I had hummus from this company and it was SO delicious.
And the flavor was really easy to replicate.
For less moolah.
There's nothing wrong with being a little thrifty now and then.
Coconut Curry Hummus
Makes ~ 2 cups
1 can chickpeas, drained and rinsed
1 clove garlic, minced
4 oz unsweetened canned coconut milk
2 Tbsp tahini
1/2 cup fresh cilantro leaves
4 tsp yellow curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp salt
Dash crushed red pepper
Combine all ingredients in a food processor until a smooth puree is formed. For a thinner consistency, add 2-3 Tbsp water.
*Note: due to the saturated nature of coconut milk, this hummus does "set up" a bit when refrigerated. No worries! Just stir prior to serving.
Serve with crudites or pita chips.
Nutrition Info per 1/4 cup: 89 calories, 5.5 g fat, 3 g protein, 7 g carbohydrates, 2.5 g fiber
Hi Lindsay!
ReplyDeleteI too fell in love with that same coconut curry hummus. But not the price since I ate the whole container within a couple sittings. :/ (need the calories though - I'm kind of scrawny)
Anyway, I just made your recipe and though it is still sitting in the food processor, it tastes really great. I made a few modifications - powdered garlic, more tahini, some expeller pressed olive oil. I'm also thinking about adding some diced jalapeños.
THANK YOU for posting this recipe and I can't wait to see what else is on your website. I'm up in the Flathead, by the way!
Janina
I will try this soon, looks delicious! thanks
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