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Thai Hummus

"Love Thai food? Love hummus? Me too. Here's a hummus with my favorite traditional Thai flavors including lemon grass, ginger, basil, coconut, lime, and sweet chili. Dip carrots, celery, chips, broccoli, or my favorite sweet pepper strips in this spicy-sweet-savory hummus perfect for warm, tropical days or for when you need to scratch that Thai food itch."

Ingredients :

1/4 cup coconut oil
2 large cloves garlic, very thinly sliced
2 cups cooked garbanzo beans
1/4 cup fresh lime juice
1/4 cup peanut butter
1/4 cup coconut milk
1/4 cup sweet chili sauce
1/4 cup minced lemon grass
1/4 cup minced fresh Thai basil leaves
1 tablespoon grated fresh ginger
2 teaspoons green curry paste
1 jalapeno pepper, minced
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 pinch chili powder (optional)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 30M

Heat coconut oil in a skillet over medium heat; cook and stir garlic until fragrant and lightly browned, 30 seconds to 1 minute. Pour mixture into a ramekin or small bowl and cool.
Blend cooled garlic-oil mixture, garbanzo beans, lime juice, peanut butter, coconut milk, chili sauce, lemon grass, basil, ginger, curry paste, jalapeno pepper, salt, cayenne pepper, and chili powder together in a blender until smooth.

Notes :

Any of the ingredients can go from half to double what's shown based on your taste. Want it creamier? Double the coconut milk. Less sweet? Halve the sweet pepper sauce.
Water, lime juice, or coconut milk can be added to loosen it up if it gets thick.
Because of the coconut oil and milk, this will become a rather solid hummus when refrigerated. Plan ahead for serving so that it may warm and become spreadable/dip-able.

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