I make a lot of hummus. It’s one of my favorite snacks to have on hand and it’s much cheaper to make your own than purchasing individual tubs at the grocery store. Another great thing about always having hummus on hand is that it comes in quite handy when you’re too lazy to cook a proper dinner. When my husband and I are feeling particularly exhausted from the day we toast up some bread, spread a thick layer of hummus, sprinkle some crushed nuts and a handful of fresh herbs and call it a day. Simple, flavorful and quite healthy too!
I was inspired to make this particular hummus after enjoying a jar of Thai Coconut Hummus at a neighbor’s house a few weeks back. I haven’t been able to get the sweet and spicy flavor combination off my mind and was really looking forward to whipping up my own version at home. The result is nothing short of amazing, and I love having this new recipe in my regular hummus-making rotation.
We’ve had this dip with plenty of crackers and raw vegetables, but I think my favorite way to enjoy this is to spread it on a thick slice of toast and top it with shredded coconut, raisins and plenty of minced cilantro. It’s the perfect “lazy” dinner — Thai curry in toast form.
Leftover coconut milk can be frozen for later or added to smoothies.
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