Shelby sent me a text picture of a tub of Thai Coconut Curry Hummus.  Oh YES!! How brilliant!  Hummus is the perfect vehicle for flavor creativity.  I was in the kitchen the next day coming up with my own version.  After the rave reviews it received from my taste testers (in this case my work family) I decided to share it with you.

I incorporated the coconut flavor in layers.  To the garbanzo beans I added coconut milk, shredded coconut, tahini, sriracha, garlic, shallot, lime, and coconut oil.

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Thai Coconut Curry Hummus

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

• 2 cans organic garbanzo beans drained & rinsed
• 2 Tbl. tahini
• 1 Tbl. sriracha hot sauce
• 4-5 garlic cloves
• 1 small shallot
• 2 Tbl. shredded coconut
• 1/2 tsp. yellow curry powder
• 1/2 tsp. salt or to taste
• 1/2 cup coconut milk
• juice of one lime
• zest of one lime reserved for garnish
• 1/ – 1/3 cup coconut oil warmed until liquid

Instructions

• In the bowl of a food processor or blender add all ingredients except lime zest and coconut oil. Pulse or process until blended.
• With processor running drizzle in coconut oil until desired consistency is reached. Continue to blend until smooth and creamy. Adjust salt to taste. Garnish with lime zest.
• Store in refrigerator. Hummus will be very firm when chilled. Warm slightly to serve

The post Thai Coconut Curry Hummus appeared first on Lemony Thyme.

Shelby’s Yummus Hummus {Roasted Garlic & Herb}

If my kid had a signature recipe it would have to be her Yummus Hummus.  She started making it several years ago as she discovered a new passion for ‘real’ food.  This recipe was something she could make completely from scratch.  She actually took great pride in soaking the garbanzo beans overnight and getting up in the morning to make a batch before heading off to work.  I remember always hoping she would leave a little behind for mom.

I recently decided to give homemade hummus a go.  Let’s just say my first attempt did not compare to what I remember swiping from the food processor bowl as Shelby went out the door in the mornings.  So I did what any good mother would do.  I called my kid and begged her to come by and teach me how to make ‘her’ Yummus Hummus.

Because I wanted to incorporate roasted garlic, I prepared that ahead of time.  I had plenty of garbanzo beans left over from my attempt the day before.  Who knew an entire bag of garbanzo beans makes enough hummus to feed…oh 30 or so people.  I still have so much to learn.

I did learn that the key flavor ingredients are the garlic (roasted or not) and fresh lemon juice.  The key to creaminess is olive oil.  It seems I was being a bit stingy with the olive oil on my first attempt.  It got much better after Shelby arrived.

I chose to add a tablespoon of minced fresh herbs to our Yummus Hummus.  I also saved a few cloves of roasted garlic for the top, along with a drizzle of Paprika Oil.  It was a wonderful combination and far better than any store bought variety.

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Shelby’s Yummus Hummus {Roasted Garlic & Herb}

Course Appetizer

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Author Shelby with Lemony Thyme

Ingredients

• 1 1/2 cups presoaked and cooked garbanzo beans or canned
• 5-6 roasted garlic cloves or 3 raw garlic cloves
• juice of 1 lemon
• 1 Tbl. fresh herbs minced (like lemony thyme, sage, rosemary)
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne
• 1/4 tsp. freshly cracked pepper
• 1/3 cup olive oil
• pita bread to serve

Instructions

• In the bowl of a food processor combine beans, garlic, lemon juice, herbs and seasonings. Pulse several times, scrapping down the sides, then with the processor running slowly drizzle in olive oil. Continue processing until smooth and creamy. Adjust seasonings to taste.
• Serve with pita bread wedges or chips.

The post Shelby’s Yummus Hummus {Roasted Garlic & Herb} appeared first on Lemony Thyme.