Coconut Curry Hummus Recipe

Name: Coconut Curry Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Can) Chickpeas, Drained And Rinsed; 2 Tablespoons Tahini; 4 ounces, fluid Unsweetened Canned Coconut Milk; 1 clove Garlic, Minced; 1/2 cups Fresh Cilantro Leaves; 4 teaspoons Yellow Curry Powder; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Ground Ginger; 1/2 teaspoons Salt; 1 dash Crushed Red Pepper Flakes

Servings: persons

1 can (15 Oz. Can) Chickpeas, Drained And Rinsed
2 Tablespoons Tahini
4 ounces, fluid Unsweetened Canned Coconut Milk
1 clove Garlic, Minced
1/2 cups Fresh Cilantro Leaves
4 teaspoons Yellow Curry Powder
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Ginger
1/2 teaspoons Salt
1 dash Crushed Red Pepper Flakes

1
Combine all ingredients in a food processor, put the lid on and pulse until a smooth puree is formed.
2
For a thinner consistency, add 2-3 tablespoons of water.
3
*Note: Due to the saturated nature of coconut milk, this hummus does set up a bit when refrigerated.
4
No worries!
5
Just stir prior to serving.
6
Serve with crudites or pita chips.
7
Nutrition Info per 1/4 cup: 89 calories, 5.5 g fat, 3 g protein, 7 g carbohydrates, 2.5 g fiber

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (15 Oz. Can) Chickpeas, Drained And Rinsed, 2 Tablespoons Tahini, 4 ounces, fluid Unsweetened Canned Coconut Milk, 1 clove Garlic, Minced, and more.

Yes, Coconut Curry Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Hummus

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