Thai Coconut Curry Hummus
Easy 5-Ingredient Thai Coconut Curry Hummus - A creamy hummus recipe loaded with spicy Thai flavors. Healthy, delicious, and great for dipping vegetables!
Prep Time5 mins
Total Time5 mins
Servings: 10 (2 1/2 cups)
- 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.
Serving: 1g | Calories: 132kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 487mg | Potassium: 181mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 1.6mg | Calcium: 47mg | Iron: 1.6mg