Recently I bought some coconut curry hummus at the store and it was soooo delish. But it was also high in sodium and a few other additives that I prefer not to eat.
Since I’m always looking for new things to make in our Vitamix, I’m trying to make healthier versions of all of my fav dips and sauces that I used to buy. And I feel so much better 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. You could also make your own from scratch, soaking them overnight before cooking them. Dr. Weil says, “To further reduce the gas-producing properties of beans, add a large strip of dried kombu seaweed to the pot of beans and water prior to boiling. Remove the kombu once cooking is finished. You can find kombu in your local natural foods store or in ethnic markets.”
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?