• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Appetizers / Spicy Thai Hummus

March 15, 2011

Spicy Thai Hummus

Jump to Recipe·Print Recipe
Spicy Thai Hummus

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Thai Hummus

SPICY THAI HUMMUS


  • Author: olivesfordinner.com
  • Yield: 4 servings
Print Recipe
Pin Recipe

Ingredients

  • 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

Instructions

  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.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Appetizers, Spreads Tagged With: chickpea, cilantro, sriracha, thai

Reader Interactions

Comments

  1. Linda Makiej says

    March 20, 2011 at 8:39 pm

    This looks so good and delicious!! Cannot wait to try this!
    Your blog is wonderful!!

    Reply
  2. BestOodles says

    April 2, 2011 at 11:00 pm

    This is great recipe, can't wait to try this!

    Reply
  3. bliss vagabond says

    May 1, 2011 at 12:21 pm

    I've been tempted to comment on every post you've made! You're like a magical vegan spigot of innovation 🙂 Thai-style humus! Tofu croutons! Brussel sprout leaves!

    Wonderful.

    Reply
  4. Cindy says

    May 8, 2015 at 5:11 am

    I'm a huge hummus fan. I will add this to my collection. Delish!

    Reply

Leave a Reply to Linda Makiej Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

How to Press Tofu

How to Towel Press Tofu for Marinating

No-Bake Strawberry Cheesecake Bars from Minimalist Baker

Minimalist Baker’s Everyday Cooking | Review, Recipe + Giveaway! [closed]

Easy Whiskey-Sriracha Caramel Sauce

Easy Whiskey-Sriracha Caramel Sauce

Cauliflower Puree

Cauliflower Puree with Roasted Mushrooms and Caramelized Onions

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Lotus Root Tempura
Chickpea Panisse with Roasted Garlic Aioli
How to Cook Perfect Tofu in 15 Minutes

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks