Coconut Curry Hummus - Hello Friends Recipes Tips, In the article you read this time with the title Coconut Curry Hummus, We have prepared well for this article you read and download the information therein. hopefully fill posts Article Asian, Article Beans and Legumes, Article Dips and Spreads, Article Featured, I hope you write this you can understand. Well, happy reading.

Title : Coconut Curry Hummus
link : Coconut Curry Hummus

Coconut Curry Hummus

I bring hummus to everything.  Dinner at a friend's house, hummus.  BBQ or picnic, hummus.  Pot-luck at work, hummus.  I have my usual hummus that a bring, which is a traditional hummus topped with spices and pine nuts (find it here).  And I also have a few other hummuses (hummi?) in my arsenal:

Spicy Buffalo Wing Hummus
Roasted Red Pepper Hummus
Lentil and Cashew Hummus
Green Split Pea Hummus
Chive Hummus

A friend of mine, who happens to work at Total Wine (essentially Costco for beer, wine, and liqour) invited me over for apps and beer tomorrow evening.  So what am I bringing?  Hummus of course!  For this hummus, I didn't want to take the time to soak and cook chickpeas, so I chose to use yellow split peas, which cook up in under an hour.  I was also out of tahini, so in go the raw cashews!  Add some spices and voila!  Curry hummus!

Coconut Curry Hummus
Time: 40 minutes prep, 5 minutes blending
Servings: party-size servings

Ingredients:
        1 cup dried yellow split peas (about 3 cups cooked)
        3/4 cup lite coconut milk (from the can)
        1/2 cup raw cashews
        1/4 cup low-sodium soy sauce
        3 Tbsp curry powder
        1 tsp coriander
        1 tsp smoked paprika
        1/2+ tsp cayenne pepper, to taste (optional)
        1/2 tsp ground ginger
        1/4 tsp onion powder
        1/4 tsp garlic powder

Instructions:
1.)  To cook the dried yellow split peas, rinse and sort the peas.  Put the peas in a pot with three cups of water and heat to a boil.  Reduce heat and simmer, uncovered for 30-40 minutes, until all of the water has been absorbed or has evaporated.  Stir occasionally over the last 10 minutes to ensure the peas don't stick to the pan and burn.  Allow to cool.
2.)  In a food processor, add all ingredients along with the cooled split peas.  Process until smooth and creamy, adding additional coconut milk and cayenne pepper to reach the desired texture and spiciness.
3.)  Top with sprinkled paprika and serve as a veggie and chip dip.  It can also be used as a sandwich or wrap spread.

Amy's Notes:
After finishing this recipe, I used the hummus to make collard green veggie wraps.  With a little bit of siracha added, it was delicious!
This recipe makes quite a bit, so feel free to halve the recipe if you don't go through hummus so quickly.
If you don't happen to have yellow split peas, any other type of bean will do, but it won't have quite that curry-yellow color in the end.

So is Article Coconut Curry Hummus

that is all articles Coconut Curry Hummus this time, hopefully can provide benefits to all of you. Okay, see you in another article post.

You now read the article Coconut Curry Hummus with the link address https://recipenewbie.blogspot.com/2014/06/coconut-curry-hummus.html

Tweet