Thai Coconut Curry and Beetroot Hummus Platter
Ingredients
- 1 1/2 cups cooked chickpeas (or canned. Rinse well)
- 3 cloves garlic, minced
- 2-3 tablespoons of tahini
- 3 tablespoons fresh lime juice
- 1-2 tablespoons Thai vegan yellow curry paste (more or less depending on spice preference)
- 1/4 cup + 1 tablespoon full-fat coconut milk
- Water to thin, if necessary
- Salt and pepper, to taste
Beetroot components
- 1 medium raw chopped Beetroot
- 1 tsp cumin powder
- 4 tbsp of tahini (instead of 3)
- 1/3 cup water or more if needed
Preparation
Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk in a food processor and whirl away until smooth.
If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
Taste the hummus and add more curry paste if desired; season with salt and pepper.
Beetroot adaptation
Follow the above instructions but eliminate curry paste and coconut milk.
Add 1 medium raw chopped beetroot and 1 tsp cumin powder.
Use 4 tbsp tahini instead of 3 and add 1/3 cup water or more if needed.
Blend everything until smooth.
