American•indulgent
Coconut Curry Hummus
This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 15oz. cans chickpeas ($1.38)
- 2 cloves garlic, minced ($0.16)
- 1/4 cup tahini ($0.85)
- 1 lime (2 Tbsp juice, 1/2 tsp zest) ($0.69)
- 1.5 Tbsp curry powder ($0.45)
- 1/2 tsp salt ($0.03)
- 1 cup coconut milk ($1.18)
Instructions
- 1
Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk.
- 2
Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.
- 3
Taste the hummus and add more salt, lime, or curry powder to taste.