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!


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


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!