Thai Green Curry Hummus (V)
Makes 5 cups
- 11⁄2 cups dried chickpeas, soaked overnight 1⁄4 cup Thai & True Green Curry Paste
- 11⁄2 cups fresh peas, steamed
- 1 tablespoon olive oil
- 4 garlic cloves, peeled and crushed 3⁄4 cup tahini
- 1 cup water
- 1⁄4 cup lime juice
- 1 teaspoon salt
- 1 bunch of cilantro (leaves and stems)
Drain the soaking liquid from the chickpeas. Transfer the soaked chickpeas to a large stockpot and cover with two inches of fresh water. Bring the water to a boil, then reduce the heat to maintain a simmer. Cook the chickpeas for 1 hour, until they are tender but not mushy. Drain the chickpeas and rinse them with cold water.
Add the cooked chickpeas to a food processor along with the Thai & True Green Curry Paste, steamed peas, olive oil, garlic, tahini, water, lime juice, salt, and cilantro. You may need to work in batches depending on the size of your food processor. Blend the ingredients until smooth and creamy. Add more lime juice for extra zing and/or additional water if needed to keep the blades spinning. Adjust the other flavors to taste.
Serve the Thai Green Curry Hummus immediately or cover and refrigerate until ready to serve. Enjoy as a dip with pita chips and sliced veggies or as a spread for your favorite sandwich or wrap.
By Kate Kasbee from Well Vegan