Fibre- and protein-packed hummus is always a healthy option, but recently, this staple snack has been losing its lustre. After tasting a coconut-curry flavour recently, I fell in love all over again. The combination of sweet, tangy, and spicy was so exciting that I immediately went home to hack the recipe.
Healthy spices like curry and turmeric and an interesting array of produce blend together for this Thai twist on the Mediterranean classic. It might not be exactly like the traditional, but it's still sure to satisfy.
- 240 grams chickpeas
45 grams tahini
60 mL water
60 mL lime juice
3 tablespoons dried unsweetened coconut
1 jalapeño, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
- Blend the chickpeas, tahini, water, and lime juice in a food processor.
- Add the rest of the ingredients and blend well until you're left with a hummus that has a smooth, creamy consistency. Serve immediately or store in the fridge for later.
- Serves five.
- Calories per serving