Quick and healthy lunches and snacks are at your fingertips when you have fresh hummus in your fridge. Of course, homemade is best, but the beautiful label on Hope Foods’ Thai Coconut Curry Hummus tempted me to buy a container. Trendy flavor fusion, yes, but coconut, lime, and chile peppers do integrate really well with the hummus standards: garbanzos, tahini and cumin; so well, that I decided to create my own version – I just couldn’t call it “Thai Hummus” though. Much too trendy. Much too fusion.
(Those crackers in the photo? My new favorites, Mary’s Gone Crackers Hot ‘n Spicy Jalapeño.)
Cook your own garbanzo beans, they taste so much better than canned! See method towards the end of my standard hummus recipe.
- 3 cups garbanzo beans
- ½ cup water
- ½ cup unsweetened coconut flakes
- ¼ cup tahini
- 2 inches fresh ginger, grated
- 2 cloves garlic
- ¼ cup olive oil
- zest from 1 lime
- 2 Tbsp. fresh lime juice (juice from 1 or 2 limes)
- 1 Tbsp. honey or agave nectar
- 1 tsp. lemongrass vinegar (Auntie Si's; or substitute additional lime juice)
- 1 tsp. curry powder (Maharajah)
- 1 tsp. red chile pepper flakes
- 1 tsp. sea salt
- ¼ tsp. cumin, ground
- ¼ tsp. turmeric, ground
- Put garbanzos, water, coconut, tahini, ginger, and garlic in the workbowl of a food processor and purée. With motor running, drizzle in the ¼ cup olive oil and process until smooth. Add the lime zest and juice, honey (or agave), lemongrass vinegar, curry powder, red chile pepper flakes, sea salt, cumin, and turmeric and pulse to combine. Store tightly sealed in the refrigerator. Keeps a week or two.