Wednesday, August 12, 2015

Spicy Thai Hummus


How is this for a cultural mish-mash?  Regardless of what you want to call it (Fusion?), its delicious.   It can also be used in a number of ways by subtly adjusting the consistency, as a dip, spread or even sauce.  If you aren't a fan of heat, just make it a Not-Spicy Thai Hummus.  It will still be fantastic!  The bonus is its also quick and easy since all you do is throw everything in your food processor or blender.

Shown in the pic is whole grain pita slathered in it and topped with pea sprouts.  Yum!

Spicy Thai Hummus

1 (14oz) can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
2 tbsp. peanut butter
2 tbsp. fish sauce (or Asian plum vinegar for vegan)
4 tbsp. Unseasoned rice vinegar
1 bunch green onions (or to taste), ends trimmed
1 chunk fresh ginger, peeled
1 clove garlic
Crushed hot chili flakes (or Siracha), to taste (optional)
Optional: handful fresh cilantro

Throw everything in blender and puree until smooth.  Adjust seasoning to taste.  Keep in the refrigerator for up to 5 days. 

Note: To thin it out to use as a sauce, just add water, 1 tbsp. at a time until it reaches the desired consistency.

Well folks, the next few days are crazy busy and start early, so this will be my last post for the week.  Stay healthy!

I have shared this recipe with Urban Naturale's Plant-Based Pot Luck Party.

1 comment:

  1. I love Thai seasonings so I am delighted that you shared this healthy and delectable recipe with us at the Plant-based Potluck Party. I'm pinning and sharing.