Coconut Green Curry Hummus with Baked Beet Chips
I make almost everything that we eat from scratch. It may be a little time consuming, but it started as a necessity for me when my health was suffering and I needed to control every ingredient that I was putting into my body. Since I’ve climbed my way out of the hole that my health was in, I’ve slowly started to add in a few ‘convenience’ foods… even though I’m still a little weird and do things like make my own yogurt. When my friend learned this she asked me if I was a pilgrim, and if I churned my own butter, too.
Haven’t tackled that yet, although that imagery was pretty hilarious.
But one of the pre-packaged pleasures I have reintroduced to my diet is hummus.
Did you know hummus is not that popular in Greece? My husband actually had it for the very first time after we relocated to America. You will find it on a lot of menus in the touristy places, because they know Americans are looking for it, even though it’s really more of a middle eastern thing.
Mind blown, am I right?
But back to the subject at hand…
I won’t buy most premade hummus since they almost always use unhealthy oils like soybean and canola and preservatives and artificial ingredients that don’t belong in my body. There are a few brands that pass my strict screening process, however, and there is one brand in particular that I’ve become a little too attached to. They are a local company right here in North Carolina (Asheville), and they just hired one of my best friends to help them introduce their product in New York! So excited for her (and the possibility of visiting and finding a fridge full of samples).
I honestly was buying too much Roots Hummus, so I took some inspiration from one of their tastiest flavors and put my own spin on it.
Creamy hummus just feels like the perfect canvas for bold flavors. And since mixing up traditional recipes is something I’m rather fond of, I decided to merge the beloved side dish with a few of my favorite flavors. Since I resisted the store bought hummus, I did take a little shortcut with the green curry paste. If you are feeling super ambitious, you can check out how to make your own here. Seeing that it involves 13, somewhat elusive ingredients, I’ll be sticking with the store bought stuff for now.
I might be a pilgrim, but I’ll take a good shortcut when I see one.
The store bought variety checked out ok on my ingredient screening, so I don’t feel all that bad.
The curry paste is garlicky and spicy and adds an amazing, mellow heat to the hummus the way only curry can. The cilantro and lime bring in a fresh bite, while the coconut milk really cools everything down. I could eat this stuff with a spoon (and I did, don’t get me wrong) but if you can resist, it’s perfect when scooped up with a crunchy beet chip.
There are 100 ways to love a beet, and this is one of my new favorites. The trick is to bake them just until they’re crunchy without getting too dark. When a veggie takes the form of a chip, what more could you ask for?
Until I make my way up to New York and a dear friend’s sample packed refrigerator, I’ll be getting my hummus fix this way. And I’m ok with that, shortcuts and all.
Coconut Green Curry Hummus with Baked Beet Chips
Ingredients
For the Hummus
- 1 can chickpeas
- 2 tbs liquid from canned chickpeas
- 3 tbs lime juice
- 1 tbs tahini
- 1/4 cup + 1 tbs full fat coconut milk
- 3 tbs green curry paste
- 1/2 cup cilantro leaves
- salt to taste
For the Beet Chips
- 4 medium-large size beets
- olive oil
- sea salt
For Garnish
- cilantro
- sesame oil
- crushed red pepper
- lime wedges
- coconut milk
- cashews
Instructions
- Preheat oven to 350.
- Peel beets, and slice thinly with a mandolin. Add to a mixing bowl, drizzle with olive oil, and toss to coat.
- Arrange beets in a single layer on two baking sheets. Sprinkle with sea salt and bake for 20-30 minutes, flipping about halfway through*
- When chips are done, transfer to paper towels and let them cool to crisp up.
- Meanwhile, open can of chickpeas and drain*, reserving 2 tbs of liquid. Add chickpeas, reserved liquid, lime juice, tahini, coconut milk, curry paste, cilantro, and sea salt to a food processor. Blend until smooth, adjusting salt and pepper as needed.
- Transfer to a serving dish, and refrigerate until serving (improves flavor to be made ahead of time)
- Before serving, finely chop cilantro leaves and stir in crushed red pepper, squeeze of lime, sea salt, and sesame oil. Swirl over top of hummus along with coconut milk and chopped cashews. Serve with beet chips
Notes
*It is important to slice beet chips thinly so they get crispy. Careful not to let them go for too long, as they will take on a bitter flavor if overdone. Remove them when their deep red color starts to lighten a bit. They will crisp up as they cool.
*If you are sensitive to legumes, soak dry chickpeas and cook before making hummus (see post on soaking and sprouting)
*The flavors of this hummus really are elevated by letting it hang out in the fridge for a while.
Happy dipping!
26 responses to “Coconut Green Curry Hummus with Baked Beet Chips”
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Great idea! I have never thought of combining hummus with coconut cream or milk, but it must be so delicious!
Your photography/food styling is stunning! π
Thanks Evi !
Wow, this looks AMAZING. Such beautiful photography and colours. Green curry is one of my favourite things so I will definitely be trying this and following your blog! Lauren X
Thanks Lauren!
I LOVE the colour of this! Those beet chips sound delicious with the dip or on their own… can’t wait to give this recipe a whirl! Yum!
Thanks Genevieve!
Wow – love your photos! Found you on Google+ and this was calling my name. I love this green hummus, too. I’ve never been a fan of chickpeas because of their dryness, but I really like hummus that is flavored with other things and this looks fantastic!
Thanks, Zully! The coconut milk makes this hummus extra creamy!
Gorgeous photos Allyson! I love this recipe, can’t wait to give it a try!
Thank you, Nicky!
Thanks, Nicky!
Great recipe! & good luck with the contest! You really have an awesome blog π
thanks so much, Shantel!! π
Ha! Ha! That pilgrim comments is too cute. Better a pilgrim than someone who scarfs down processed food. . .that’s what I think. This hummus looks Amazing and I have to try those beet chips.
Thanks, Lynn!
Made this twice in the last 24 hours, loved it! My boyfriend also said to give it a big
Yay! So glad you liked it, I need to make it again soon, too!
The photos are fantastic and this sounds wonderful. Hummus and coconut are two favorites.
This looks fabulous! Can’t wait to try it!! One question, though. When you make the beet chips, are they cooked first to removed the skins, or do you peel them with a veggie peeler and roast them raw? Thanks for the recipe!
Hi Stephanie! You will want to peel the beets first, and roast them raw. Keep checking them, as you don’t want them to get overdone and turn bitter.
Hi Stephanie! You will want to peel the beets first, and roast them raw. Keep checking them, as you don’t want them to get overdone and turn bitter.
Hi there, looks great. Can I ask (a) what size can of chickpeas in oz (or ml) did you use, and what was the yield of the hummous recipe (in cups or ml.) Cheers.
Hi Randal! I used a 15 oz can of chickpeas, and the yield is about 2 1/2 cups. Hope you enjoy!
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