Coconut Curry Hummus
MethodFood Processor
Blend Time~1¼ min
Yield3 Cups
Ingredients
Pine & Pepper Spices
1½ Tbsp. + 1½ tsp.Medium Yellow Curry Powder (Salt-Free)
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¾ tsp.Kosher Salt
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¾ tsp.Minced Garlic
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To garnishCrushed Aleppo Chiles (optional)
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- 1½ (15 oz.) cansGarbanzo beans, drained
- ⅜ cupPlain low-fat yogurt
- ⅜ cupLime (or lemon) juice
- ⅜ cupCoconut or olive oil
- 4½ Tbsp.Tahini
- 4½ Tbsp.Shredded, unsweetened coconut
- 1½ Tbsp.Coconut Milk Powder
Directions
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1
Combine all of the ingredients except the Aleppo Chiles in the bowl of a food processor.
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2
Blend for 30 seconds, scrape down the sides, then continue blending for another 45 seconds, until completely smooth and silky.
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3
Serve immediately, or transfer to a sealed container and chill until ready. Makes 3 cups.
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4
Use as a spread for sandwiches and wraps, or set out as a dip with plantain chips, warm pita, or fresh vegetables. Finish each bowl with a sprinkle of Crushed Aleppo Chiles and an extra drizzle of coconut oil.
