Name: Coconut Curry Hummus
Prep time: 10 min
Yield: 8 servings
Cuisine: American,Indian,Middle-Eastern
Ingredients: 2 15oz. cans chickpeas ($1.38); 2 cloves garlic, minced ($0.16); 1/4 cup tahini ($0.85); 1 lime (2 Tbsp juice, 1/2 tsp zest) ($0.69); 1.5 Tbsp curry powder ($0.45); 1/2 tsp salt ($0.03); 1 cup coconut milk ($1.18)

This Coconut Curry Hummus throws a new twist on the traditional dip with creamy coconut milk, vibrant lime, and warm curry spices.

Ingredients

2 15oz. cans chickpeas ($1.38)

2 cloves garlic, minced ($0.16)

1/4 cup tahini ($0.85)

1 lime (2 Tbsp juice, 1/2 tsp zest) ($0.69)

1.5 Tbsp curry powder ($0.45)

1/2 tsp salt ($0.03)

1 cup coconut milk ($1.18)

Instructions

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.

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.

3 Taste the hummus and add more salt, lime, or curry powder to taste.