Green Curry Hummus

This green curry hummus is made with green curry paste, lime zest, lime juice, garlic, cilantro, coconut milk, and tahini. It’s then garnished with chopped peanuts, cilantro, and lime slices! It’s an incredibly flavorful and fun take on your regular hummus!

This might be the best hummus I’ve ever tasted. And I’ve eaten a LOT of hummus. It’s pretty much my go-to snack before dinner and has been for years. Or really any time of day, for that matter. The curry flavors in this are to die for and it’s so creamy, thanks to a special trick!

That special trick is to *peel* the chickpeas. I know it sounds like a huge pain, and it kind of is, but it is the secret to getting the creamiest, smoothest hummus. I actually find it somewhat therapeutic, in a weird kind of way.

You can judge me.

Now this step is not required by any means, but I’d highly recommend doing it for extra creamy hummus!

Another thing that makes this hummus extra delicious is the toppings! I don’t need to be a broken record for the 2498242th time, but I really love texture and extra flavor piled onto things.

I drizzled the hummus with coconut milk, and sprinkled it with extra chickpeas and chopped peanuts! And then garnished it with lime slices and cilantro. So delicious.

Curry flavors are seriously the best. Coconut milk curries like this one are one of my favorite healthy comfort food meals!

The creaminess is unreal. I’m always so happy when I decide to peel my chickpeas and take that extra time to make the hummus extra perfect.

This is such a delicious spread on sandwiches too. You can really do anything with it! I add it to my salads or bowls, spread it on toast, and dip veggies and chips in it of course!

I forgot to mention that I drizzled the hummus with a little extra olive oil. Also, olive oil just autocorrected to “love oil” and it made me laugh. I think love oil is an appropriate name. Who else loves a really good quality olive oil?

Favorite hummus EVER.

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Green Curry Hummus

This green curry hummus is made with green curry paste, lime zest, lime juice, garlic, cilantro, coconut milk, and tahini. It's then garnished with chopped peanuts, cilantro, and lime slices! It's an incredibly flavorful and fun take on your regular hummus!

Course Appetizer

Cuisine Thai

Prep Time 30 minutes

Total Time 30 minutes

Servings 8

Author Molly | Spices in My DNA

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 oz (Pack of 6) 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. Combine chickpeas, lime zest, lime juice, garlic, cilantro, curry paste, coconut milk, tahini, red pepper flakes, salt, pepper, and red pepper flakes in a food processor. Process until pretty finely ground, then stream in the olive oil gradually while running the processor until super smooth and creamy. I like to purée mine for a few minutes at least! Taste to season with salt and pepper.

2. Add hummus into a serving bowl and top with extra chickpeas if using, a sprinkle of red pepper flakes, a drizzle of olive oil, a drizzle of coconut milk, chopped peanuts, chopped cilantro, and lime slices!

3. Serve with your favorite veggies, pita bread, and pita chips!

Recipe Notes

*I peel the thin skin off my chickpeas because it yields a super creamy, smooth hummus. This takes a little bit of time, but it is optional!