Green Curry Hummus Recipe

Introduction

Green Curry Hummus is a vibrant twist on the classic Middle Eastern dip, blending creamy chickpeas with the bold flavors of Thai green curry. It’s perfect for adding a burst of exotic flavor to your snack or appetizer spread.

Ingredients

• 2 (15.5 ounce) cans chickpeas, drained, rinsed, and peeled*
• Zest of 1/2 a lime
• Juice of 1 lime
• 2 cloves garlic, minced
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons Thai Kitchen Gluten Free Green Curry Paste
• 4 tablespoons canned coconut milk (full-fat works best), plus extra for drizzling
• 1/3 cup tahini
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of red pepper flakes, plus extra for garnish
• 1/2 cup olive oil, plus extra for drizzling
• Extra chickpeas for topping, if desired
• 2 tablespoons chopped peanuts
• Chopped cilantro for garnish
• Lime slices for garnish
• Veggies for dipping
• Pita bread and pita chips for dipping

Instructions

1. Step 1: In a food processor, combine the chickpeas, lime zest, lime juice, garlic, cilantro, green curry paste, coconut milk, tahini, red pepper flakes, salt, and pepper. Process until the mixture is finely ground.
2. Step 2: With the processor running, slowly drizzle in the olive oil and continue blending until the hummus is very smooth and creamy. Purée for a few minutes if you want an extra silky texture. Taste and adjust seasoning with salt and pepper as needed.
3. Step 3: Transfer the hummus to a serving bowl. Top with extra chickpeas if using, a sprinkle of red pepper flakes, a drizzle of olive oil and coconut milk, chopped peanuts, chopped cilantro, and lime slices.
4. Step 4: Serve the green curry hummus with fresh veggies, pita bread, and pita chips for dipping.

Tips & Variations

• Peeling chickpeas helps create an extra smooth hummus; for easier peeling, rub chickpeas between your hands or in a kitchen towel after rinsing.
• For more heat, add an extra pinch of red pepper flakes or a small fresh chili while blending.
• Use light coconut milk if you prefer a lighter texture, but full-fat will give a richer flavor.
• Add a handful of fresh spinach or kale for a green boost without overpowering the curry flavor.

Storage

Store any leftover hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir the hummus and add a little olive oil or coconut milk if it appears thick. It can be enjoyed cold or at room temperature; avoid reheating in the microwave to preserve the fresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green curry paste instead of store-bought?

Yes, homemade green curry paste works wonderfully if you have it on hand. Use the same quantity and adjust to taste depending on its spiciness.

Is it necessary to peel chickpeas for this recipe?

Peeling chickpeas is optional but recommended if you want an ultra-smooth hummus. It takes a bit more time but improves texture by removing the skins, resulting in creamier hummus.

Green Curry Hummus Recipe

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★★★★★

4.8 from 146 reviews

This Green Curry Hummus is a vibrant and creamy twist on the classic Middle Eastern dip, infused with Thai green curry paste and coconut milk for a unique, flavorful blend. Perfect for serving with pita bread, chips, or fresh veggies, it’s a delicious fusion appetizer that combines the rich creaminess of tahini and chickpeas with the aromatic zest of lime, garlic, and cilantro.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: About 3 cups 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Fusion (Middle Eastern and Thai)
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 (15.5 ounce) cans chickpeas, drained, rinsed, and peeled
• Zest of 1/2 a lime
• Juice of 1 lime
• 2 cloves garlic, minced
• 1/4 cup coarsely chopped cilantro
• 2 tablespoons Thai Kitchen Gluten Free Green Curry Paste
• 4 tablespoons canned coconut milk (full-fat works best), plus extra for drizzling
• 1/3 cup tahini
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of red pepper flakes, plus extra for garnish
• 1/2 cup olive oil, plus extra for drizzling

Toppings & Garnishes

• Extra chickpeas for topping, if desired
• 2 tablespoons chopped peanuts
• Chopped cilantro for garnish
• Lime slices for garnish

Serving Suggestions

• Veggies for dipping
• Pita bread and pita chips for dipping

Instructions

1. Prepare the hummus base: Combine chickpeas, lime zest, lime juice, garlic, cilantro, green curry paste, coconut milk, tahini, pinch of red pepper flakes, salt, and pepper in a food processor. Blend until the mixture is finely ground and uniform in texture.
2. Incorporate olive oil: While the food processor is running, slowly stream in the olive oil to emulsify and create a smooth, creamy hummus consistency. Continue to purée for several minutes to achieve an extra smooth texture. Taste and adjust seasoning with additional salt and pepper as needed.
3. Transfer and garnish: Spoon the hummus into a serving bowl. Top with extra chickpeas if desired, a sprinkle of red pepper flakes, a drizzle of olive oil and coconut milk, chopped peanuts, freshly chopped cilantro, and lime slices for a vibrant presentation.
4. Serve: Accompany the green curry hummus with fresh vegetables, pita bread, and pita chips for dipping. Enjoy as a flavorful appetizer or snack.

Notes

• Peeling chickpeas can help make the hummus extra smooth and creamy, but it’s optional.
• Use full-fat coconut milk for the richest flavor and texture.
• Adjust the amount of green curry paste to control the spice level according to your preference.
• This hummus keeps well refrigerated for up to 4 days in an airtight container.
• For a nut-free version, omit the chopped peanuts on top.
• If you don’t have a food processor, a high-powered blender can be used but may require additional liquid for smoothness.

Keywords: green curry hummus, hummus recipe, Thai curry hummus, vegan hummus, gluten free appetizer, creamy hummus, fusion hummus