I love hummus. It’s easy to make, cheap and packed with protein. I also love the spicy, citrusy and rich flavors that define thai cuisine. Could these two things possibly taste good together? This weekend, I got to work figuring it all out. I paired the plain yet noble chickpea with the vibrant and unique flavors of sriracha, coconut oil and cilantro, among other ingredients, with a fantastic outcome. I’ve made classic hummus a zillion times, but strayed far away from my usual course by replacing:
- the olive oil with a blend of peanut, coconut and sesame oils;
- the paprika with some sriracha;
- the tahini with chunky peanut butter;
- the salt with soy sauce; and
- the lemon juice with lime zest.
To build upon and round out these flavors, I introduced lemongrass, fresh ginger and cilantro. Rice crackers (instead of pita bread) were a perfect vehicle for scooping up this flavorful, unique and delicate hummus.
SPICY THAI HUMMUS
Yield 4 servings
- 15 oz can of chickpeas, rinsed
- 1 lemongrass heart, chopped
- 10 sprigs of fresh cilantro, stems included, roughly chopped
- zest of one lime
- 5 cloves of garlic, chopped
- 1 piece of fresh ginger (about the size of your pinkie finger), chopped
- 4 TB chunky peanut butter
- 1 TB organic, raw virgin coconut oil
- 1/8 cup peanut oil
- 1/8 cup toasted sesame oil
- 2 tsp soy sauce
- 1/2 TB sriracha, plus more to taste
- water to thin out as needed
- chopped peanuts
- fresh cilantro sprigs
- thinly sliced shallots
- crushed red pepper
- Add all of the ingredients to a food processor, except for the water. Combine well. Start by adding in 1 TB of water, and keep adding more until a desired consistency is achieved.
- Sprinkle peanuts, shallots, cilantro springs and crushed red pepper over the top. Serve at room temperature with sriracha and rice crackers.