Hope Foods’ Thai Coconut Curry Hummus tempted me to buy a container of hummus, something I usually don’t do because I prefer to make my own. The flavors really worked in hummus so I set out to make 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 before using.
Hummus with Thai Flavors
Ingredients
- 3 cups home-cooked garbanzo beans or use canned
- ½ cup water
- ½ cup unsweetened coconut flakes
- ¼ cup tahini
- 2-inch piece 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
Instructions
-
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.
