One of my favorite memories this summer was an afternoon spent at my friend’s boat in a Lake Michigan harbor. It was perfection. We didn’t take the boat out, we just sat in a float chatting, eating, and sipping on champagne. Oh, and admiring the city skyline. I can’t believe I have lived in this city for almost 9 years and have never been in the harbor. Of course, the champagne fit the nautical theme.
To snack on, I brought Pioneer Woman’s Restaurant Style Salsa, which is incredibly easy and delicious, and this Coconut Curry Hummus. Coconut and curry is one of my favorite flavor combinations, but it is not overpowering in this recipe. The hummus was great with fresh veggies, pita chips, and crackers. I think it would be great as a spread on a chicken sandwich as well.
The coconut flavor in the hummus comes from the thick coconut cream found at the top of a can of coconut milk before you stir or shake it. I have no idea if that is what it is actually called, FYI. Since you are only using two tablespoons you still have a full can of coconut goodness to use. Might as well use it in another recipe. Here are a few of my favorites.
Shrimp and Arugula Pesto Grilled Pizza
Thai Chicken Noodle Soup
Coconut Curry Grilled Pineapple
Coconut Curry Fish
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Coconut Curry Hummus
Lindsay at Perfecting the Pairing
· 1 can chickpeas, drained and rinsed
· 2 Tb tahini, stirred
· 2 Tb coconut cream (the thick stuff at the top of the can before stirring or shaking)
· 3 tsp Madras curry powder
· ½ tsp salt
· ½ cup fresh lime juice
· ½ cup cilantro leaves
· 1 dash cayenne pepper
· ¼ cup olive oil
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. Once the mixture is combined slowly add the olive oil through the chute at the top while the machine is running.