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!
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 books)