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Spicy Thai Hummus



  • 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

to serve

  • chopped peanuts
  • fresh cilantro sprigs
  • thinly sliced shallots
  • crushed red pepper
  • sriracha


  1. 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.
  2. Sprinkle peanuts, shallots, cilantro springs and crushed red pepper over the top. Serve at room temperature with sriracha and rice crackers.