Thai Red Curry Pumpkin Hummus

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

1 (15 ounce) can garbanzo beans (chickpeas), drained & rinsed well
1 (15 ounce) can pure pumpkin
2 ½ Tablespoons red curry paste
2 Tablespoons tahini paste
1 teaspoon fresh grated ginger
1 Thai chile pepper, ribbed & seeded
½ teaspoon salt
¼ cup light coconut milk

Topping:
½ teaspoon red curry paste
1 teaspoon coconut milk
1 teaspoon toasted sesame oil
1 Tablespoon roasted pumpkin seeds (pepitas)

Instructions:

Place the garbanzo beans, pumpkin, red curry paste, tahini paste, ginger, Thai chile and salt in a food processor. Set on high and process, 1-2 minutes. Slowly add the coconut milk while still processing. Continue on high until smooth, about 30-45 seconds. Transfer to a medium bowl.

For the topping, stir together the red curry paste and coconut milk. Drizzle on top of the hummus. Drizzle the sesame oil and sprinkle the pumpkin seeds on top. Serve with veggies, crackers, chips or pita bread for dipping.

NOTE: Want ideas for leftovers? Use it as a sauce atop chicken breast before baking or toss with some steamed vegetables and rice noodles.

From barbaracooks.com