Thai Peanut Hummus

This twist on hummus is full of Thai flavours and aromas. Use it in sandwiches or wraps, or on its own with crackers and fresh veggies.

Yield: 1½ cups

INGREDIENTS

• 1 can (540mL) chickpeas, drained and rinsed
• 1 clove garlic, smashed
• 1 lime, zest and juice
• 1½ Tbsp Thai curry paste (we like Thai Kitchen’s Yellow Curry Paste)
• ⅓ cup Nuts to You Peanut Butter Smooth
• 2 Tbsp olive oil or a neutral oil
• 2 Tbsp cold water
• 1 handful of cilantro, roughly chopped
• 1 tsp salt
• Lime wedges, chopped roasted peanuts and cilantro or Thai basil for garnish

INSTRUCTIONS

1. In a food processor or a high speed blender, combine all the ingredients except the garnishes until smooth and well blended, about 2 minutes. If necessary, stop half way through to scrap the vessel with a spatula.
2. Enjoy immediately or keep in an airtight container in the fridge for up to 5 days. Serve on a plate, making swirls with the back of a spoon, and garnish with fresh lime juice, roasted peanuts and your choice of aromatic herbs.

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