Thai Curry Hummus


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
  • Salt
  • Assorted crudité (bell peppers, cucumber, zucchini, Easter Egg radishes)
  • Parsley, to garnish


  1. 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)
  2. Add all ingredients to blender and blend until smooth.  If too thick, thin out with more olive oil or coconut milk.
  3. 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.