Green Curry Hummus
Prep time
Total time
This rich, healthy spread or dip has quite a kick from both the chilies and the green curry. For a milder flavor, you can omit the chili pepper.
Author: Heather Kessler
Serves: about 3½ cups or 16 servings
Ingredients
- 2 15-ounce cans cannellini beans, drained and rinsed (or 3 cups cooked)
- ½ cup sweetened shredded coconut (can sub 3 tablespoons coconut butter, if preferred)
- ⅓ cup cilantro leaves
- ¼ cup lime juice
- 1 clove garlic, coarselly chopped
- 3 tablespoons Thai green curry paste
- 1 tablespoon minced jalapeño or red chili peppers
- 1 teaspoon grated ginger
- ½ teaspoon salt
- ¼ cup plain dairy-free coconut milk beverage or lite coconut milk, or as needed
Instructions
- Add the beans, coconut, cilantro, lime juice, garlic, curry paste, peppers, ginger, and salt to your food processor and process until smooth.
- With the machine running, add the coconut milk beverage as needed through the shoot to get the consistency desired.
- Serve with pita chips or fresh cut vegetables, such as carrots, peppers and broccoli.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/green-curry-hummus