Coconut Curry Hummus

  • (2) 15 oz. cans garbanzo beans
  • 4 Tbsp tahini butter
  • Juice of 1 lemon
  • 3 large garlic cloves, minced
  • 1/4 cup water
  • 1 tsp sea salt
  • 1 Tbsp black pepper
  • 1 Tbsp fresh thyme, chopped
  • 1 Tbsp fresh parsley, chopped
  • 3-5 dashes paprika
  • 7-8 Tbsp red curry paste
  • 1/2 cup coconut milk
  • 1/2 cup coconut shavings
  • 2 dashes olive oil

In a food processor or blender, puree all ingredients until smooth. Pour into a serving dish, splash with olive oil and enjoy!

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