Cilantro Coconut Curry Hummus

I have a beautiful circle of yoga friends. Every Wednesday night we meet for yoga, then we go for wine. We’ve been doing this every Wednesday night for years and it’s made Wednesdays the night we all look forward to every week. We have laughed and cried together and shared so many special moments, birthday celebrations, and quite a few white elephant Christmas parties. We’re always there for each other when something goes wrong too … deaths, illnesses, surgeries, breakups and all the other struggles life brings. I know my yoga sisters will always be there for me.

One of the things I love best about my yoga sisters is they are all foodies. When someone decides tonight’s after-yoga party is at her house, everyone brings something and it’s all soooo good!

This recipe is inspired by my yoga friend Kathy. She served this lovely curried hummus at one of our gatherings. I had never even thought to add curry to hummus until I tasted hers … and then I was hooked. I decided I needed to try this at home. This was a long time ago. Suddenly, this weekend, I decided I had to make it. But did I think to ask Kathy how to make her hummus? Nope, I just winged it. I do really like how it turned out, but I’m curious how Kathy makes her curried hummus. Mine tastes different.

I happened to have some light coconut milk left after making my Cauliflower Curry, so I decided to try using it in my hummus. The coconut milk doesn’t really contribute much flavor since this hummus has a LOT of taste going on, but I think it adds creaminess to the texture.

Cilantro Coconut Curry Hummus

• Prep Time: 10 minutes
• Total Time: 10 minutes

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Ingredients

Scale 1x2x3x

• 1 15-oz. can cooked chickpeas (garbanzo beans)
• Juice of 1 lemon
• 2 – 5 cloves garlic, peeled
• 1 Tablespoon tahini (sesame seed paste)
• 2 Tablespoons extra virgin olive oil
• 1/4 cup light coconut milk
• About 3 teaspoons curry powder (more or less to taste)
• A small handful of fresh cilantro leaves and tender stems
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon finely chopped hot peppers (such as jalapeno, use more or less to taste)
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon

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Instructions

1. Blend all ingredients in a mini food processor or small blender until smooth.
2. Adjust seasonings to taste and blend a little more.
3. Serve with pita chips or veggies, drizzled with a little olive oil and garnished with cilantro. Makes a nice spread for pizzas, wraps, and sandwiches too.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was posted at The Wednesday Roundup, Full Plate Thursday, Gluten Free Friday, Weekend Potluck, Let’s Get Real and Hearth & Soul Bloghop.