This is actually a copycat recipe.
I had hummus from this company and it was SO delicious.
And the flavor was really easy to replicate.
For less moolah.
There's nothing wrong with being a little thrifty now and then.
Coconut Curry Hummus
Makes ~ 2 cups
1 can chickpeas, drained and rinsed
1 clove garlic, minced
4 oz unsweetened canned coconut milk
2 Tbsp tahini
1/2 cup fresh cilantro leaves
4 tsp yellow curry powder
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp salt
Dash crushed red pepper
Combine all ingredients in a food processor until a smooth puree is formed. For a thinner consistency, add 2-3 Tbsp water.
*Note: due to the saturated nature of coconut milk, this hummus does "set up" a bit when refrigerated. No worries! Just stir prior to serving.
Serve with crudites or pita chips.
Nutrition Info per 1/4 cup: 89 calories, 5.5 g fat, 3 g protein, 7 g carbohydrates, 2.5 g fiber