Hummus with Thai Flavors

by Jun 6, 2014


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.

Cooking garbanzos from dry is the best way to go (check out the how here), but beans from the can work, just give them a good rinse in a colander.

Hummus with Thai Flavors


  • 3 cups home-cooked garbanzo beans or use canned
  • ½ cup water
  • ½ cup unsweetened coconut flakes
  • ¼ cup tahini
  • 2 inches fresh ginger, peeled and grated with a microplane
  • 2 cloves garlic minced and mashed with 1 teaspoon kosher salt
  • ¼ cup olive oil
  • 1 lime, zest reserved and juiced to yield 2 tablespoons juice
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon lemongrass vinegar Auntie Si's brand, or use addition lime juice
  • 1 teaspoon Maharajah curry powder
  • 1 teaspoon dried red chile flakes
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground turmeric


  1. Put garbanzos, water, coconut, tahini, ginger, and garlic in the work bowl 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 flakes, cumin, and turmeric and process until smooth. Store airtight in the refrigerator. Keeps a week or two.


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