Current Healthy Snack Obsession: Spicy Thai Hummus

I have officially turned into a bonafide health nut. And I can honestly say, I've never felt better. 30 is definitely the new 25 in my world. But I'll stop gloating. Let's just say my wedding day was all the motivation I needed to finally get my bum in serious gear. Yes, I'm missing pasta...and I'm longing for cheese....and tacos and pizza are haunting my dreams. But it's all worth it to have my entire wardrobe to my disposal again. Ok, gloating again. Let's talk abut something we can all appreciate. Snacks.

Ok, I should clarify; healthy snacks. Healthy snacks that are also pretty freaking delicious.

Hummus. I just love the stuff. Especially when I make it myself and create varieties that I've never seen in stores before. My new go-to recipe for the creamy, Mediterranean bean dip? Well, it's inspired from one of my all-time favorite ethnic cuisines. Thai. How I love those curries and those noodles and those delightful fried pockets of crab and cream cheese. But since I'm not eating these things anymore (unless I choose Thai on my cheat day) I have to enjoy the flavors in a healthy manner. Like...a spicy red curry hummus.

With some red curry paste, the juice of a lime, a (heavy) "dash" of Sriracha, and a wee bit of coconut milk, this hummus is like no hummus you've ever had before. Reminiscent of red curry, it tastes absolutely delightful on a crisp carrot or crunchy stalk of celery. Oh, and by all means, feel free to load it on some crackers too.

Taking less than 10 minutes to prepare, it's crazy simple to whip up a batch that'll last you the whole week....or maybe just a couple of days if you love it as much as I do (which you will). 

Spicy Thai Hummus

Ingredients:

1-14 ounce can chick peas, drained and rinsed

Juice from one lime

1/4 cup coconut milk

1 tablespoon Tahini

3 tablespoons olive oil (I used Grapeseed oil for this recipe but almost any oil will do)

3 tablespoons cilantro, finely chopped

1 tablespoon Thai red curry paste

1 tablespoon soy sauce (in lieu of salt)

1-2 teaspoons Sriracha or Sambal Chili paste (depending on heat preference)

Water or vegetable broth, until hummus has reached desired consistency

Directions:

1) To a food processor, add the chick peas, red curry paste, Sriracha/Sambal, lime juice, coconut milk, and oil. Pulse until combined. Then, very slowly add water or broth until the hummus is thick and creamy. 

2) Remove hummus from processor and stir in chopped cilantro. 

3) Top with lime wedge, and/or Sriracha. Serve with fresh cut veggies and pita or crackers.

4) ENJOY!