Can we please talk about hummus for a minute? That ish is goooooood! I am personally obsessed with its creamy texture and savory flavor! It is one of the most versatile of foods because you can eat it as a dip, a spread, a salad dressing, a pasta sauce, and so much more! It also rocks because it is light on calories versus its competitors and loaded with protein! If I ever get tired of the plain version I spruce it up and BAM! New and exciting flavors for my taste buds! Do you like how I channeled my inner Emeril there with the old school “bam”……get it???
Anyways, this particular version of hummus is rich and bold on flavor. It has hints of coconut and is packed with curry spices like turmeric and red pepper to transform the chickpeas into an exotic dish with a kick.
Makes: About 1 ½ cups…or so…(I didn’t measure it out and I ate a lot as I went)
What you’ll need:
1 can garbanzo beans (chickpeas)
1/3 cup Tahini
1/4 cup coconut oil
1/4 tsp curry powder (I used EarthFare’s brand)
1/4 tsp salt –maybe more depending on your taste
1/4 tsp black pepper
1/4 tsp red pepper
1/8 tsp cumin
1/8 tsp coriander
1/4 tsp paprika
How to make:
- Drain and rinse can of garbanzo beans.
- Place all ingredients except paprika in blender or food processor.
- Taste mixture, add spices as needed. The red pepper and salt are the biggest changes for me. I used more of both, particularly the red pepper because I like it HOT!
- Transfer mixture into serving dish, sprinkle paprika on top, and serve immediately. Or, you could transfer into an oven safe dish and heat for 10 minutes on 375 degrees and then broil for 2 minutes at the end for a hot version. I do not recommend chilling this hummus recipe as the coconut oil hardens and the creaminess becomes….well, not creamy. Still tastes great, but becomes firm when chilled.