Fiber- and protein-packed hummus is always a healthy option, but recently, this staple snack has been losing its luster. After tasting the coconut-curry flavor from Boulder-based Hope Hummus, I fell in love all over again. The combination of sweet, tangy, and spicy was so exciting that I immediately went home to hack the recipe.
Healthy spices like curry and turmeric and an interesting array of produce blend together for this Thai twist on the Mediterranean classic. It might not be exactly like the traditional, but it's still sure to satisfy. Keep reading to learn how to make this coconut curry hummus recipe.
1 cup chickpeas
1/3 cup tahini
1/4 cup water
1/4 cup lime juice
3 tablespoons dried unsweetened coconut
1 jalapeño, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
- Blend the chickpeas, tahini, water, and lime juice in a food processor.
- Add the rest of the ingredients and blend well until you're left with a hummus that has a smooth, creamy consistency. Serve immediately or store in the refrigerator for later.
- Serves five.
- Calories per serving