Thai Green Curry Hummus

Thai Green Curry Hummus, a unique hummus recipe this is such a charming recipe that once you've tried it I am pretty sure your taste buds will demand again and again. The combination of tangy, spicy and sweet flavours are an adventure for your senses and will leave you happy. The tang of kaffir lime leaves and lime juice, sweetly creaminess of coconut milk and spicy kick of green chilies and heavenly fragrance of this dish, all one in a bowl, happiness for your taste buds, belly, and the soul.

While kids were at home for their 4 weeks holiday, certainly there were a couple of things on the rota, one is catching up with the box set and preparing copious dishes for hungry kids - breakfasts, lunch, dinners, and snacks. A hummus is one of our favourite snack items when it comes to a healthy option. We have demolished many delicious and interesting hummus recipes in the past, be it a sumac hummus , Baingan Bhartha (roasted aubergine spicy) hummus or roasted garlic hummus and this time Thai inspired hummus was on the table to savor.

We love hummus,now and then I like to prepare a small batch of it - delicious, healthy, easy and quick recipe and versatile, Not just only for as dip but it can be used as a hearty-healthy sandwich spread, pour it as salad dressing or stir in a hot pasta or noodle bowl, whatever way you use it you're going to have a good meal out of it.

Hummus is one dish which I love to prepare as it is a very customised dish, where you can add different seasonal ingredients and make your own or take a small inspiration from the other cultures and create a fusion recipe as long as you stick to base of chick peas, lime/lemon, and garlic, then add any substitution. In this recipe, regular hummus is infused with a Thai green curry paste. I have used coconut milk instead of tahini and some basil leaves. Thai Green Curry Hummus turned out fabulous!

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Thai Green Curry Hummus

by Jagruti September-5-2017

Thai Green Curry Hummus - in this recipe regular hummus is infused with a Thai green curry paste, coconut milk, and basil leaves.Little creamier, sweeter, spicy and tangy at the same time. Great with toasted pitta bread, crackers or vegetable crudites.

Ingredients

• 250g Boiled and drained chickpeas
• 2 Garlic cloves
• 3-4 Tsp. Thai green curry paste - recipe here
• 1 Spring onion chopped
• 100-125 ml coconut milk
• Sea salt
• 3 Tbsp. Fresh basil and coriander leaves
• 2 Tbsp. Lime juice
• 1 Tbsp. Coconut oil

Instructions

Place everything in a blender except coconut oil and blend until you get a nice smooth paste.Transfer to a bowl. garnish it with basil, coriander leaves, and coconut oil.Serve and enjoy!

Details

Prep time: 5 mins Cook time: 3 mins Total time: 8 mins Yield: 1 big bowl