You can thank my mom for this one. We have a few secret Kinder haus recipes that we guard closely, but this she agreed I could share; and because I’m here to teach you, it didn’t seem right to keep the secret.
My mom created this recipe last summer, on a beautiful Seattle evening, while we sat on her patio and pondered what might tide us over until another of our notoriously late dinners often around 9 pm. Upon first bite, we gave each other that look—the one that says this is one of those recipes: easy, unbelievably good, healthy—the dish you take to a party and everybody asks, You made this?
I considered making you a video . . . but it would have been only ten seconds. This recipe is that simple: Put everything in the blender and voila! When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible. Here’s a reminder of the Dirty Dozen—the top twelve types of produce that have the most pesticides.
Tahini is a smooth paste made of ground toasted sesame seeds, a staple in Mediterranean and Middle Eastern cooking. I found this jar at Trader Joe’s. If you have trouble finding tahini, try substituting it with aquafaba, or bean water—the viscous liquid in a can of chickpeas. I haven’t experimented with this myself, but if you do, let me know how it goes in the comments below!
Food La La Recipe: Thai Curry Hummus
Serves: 4-6 as appetizer
- 1 ½ cups organic cooked chickpeas, rinsed well
- 2 tablespoons tahini
- 3 tablespoons fresh lime juice, about 1.5 small limes
- 3 tablespoons Thai red curry paste
- ½ cup dry, shredded coconut
- 1 tablespoon + 1 TSP olive oil
- ¼ cup + 1 tablespoon full fat coconut milk
- Assorted crudité (bell peppers, cucumber, zucchini, Easter Egg radishes)
- Parsley, to garnish
- If using a can of coconut milk, put in blender and blend until smooth (about 10 seconds). Save leftovers for soup or even coffee. (WHY? #1)
- Add all ingredients to blender and blend until smooth. If too thick, thin out with more olive oil or coconut milk.
- Put hummus in small bowl, drizzle olive oil over top and garnish with parsley. Arrange veggies on a larger platter, or like straws coming out of a short glass.
Psst! Some Recipes Notes:
WHY? #1: In the can, the coconut milk will be separated as liquid and solid. By blending it, the coconut milk emulsifies into a creamy liquid.