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Amazing 10-Minute Creamy Coconut Curry Hummus

Creamy Coconut Curry Hummus
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Enjoy this smooth, flavorful Creamy Coconut Curry Hummus. Anya brings her artistic touch to this recipe, blending creamy chickpeas with the warm, inviting taste of coconut and curry. It is simple to make and perfect for sharing.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons coconut milk (full-fat, from a can)
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1 clove garlic, minced
  • 1 tablespoon olive oil, plus extra for drizzling

Instructions

  1. Place the rinsed chickpeas, tahini, lemon juice, coconut milk, curry powder, cumin, salt, and garlic into a food processor.
  2. Process the mixture until it begins to look smooth. Stop and scrape down the sides as needed.
  3. While the processor is running, slowly drizzle in the olive oil.
  4. Continue processing for 2 to 3 minutes until the hummus is completely creamy and light. Add a teaspoon of water if the mixture is too thick.
  5. Taste and adjust salt or lemon juice if you prefer.
  6. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil just before serving.

Notes

  • For the best flavor, use full-fat canned coconut milk.
  • If you like a stronger curry flavor, add another half teaspoon of curry powder.
  • Serve immediately or chill for up to three days.

Nutrition

Find it online: https://savorsensations.com/creamy-coconut-curry-hummus-recipe/