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Coconut Curry Hummus
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Description
Oh man, oh man, oh man …
Ingredients
- 1 can (15 Oz. Can) Chickpeas, Drained And Rinsed
- 2 Tablespoons Tahini
- 4 ounces, fluid Unsweetened Canned Coconut Milk
- 1 clove Garlic, Minced
- ½ cups Fresh Cilantro Leaves
- 4 teaspoons Yellow Curry Powder
- ½ teaspoons Ground Cumin
- ½ teaspoons Ground Ginger
- ½ teaspoons Salt
- 1 dash Crushed Red Pepper Flakes
Preparation
Combine all ingredients in a food processor, put the lid on and pulse until a smooth puree is formed. For a thinner consistency, add 2-3 tablespoons of 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
More Recipes from Lindsay {Eighty Twenty Dietitian}
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