Coconut Curry Hummus

Coconut Curry Hummus

This recipe was in another blog Love & Umami. Check out their blog for other great recipes.  I saw this recipe and had to try it being a huge hummus eater.

So good!!!!



(1 can) of chickpeas
(1/4 cup) coconut milk (we used full fat)
(2) cloves of garlic
(1 T.) tahini
(3 T.) lime juice
(1 T.) yellow curry powder (adjust per spice preference)
(1/4 t.) crushed red pepper
(1 T.) coconut oil
(2 T.) cilantro
Salt and pepper to taste (we used about 1/2 t. of salt)

Rinse and drain chickpeas if using canned. Add chickpeas, coconut milk, garlic, tahini, lime juice, cilantro, and melted coconut oil to food processor. Pulse a few times, then add the remaining ingredients adjusting spices as you go.
This hummus is especially tasty as a dip. It’s fun to use veggies you would normally add to a curry to scoop up the spicy deliciousness, like cauliflower and broccoli!

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