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.
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
Yield: 2 1/2 cups
Easy 5-Ingredient Thai Coconut Curry Hummus – A creamy hummus recipe loaded with spicy Thai flavors. Healthy, delicious, and great for dipping vegetables!
- 2 – 15 ounce cans chickpeas, drained
- ¾ cup unsweetened full-fat coconut milk
- 1/3 cup red curry paste (one 4 ounce jar)
- 3 garlic cloves
- Zest of 2 limes
- 1 teaspoon salt
- Garnish with fresh thai basil leaves
- Place the chickpeas, red curry paste, garlic, lime zest, and salt in the food processor. Pour ½ 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 ¼ 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.
Yield: 2 1/2 cups, Serving Size: 1/20th recipe
- Amount Per Serving:
- Calories: 73 Calories
- Total Fat: 2.1g
- Saturated Fat: 0.9g
- Sodium: 452mg
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 0.1g
- Protein: 2.2g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!