Monday, August 20, 2007

Thai Coconut Curry Hummus

So you know how I love hummus, right?? I could honestly eat it every day, and since it's so versatile, it's easy to make a meal out of. Hummus is the perfect healthy base for wraps, sandwiches, or even grilled pizzas. I love making my own, not only because it's super quick and easy, but it's also healthier than the storebought versions.

I have a "hummus file" where I jot down ideas and flavor combinations I want to try. I've had the notes "coconut and curry" written down for a few months now, but it wasn't until this weekend when I thought I'd make it happen. And wow- what a great combination of flavors. The curry paste is so full of flavor and pairs nicely with the slight sweetness of the coconut. I promise you won't be disappointed if you give it a try.

Thai Curry Coconut Hummus

Thai Coconut Curry Hummus

1 can (15.9 oz) chickpeas, drained and rinsed
1 tbsp tahini
2 tbsp lemon juice
1/4 c olive oil
2 tbsp red curry paste
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 c sweetened flake coconut

Combine all ingredients, except for coconut, in food processor and blend until well combined. Remove from processor, place into medium bowl and stir in coconut. This hummus does need to chill in the refrigertor for at least an hour before serving for the flavors to get nice and friendly. Enjoy!

14 comments:

Andy said...

oh boy this sounds really good, I just LOVE Thai curry! I was actually thinking of making something very similar but with coconut milk instead of olive oil. Not sure how it would turn out though.

Kalyn said...

See, more proof you are the queen of hummus!

Cynthia said...

Oh my goodness girl, I am drooling here!

bri said...

What a great idea. I love weird combinations, but this one strikes me as particularly strange. I may just have to try it out. Thanks for sharing it on Tastespotting.

Myrtille said...

Very original combination,I love both too!

Kate said...

I love your hummus recipes. I've never actually made my own even though it is my favorite wrap ingredient. I am now inspired- thank you! Beautiful photograph.

Dennis said...

I tried your recipe after seeing it on Tastespotting, and it was great. I'll have to check out more recipes from the "queen of hummus."

Almost Vegetarian said...

Now that looks wonderful. I like the combination - you have the sweet coconut right up against the kicky curry paste. That gives a dish some nice complexity and ... erm ... well, it just looks yummy.

Cheers!

Gaetano's Red Bank said...

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Sarah C. said...

I am making this for company tonight and am really looking forward to it. I am making one substitution because I dont have/like dried coconut. Instead I am subbing the olive oil with coconut milk and leaving out the coconut flakes. I am hoping it turns out just as tasty as your looks!

Sarah C. said...

BTW, it worked great! I simply replaced the olive oil with coconut milk. Mighty tasty. Thanks for the idea.

David said...

I stumbled onto this blog randomly, and what a resource!! I took Sarah's suggestion of replacing the olive oil with coconut milk. I also added some Sriracha for extra heat and substituted peanut butter for tahini.... it was great! Thanks so much for this great recipe idea!

Marlies Hager said...

What would you use this with? I actually just bought some hummus like this and I am looking for fun ideas :)

Anonymous said...

I used cocunut milk instead of olive oil and it turned out amazing! Creamy and delicious!