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.
Servings: 8 1/2 cup each
- 2 15 oz. can 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
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.
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.
Taste the hummus and add more salt, lime, or curry powder to taste.