I scream, you scream… We all SCREAM hummus!!!! I’ve said this before, but I’m pretty sure it was about a potato… “I’ve never met some hummus that I didn’t like!” And this hummus recipe is no exception. In fact, it might be one of my absolute favorite flavors!I’ve been home (AL) 3 times in the last 3 months…which has been wonderful! Gaby FINALLY knows and remembers everyone now. She can name ALL of her cousins, uncle, aunts and grandparents. It’s seriously the cutest thing hearing her say, “Un go see Saila (Sailor) and Hopey?!” “I see Sybbie!” OMG – her voice makes me melt. <3
All of this to say, while I was home back in July/August I bought some groceries from Sprouts one day and somehow came home with THIS same flavored hummus. I wasn’t really sure how I was going to like it?! Low and behold I think we ate the whole thing in one sitting… IT WAS AMAZING. SO. Yesterday, Omar wanted a snack… Of course, I had just gone to the grocery store, but didn’t really get “snacky” stuff….because I like to go to Whole Foods and spend way too much money on just VEGGIES. Really, it’s a gift I can’t explain. But! I had the ingredients to make some homemade hummus. Because let’s be honest, homemade is so much better than store-bought, right?!
I made him a plain hummus, which was actually really good, but it got me to thinking about that hummus I bought at Sprouts a few months back. So, I decided to concoct my own version, throw caution to the wind and pray a Hail Mary in hopes that it tasted like the store-bought version! 🙂
OH! Best part of all… This literally takes 5 minutes to make!!! It took me longer to cut up the veggies than it did to make the hummus! AND… let’s say you don’t really care for a curry flavor, but you do love hummus?! Because WHO doesn’t just LOVE hummus?! You can totally omit the curry powder and ground turmeric and make a plain version that is super tasty! I would LOVE to hear your feedback if you make THIS!!
Curry Coconut Hummus
- 1 – 15oz can garbanzo beans, rinsed and drained
- 2 – 3 tbsp tahini
- 1/2 lemon juiced
- 1 – 2 tbsp yellow curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin, optional
- 1/3 cup full-fat coconut milk
- 1 tbsp olive oil
- salt and pepper to taste
- warm water for thinning out if it’s too thick
- Throw everything except the water into a food processor or blender. BLEND until creamy and smooth. If it’s too thick, add a little bit of water a tbsp at a time until you get the right consistency.
- Serve with raw veggies, chips, pita chips, etc…
- Refrigerate any leftover for up to one week.