During the summer months, it’s rare that I crave a large meal. Instead, I eat lots of smaller meals, and pick at fruit, smoothies, dips, breads or homemade goodies in between.
One of my favourite things to make right now is hummus. Creamy, delicious, versatile and incredibly nutritious, hummus is the perfect essential to have in your fridge over the summer!
There are also all kinds of different flavours you can add to hummus – red pepper, roasted carrot, paprika. Or, my new favourite, Thai Curry Hummus.
It might sound strange, but hear me out!
Creamy, spicy and utterly delicious, this Thai Hummus (well, I say hummus – it’s more Thai Spiced Chickpea Dip, but that just have the same ring to it…) is my latest collaboration with Vita Coco, and is the perfect dish to snack on over the summer.
Made using Thai curry paste, lime juice and a touch of coconut milk (Vita Coco), it packs in a lot of flavour for a simple dip.
However, it’s still incredibly versatile – you can spread it on fresh bread or toast, use it in Buddha bowls, slather on homemade bean burgers for some extra spice, or simple use as a dip with crudités and crackers.
If you can’t tolerate chickpeas, then feel free to substitute for a different white bean, such as butter beans.
Thai Curry Hummus
- Makes one jar –
- 3.5 tbsp tahini
- 1-2 garlic cloves, minced
- One tin chickpeas, drained
- Juice 1-2 limes (to taste)
- Zest one lime
- 1-1.5 tbsp Red Thai Curry paste (homemade or shop-bought)
- 3-4 tbsp Vita Coco Coconut Milk (I used Light)
- Salt and pepper, to taste
Place the tahini, lime juice, lime zest and garlic in a blender and blitz for one minute or so, scraping down the sides, until creamy and well combined
Add in the remaining ingredients (start with a splash of coconut milk and add until you reach desired consistency) and blitz smooth, adjusting spice as desired. Season to taste.
Store in airtight containers until ready to eat with crudités of choice, fresh bread, crackers or toasted pitta.