Thai Coconut Curry Hummus
Easy 5-Ingredient Thai Coconut Curry Hummus – A creamy hummus recipe loaded with spicy Thai flavors. It’s healthy, delicious, and great for dipping vegetables.
Our family goes through hummus in a hurry. How about yours?
I try to keep hummus in the fridge all the time, because it is a great way to get kids to eat their veggies.
However, as good as traditional hummus is… We get bored of it. Thankfully hummus is a fabulous platform to jazz up with other flavors. Plus, making hummus from scratch can be cost-effective and allow you to control the fat and sodium content.
Today I’m sharing my Thai Coconut Curry Hummus, a recipe that is so addictive you’ll make it again and again. You might even get in the habit of making a big batch of hummus once a week.
Thai Coconut Curry Hummus is a blend of chickpeas, creamy coconut milk, red curry paste, garlic and lime. That’s pretty much it. Once seasoned with salt you can top it with chopped Thai basil if desired, or just dig right in.
Simply place the ingredients in a food processor and puree until smooth. Then taste for salt and season accordingly. The coconut milk takes the place of traditional tahini paste and olive oil, so although it does have fat to provide a silky texture, it’s much less fattening than hummus loaded down with oil.
The blend of the mellow coconut with the vibrant red curry paste, lime, and garlic is a unique combination your family will love.
Red curry paste is a little spicy, but not nearly as spicy as its counterpart green curry paste. So don’t be afraid to use the full amount.
You can scoop up the hummus with rice crackers, pita chips, or set out an array of fresh cut vegetables with the hummus. My favorite way to serve this Thai Coconut Curry Hummus is with endive leaves.
Healthy, satisfying and packed with exotic flavor!
Thai Coconut Curry Hummus
- 2 cans chickpeas (15 ounces) drained
- 3/4 cup unsweetened full-fat coconut milk
- 1/3 cup red curry paste one 4-ounce jar
- 3 cloves garlic
- Zest of 2 limes
- 1 teaspoon salt
- Fresh thai basil leaves for garnish
- Place the chickpeas, red curry paste, garlic, lime zest, and salt in the food processor. Pour 1/2 cup of coconut milk over the top and cover.
- Puree until very smooth, then check the consistency. If you like your hummus a little more loose, add another 1/4 cup coconut milk and puree again.
- Scoop into a bowl and sprinkle chopped Thai basil over the top. Serve with endive, cut vegetables, or rice crackers.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Pingback: - The Endless Appetite
Pingback: Peanutty Thai Curry Hummus - An Edible Mosaic™
Pingback: 8 Coconut Milk Recipes - RealShePower
Pingback: Follow along for running tips, healthy recipes, & fitness fun!
This hummus has so much flavour – I absolutely loved the thai spin you put on it! Perfect for a gathering or party!
Pingback: 19 recettes à faire avec une boîte de lait de coco | infosante24
Pingback: Amazing 5-Ingredient Appetizers - The Appetizer Chick
Pingback: Easy Chickpea and Potato Curry Recipe (Chana Aloo) - Crunchy Creamy Sweet
Pingback: Homemade Hummus with Black Olives – To Bake or Study?
Love this! I was just thinking about making another roasted carrot hummus last night. Would love to combine that with this – looks so tasty! I love how many different flavor options there are for hummus. I gotta try this one!
Pingback: 15 Delicious Coconut Curry Recipes - Capturing Joy with Kristen Duke
Pingback: Coconut Curry Hummus… I think I’m in love! | lifewithoutlimits1984
Pingback: Miso Hummus Recipe - A Spicy Perspective
Pingback: Peanutty Thai Curry Hummus Recipe
This is seriously the the most original and best hummus’s that I have ever had! Delicious!! Everyone that has tried it absolutely loves it!
Pingback: #DroolWorthy – The Kitchen Paper
I just saw on the Whole Foods site that when the recipe calls for full fat coconut milk it is really saying just the fat and not any of the “water”. Please let us know. Thanks.
Hi Lynne! I usually shake the can to combine then use it, so it contains both the fat and water. :)
Ooooo yes please! Since I’ve discovered how much I like hummus I’ve been looking for different variations and this is one of by favourites.
Super gorgeous color, Sommer!! Love the flavors too. I had a lot of coconut curry in Bali and this brings me right back :)
Love the curry past in the hummus. It actually goes quite well as cumin is very common in Arabic food.
We go through hummus pretty quickly as well! This spin on the traditional recipe sounds delicious!! Could totally be my new addiction
I absolutely LOVE homemade hummus. This sounds amazing! I really want to try it with a couple of different kinds of curry paste!
What a great twist on traditional hummus!
Oooo loving this spin on hummus!! I agree, plain old hummus gets super boring at times, a change up is definitely welcomed.