|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|
|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.