This Thai Curry Hummus may sound a bit exotic, but fresh herbs with a splash of lime create a savory and mellow blend for this dip!
Ingredients:
1 can chickpeas, drained
2 cloves of garlic
3 ½ tsp Thai curry paste
1 shallot, chopped
½ cup coconut milk
2 tablespoons basil
2 tablespoons cilantro
2 tablespoons lime juice
Salt to taste
Directions:
Drain and rinse chickpeas and toss into your blender. Add the rest of the ingredients and blend until mixture is a smooth and dippable. Transfer to a serving bowl, garnish with basil and cilantro, if desired. Serve with The Daily Crave Pink Himalayan Salt Quinoa Chips and enjoy!
