Saturday, June 1, 2013

Thai Green Coconut Curried Hummus

I often dream of opening a restaurant.  Sometimes I actually make-believe that I'm shopping for the restaurant when I'm at the grocery or market, planning the day's menu based upon what's in season and looks good.  It's a small pleasure I keep for myself that always brings a smile to my face.

And something that's always on that menu in my head is hummus.

Hummus is one of my favorite things to make - delicious, nutritious, extremely adaptable, and so easy.  You can be creative to the nth degree and add whatever you like to it, using any number of beans or pulses, and aside from something to dip into, it can also be a heart-healthy sandwich spread, a glorious salad dressing, or even served warm as a sauce for food hot off the grill or a bowl of steaming pasta noodles. And while I used to picture that I would offer a hummus of the day, I finally came to my senses and realized that narrowing it down to just one a day would just be plain mean to myself.  No, there would be multiple hummuses of the day, drawing from different seasonal inspirations and different cultures from around the world.  And today's Thai inspired hummus would definitely be in heavy rotation.

Quick fact:  I almost never make the same hummus twice - why would I when I can make each one different and deliciously special in its own way?  But I've done that with this recipe, often in succession.  The spice, the coconut creaminess, the tang of kaffir lime and lime juice - it's an adventure for the senses that always leaves me happily sighing for lack of words.

And beyond this recipe, it is that happiness, of the tastebuds, the stomach, and the spirit, that I really hope to share.

Hummus and local, organic vegetables?  Yes, please!

Thai Green Coconut Curried Hummus with Scallions
Gluten-Free & Vegan

Active Prep Time:  5-10 minutes
Inactive Prep Time: none
Cooking Time:  none
Yield:  approximately 2 cups

(1) 26 oz can garbanzo beans
2 tablespoons tahini
2 cloves garlic, chopped
1 scallion, chopped
2 teaspoons vegan Thai green curry paste
5-7 teaspoons fresh lime juice
1/3 c canning liquid reserved from garbanzo beans
1/3 teaspoon salt 

2-3 tablespoons unrefined liquefied coconut oil

What you need:  Food processor or blender (see *note below), spatula, cutting board, chef knife, small measuring cup, measuring spoons

1.  Drain garbanzo beans, setting aside at least 1/3 cup of the canning liquid.
2.  Combine all ingredients except coconut oil.  
3.  Pulse a few times to just combine the ingredients and then run continuously for a few moments until you have a roughly smooth texture. Stop the processor and scrape down the sides with a spatula as necessary.
4.  Slowly drizzle/drip the coconut oil through the food chute as you run the processor continuously.  Take your time with this step: it's important to achieving the palate-pleasing creaminess that hummus is known for.  How much oil you add is dependent on the texture you're after - less oil, less smooth, less coconut flavor versus more oil, more smooth, more coconut flavor. And while you want the coconut oil to be a liquid, it shouldn't be warm or hot.  If yours is solid to begin with, gently melt it by immersing the container in warm water.   
5.  Can be served immediately but I would recommend transferring the hummus to a container to chill and allow the flavors to come together.  As coconut oil will harden when refrigerated, the texture of the hummus will also reflect that - still creamy and smooth, but firmer than your typical hummus.  Flavors will be best the following day, so try to avoid making any seasoning decisions based on a first taste.  Garnish with a drizzle of extra virgin olive oil or hemp oil and fresh chopped herbs, like scallion, cilantro, basil, or mint.

*Note: if using a blender in place of a food processor, results may be better if you halve your ingredients and make this recipe in two separate batches.

This is such a perfect summer hummus.  I love it served with crisp, fresh root vegetables like daikon, breakfast radishes, carrots, and sweet potato or on a bed of greens.  The hummus itself is so delicious, and keeping its accompaniments simple really allow the richness and the different flavors to sing and riff on the palate.  [insert sound of flavors beatboxing]

I hope you enjoy it as much as I do, and even if you don't find yourself making it again, perhaps it will plant a seed to the endless ways in which you can recreate hummus to suit both the season and your tastebuds.  And if anything, it'll be a preview to the menu at my restaurant probably coming soon to a city that may be close to you.

One day. 
 [wistful sigh with a smile on my face and eyes closed]

No leftovers:  The greatest compliment.


  1. Yummy! I think I must buy a food processor so I can make hummus like you do! I hope you DO open a restaurant. You should!

    1. Thank You! Keeping my sights set on the future while enjoying the present as best I can. And I think you absolutely *should* buy a food processor - it just might change your life. :)

  2. Let us, hummus =) It always hits the spot for me; especially when paired with crisp and lovely vegetables. Restaurant dreams, I know those well and have them memorized. It's always in the works. At the moment, it's just private patrons for me =) I think that we should definitely make a quintet or more of our variations on hummus; when we're with the family in the Pinas, in a few months. Paired with the fresh vegetables from the palengke/bagsakan.....*mind explodes!* =)


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