Thai Green Curry Hummus (vegan & gluten-free)

Gorgeous photo courtesy of Anna Pelzer (graphic by Nia Seney) of Vegan Creative

Gorgeous photo courtesy of Anna Pelzer (graphic by Nia Seney) of Vegan Creative

This is a recipe I originally created for Ziggy Marley's organic food line, but it also ended up in my cookbooks. I still remember how excited I was when I first came up with it - it's like all the flavors of a delicious Thai meal in one delicious dip! 

Ingredients:

  • 2 cups chickpeas, cooked and drained
  • ¼ cup plus 2 tablespoons fresh lime juice
  • ¼ cup coconut oil
  • ¼ cup fresh basil
  • ¼ cup water
  • 2 teaspoons green curry paste (such as Thai Kitchen brand)
  • 1 teaspoon sea salt

Place all of the ingredients in a blender and blend until smooth and creamy. Store in an airtight container, refrigerated, for several days.

 Serves: 4/GF/SF/Blue (according to the guidelines in my Be Radiant program and books)