heaping tablespoon curry powder
Zest and juice of 2 limes
¼ tahini
Salt and pepper to taste
Olive Oil for finishing
Add all the ingredients to a food processor and process until creamy Enjoy with gluten free crackers, celery, carrots or stuffed in mushrooms.
If serving in a bowl, dust curry powder on top and then drizzle with olive oil.
