Appetizers,  Gluten Free,  Recipes,  Vegetarian

Thai Coconut Curry Hummus

Thai Coconut Curry Hummus

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.

Thai Coconut Curry Hummus

Libby with Lemony Thyme
Prep Time 10 minutes
Total Time 10 minutes
Servings 12


  • 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


  • 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

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