Red Curry Hummus

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Thai Kitchen Coconut Milk 1/4 cup
Thai Kitchen Red Curry Paste 40 mL
Chick peas drained and rinsed 1 can
Fresh lime juice 2 tbsp
Fresh cilantro chopped 2 tbsp
Ponzu sauce 1 tbsp
Salt 1/2 tsp
Olive oil 1/4 cup


Bring to a boil Thai Kitchen Coconut Milk, Thai Kitchen Red Curry Paste and Ponzu sauce, reduce heat and simmer sauce for 5 minutes. Remove sauce from heat and chill. In a food processor puree the chick peas with lime juice and red curry sauce. Slowly add olive oil. Remove hummus from food processor and fold in the finely chopped cilantro. Refrigerate in a sealed container.

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