Curried Hummus
Servings
6Serving size
1/2 cup
COOKING TIME
30 minutes
CHILLING TIME
60 minutes
This recipe can easily be multiplied and keeps well in the refrigerator for 4 – 5 days if tightly covered.
![Curried Hummus](https://mds.culinarymedicine.org/wp-content/uploads/2022/07/hummus.jpg)
Ingredients
1 15 ounce can Canned no salt added white beans (drained and rinsed) |
1/4 cup Lite Coconut Milk |
1/2 lime yields Lime juice, raw |
1/2 cup Nonfat Greek Yogurt |
6 leaves Fresh basil |
1/2 tsp. Salt |
1/4 tsp. Curry powder |
1/4 tsp. Garam masala |
1/8 Tbsp. Cayenne pepper (optional) |
1 tsp.. Honey |
Instructions
Place the white beans, coconut milk, lime juice, yogurt, basil, salt, pepper, curry powder, garam masala, cayenne pepper, and honey in a food processor and process until almost smooth.
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.Recipe Notes
This is a great twist on hummus and you can make it a bit less spicy by leaving out the cayenne pepper.