Approx Time to Make: 15 mins
(The timing doesn’t include rehydrating & cooking chickpeas as you can also use tinned or frozen).
It’s raining here in Spain today, so I’m day-dreaming of past adventures & recreating flavours of Thailand in my hummus bowl.
This is my favourite hummus flavour made with vegan Thai Red Curry Paste (always check for hidden Ingredients such as Nam Pla). I usually swap tahini for peanut butter giving the Thai spices a delicious peanutty hit.
Hummus base ingredients:
🌶️ Rehydrated chickpeas cooked in veggie stock (you can also use tinned/frozen)
🌶️ Save some veggie stock to replace the usual olive oil if like me you prefer oil free
🌶️ 1 clove Garlic pressed
🌶️ Lime or Lemon Juice
🌶️ Peanut Butter (grain free) or Tahini
🌶️ Red Thai Curry paste (Vegan)
I’ve decorated my hummus with fresh mango & pomegranate; chilli and Corriander.
Tags: Asian Food – Comfort Food – Dairy Free – Detox – Gluten Free – Grain Free – Low Fat – Low Sugar – Soya Free – Thai Food