1 ½cupscooked chickpeasrinsed well if you're using canned
3tablespoonsfresh lime juice
1-2tablespoonsThai red curry pastemore or less depending on spice preference
¼cup+ 1 tablespoon full-fat coconut milk
Water to thinif necessary
Salt and pepperto taste
Place chickpeas, garlic, tahini, lime juice, curry paste, coconut milk and olive oil in a food processor and whirl away until smooth. If the hummus is too thick, add water 1 teaspoon at a time until desired consistency is achieved.
Taste the hummus and add more red curry paste if desired; season with salt and pepper. Serve with chips or crackers, fresh vegetables or as a spread on toast.
Leftover coconut milk can be frozen for later or added to smoothies.