Thai Curry Hummus
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Thai Curry Hummus
A flavorful and unique dip/spread to share.
Ingredients:
- chickpeas (drained) - 2.5 cups (500 g)
- coconut milk - 1/4 cup (60 mL)
- olive oil - 2 Tbsp (30 mL)
- tahini - 1 Tbsp (15 g)
- jalapeno (deseeded) - thumb sized piece
- lime (peeled) - 1/4 whole
- date (pitted) - 1 whole
- garlic - 2 small cloves
- curry powder - 1.5 tsp. (4 g)
- salt - 1/2 tsp. (1.3 g)
Instructions:
- Add all ingredients into the Vitamix container
- Ramp from variable speed 1 to 10
- Blend on high for 60-90 seconds until smooth (use tamper if necessary)
- Pour into bowl
- Serve with veggies, chips, pita or on a sandwich
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Thai Curry Hummus
This is a smooth hummus. If you like yours thicker, add more chickpeas.
The jalapeno gives it a little kick, but it’s certainly not “spicy”. If you want it spicier, add more jalapeno.
If you’re watching calories, you can use light coconut milk. You can also sub out the olive oil for aquafaba (the chickpea water) or more coconut milk.
We used the 48 oz container for the Vitamix Ascent Series. If you’re using the 64 oz container, you may want to double your batch.
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