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 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!