To be honest with you, I eat a ton of Thai food. I’m a regular at a couple of local joints. Actually, I eat a lot of Asian food generally. It’s probably my favorite type of food, if pressed. And curry? That’s my jam. This hummus is Thai-inspired and uses lemongrass, which is a newer spice to me. But it’s mild and easily blends in with the curry and coconut flavor in this coconut lemongrass curry hummus.
Hummus is one of those dishes that is SO EASY to make. Just whizz it up in the food processor and you’re done. I love how it can translate into an appetizer, a side dish, a sandwich spread, or just dinner with a bunch of crackers or veggies.
Check out this Butternut squash hummus if you’re looking for a milder, fall-inspired taste.
Another reason this dish is cool is that all of the ingredients can be stored as long as you want until you’re ready to use them. Stock up on some coconut milk, canned chickpeas, and a jar of curry and you’re ready for any company at any time.
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Ingredients
- 15 oz can of chickpeas, drained and rinsed
- 1/6 cup (40 ml) red curry paste (one 4 ounce jar)
- 1/3 cup (78 ml) unsweetened full-fat coconut milk
- 1 tsp garlic powder
- Juice of half a lime
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp dried lemongrass, chopped finely
- Optional garnish: thai basil leaves, torn or chopped
Instructions
- Add chickpeas, curry paste, coconut milk, garlic powder, lime juice, lemongrass, salt, and pepper into a food processor. Pour ½ cup of coconut milk over the top and cover.
- Puree until very smooth and creamy.
- Garnish with Thai basil leaves, if desired, and serve with crackers, veggies, or other dippables. I used Ak-Mak crackers.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
