Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut-Curry Hummus
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 18 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 384 mg
This vibrant variation on hummus blends chickpeas with coconut cream, lime and warm spices for something bright, aromatic and just a little unexpected. Blooming the curry powder, turmeric and garlic in coconut oil gives the dip a deep, toasty aroma, while fresh lime juice keeps it feeling bright. A final drizzle of the spiced oil with crackling mustard and coriander seeds adds texture and crunch. Serve with naan and crisp vegetables for a snack or appetizer that feels fresh and new.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 18 g
- Saturated Fat
- 13 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 384 mg
Ingredients
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Directions
- Heat 1/4 cup coconut oil in a small skillet over medium-low heat. Add the curry powder, turmeric and chopped garlic and cook until sizzling and fragrant, about 2 minutes; let cool.
- Combine the chickpeas, coconut cream, lime zest and juice and 2 teaspoons salt in a food processor and pulse until chunky. With the machine running, add the curry oil and process until very smooth. Transfer to a shallow serving bowl.
- Heat the remaining tablespoon coconut oil in a small skillet over low heat. Add the coriander and mustard seeds and cook until sizzling, about 1 minute. Drizzle the oil over the hummus. Top with cilantro, coconut and pomegranate seeds. Serve with naan and bell peppers.
