You can never get too much hummus. We make so much hummus that we should start selling it. Seriously. Like open up a store and just start selling the stuff!
We love to vary our hummus and have made quite a few different varieties. Trying new flavors is always fun! Sometimes it gets a little “meeh”, while other times it just gets WOW. It never gets bad. Does bad hummus even exist?
The other night I got a huge red curry craving, which is one of my absolute favorite dishes. Of course, I can never make the red sauce like they do in Thai restaurants, but it’s good anyway. Well, I didn’t have coconut milk in the house, nor tofu, so I was very disappointed until I found out that hey, maybe I can make a red curry hummus, and have it in a wrap or something? Yes! And so I invented the Thai hummus.
Later I saw that some American bloggers had come up with the same idea, so I was not as original as I first thought, but at least the idea itself came from my own imagination! Here is our latest hummus creation. Thai red curry! Use it in wraps, dip it all in it, have it as a pizza sauce, butter on everything!
Ingredients for a large bowl:
- 2 cans of chickpeas, rinsed
- 3 cloves of garlic
- 2 tbsp of tahini
- 2 tbsp red curry paste (available in regular stores or international stores, start off with 1 tbsp if you or your guests are very delicate)
- 1 tbsp lemon juice
- A pinch salt and pepper
- 3-4 tbsp coconut milk, can be replaced with other plant milk or water
- Coriander for decoration, or you can mix in chopped coriander in the hummus by hand after the blending
This is how you do it:
- Pour all the ingredients (except coriander) into the Vitamix or a food processor and run to a smooth batter. Add liquids as needed, but be sure not to have too much because mushy hummus is less good then notmushy ones. Should that happen, blend in some more chickpeas, or you can use it as a pasta sauce!
- Put the finished product into a serving bowl. Serve with fresh chilli and chopped fresh coriander if you want. Keep a spoon available for sneak tasting, between us – we always do that with hummus.