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Coconut Curry Hummus
This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices.
👥 8 Servings⏱️ Prep & Cook: 10 min⏳ Prep: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk.
garlic, minced ($0.16)2 cloveslime (2 Tbsp juice, 1/2 tsp zest) ($0.69)1curry powder ($0.45)1.5 Tbspcoconut milk ($1.18)1 cup
2
Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.
coconut milk ($1.18)1 cup
3
Taste the hummus and add more salt, lime, or curry powder to taste.
lime (2 Tbsp juice, 1/2 tsp zest) ($0.69)1curry powder ($0.45)1.5 Tbsp
Nutrition Facts
calories
209.61 kcal
fat Content
7.5 g
serving Size
1 Serving
fiber Content
8.68 g
sodium Content
416.06 mg
protein Content
9.59 g
carbohydrate Content
27.88 g
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