Recently I bought some coconut curry hummus at the store and it was delish. But it was also high in sodium and a few other additives that I prefer not to eat.
Since I now have a new Vitamix, I’ve been trying to make all of the dips and sauces that I used to buy. I’m much healthier knowing exactly what I’m eating.
After a little experimenting I modified the Vitamix Hummus recipe to more closely resemble the coconut curry hummus I had purchased. We had friends over for a party last weekend where I served this, and everyone raved about it. Deborah, this one’s for you!
Coconut Curry Hummus
2 15oz cans or boxes of chickpeas* (one drained, one with its liquid)
1/4 cup raw sesame seeds
1/4 cup tahini
1/4 cup shredded, unsweetened coconut flakes
1/4 cup lemon juice
2 TBSP coconut oil
3 cloves garlic
1 TBSP cumin
2 tsp curry powder (or more to taste)
2 tsp smoked paprika
1 tsp turmeric
pinch of smoked salt
*I use Whole Foods 365 brand organic, no sodium added, boxed garbanzo beans
Combine all ingredients in the order listed into Vitamix, blender, or food processor and blend on high for one minute. Use the Vitamix tamper to push all ingredients down into blades.
With a regular blender you may need to stop a few times, using a wooden spoon to push everything down, or use pulse mode. If it’s too thick you can add more lemon juice or coconut oil.
Serve with organic cucumber spears, carrot and celery sticks, and cherry tomatoes.
Makes 4 cups, keep refrigerated for up to a week.
This makes a great mid-afternoon snack or party appetizer. Enjoy! Leave a post to let me know how you like it?