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Chickpeas. Curry. Coconut.

Monday | 12.12.2016

  • ddl_foto_1212-aufstrich

INGREDIENTS

  • 150 g cooked chickpeas
  • 1 tbsp. tahini
  • 1 tbsp. fresh lime juice
  • 1/2 tbsp. red curry paste
  • 2 tbsp. full-fat coconut milk
  • 1 tbsp. olive oil
  • salt, pepper
  • Pomegranate seeds
  • Slices of cocumber

INSTRUCTIONS

Place ingredients in a food processor and whirl away until smooth. If the hummus is too thick, add coconut milk until desired consistency is achieved. Season with salt and pepper. Garnish with pomegranate seeds and cucumber.

YOU’LL NEED ON TOP
  • a blender