Green Curry Hummus

This recipe for green curry hummus was originally shared with us by Heather Kessler as a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest that we hosted with So Delicious. But since it’s got such a beautiful green hue, I decided to give it a refresh in time for St. Patrick’s Day.

Heather uses a blend of Thai-inspired flavors, including inexpensive green curry paste, to strongly influence the flavor of this bean-based dip. In keeping with the theme, she swaps coconut for the tahini, making this a seed-free spread. It may not be traditional, but I think this green curry hummus still earned its name.

Special Diet Notes & Options: Green Curry Hummus

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally food allergy-friendly.

Heather Kessler

Green Curry Hummus

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This rich, healthy spread or dip has quite a kick from both the chilies and the green curry. For a milder flavor, you can omit the chili pepper.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Calories:

Ingredients Method

Ingredients

  

• 2 15- ounce cans cannellini beans drained and rinsed (or 3 cups cooked)
• ½ cup sweetened shredded coconut can sub 3 tablespoons coconut butter, if preferred
• ⅓ cup cilantro leaves
• ¼ cup lime juice
• 1 clove garlic coarselly chopped
• 3 tablespoons Thai green curry paste
• 1 tablespoon minced jalapeño or red chili peppers
• 1 teaspoon grated ginger
• ½ teaspoon salt
• ¼ cup plain dairy-free coconut milk beverage or lite coconut milk or as needed

Method

 

1. Add the beans, coconut, cilantro, lime juice, garlic, curry paste, peppers, ginger, and salt to your food processor and process until smooth.
2. With the machine running, add the coconut milk beverage as needed through the shoot to get the consistency desired.
3. Serve with pita chips or fresh cut vegetables, such as carrots, peppers and broccoli.

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