A creamy, complex hummus with a spicy-sweet finish and the flavors of your favorite curry. I used Mae Ploy's Panang curry paste, but feel free to experiment with other types of curry pastes. To make this recipe vegan, sub in coconut aminos (to keep it gluten-free) or soy sauce.
3tablespoonsshredded or shaved dried & unsweetened coconut
2teaspoonpanang curry paste
2teaspoonsfish sauce
1tablespoonolive oil
¼cupcold water
Instructions
1. Add all the ingredients to a food processor or blender and blend until the hummus is creamy and no chunks of coconut or beans remain.
2. Serve with sweet potato tortilla chips or crackers, veggies, or on a sandwich wrap!
Notes
1. Leftovers will last covered in the fridge for 5-7 days. 2. This hummus does not freeze well. If you're afraid you won't eat it all in time, just half the recipe.