Thai Coconut Curry Hummus


1 Cup chickpeas
1/3 Cup tahini
1/4 Cup Roasted Sesame Oil
1/4 Lup lime juice
3 Tbsp dried, unsweetened coconut
1 fresh jalapeño, minced
1 tsp Thai Coconut Green Curry Powder
1/2 tsp Turmeric
1/2 tsp Ground Ginger
Salt to taste


Using the pureé blade in your food processor, blend together the chickpeas, tahini, sesame oil, and lime juice.

Add the rest of the ingredients, one at a time and continue to blend until mixture has the desired smooth consistency.

Can be served right away, or stored in a tightly covered container, in the refrigerator, for up to one week.

Adapted from PopSugar