Description
Coconut Curry Hummus is great with veggies and crackers and as a spread on a sandwich.
Ingredients
- 15 ounces, weight Canned Chickpeas, Drained And Rinsed
- 2 Tablespoons Tahini, Stirred
- 2 Tablespoons Coconut Cream (the Thick Stuff At The Top Of The Can Before Stirring Or Shaking)
- 3 teaspoons Madras Curry Powder
- ½ teaspoons Salt
- ½ cups Fresh Lime Juice
- ½ cups Cilantro Leaves
- 1 dash Cayenne Pepper
- ¼ cups Olive Oil
Preparation
In the bowl of a food processor add the drained and rinsed chickpeas, tahini, coconut cream, curry powder, salt, lime juice, cilantro leaves and cayenne. Pulse until combined, scraping down the sides of the bowl a time or two. Once the mixture is combined slowly add the olive oil through the chute at the top while the machine is running. Process until combined. Serve!
