Coconut Curry Hummus Recipe
YIELD
2 cups
TIME
Active Prep: 10 min
INGREDIENTS
- 1 (15 oz.) can garbanzo beans
- 1/4 cup plain low-fat yogurt
- 1/4 cup lime (or lemon) juice
- 1/4 cup coconut or olive oil
- 3 Tbsp. tahini
- 3 Tbsp. shredded, unsweetened coconut
- 2 Tbsp. Coconut Milk Powder
- 1 Tbsp. plus 1 tsp. Medium Yellow Curry Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Minced Garlic
- Crushed Aleppo Chiles, to garnish (optional)
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DIRECTIONS
Combine all ingredients in the bowl of a food processor and blend for 30 seconds. Scrape down sides and puree for an additional 45 seconds, or until smooth. Serve immediately or chill in a covered container.
SERVING SUGGESTIONS
Use as a spread for sandwiches and wraps or as a dip with plantain chips, pita bread, or fresh vegetables.
Adapted from Bonnie Milzer
NUTRITION